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The Sausage Book
Keeping his tongue firmly planted in his cheek, Mr. Gehman divulges many of the age-old secrets of sausagery, enabling hungry readers to prepare their own plump, redolent sausages. Here are dozens of never-before-published recipes from the world's most esteemed sausage-makers. In addition to his easy, step-by-step instructions for making your own sausages, Mr. Gehman offers a number of unusual recipes for using sausages in a mouthwatering array of dishes.
- GenresCooking
179 pages, Hardcover
First published January 1, 1969
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Displaying 1 - 2 of 2 reviews
January 7, 2021
The second narrative-style cookbook I’ve read recently. The style is wild — jazzy and off-handed, with a combination of the chauvinism of the day and nerdy self-consciousness. A lot of good recipes interspersed with anecdotes and lore.
July 11, 2025
I started out looking for “Sinatra and His Rat Pack” by Richard Gehman.
On Goodreads, there’s plenty of books attributed to the author, but I think there are several with this name. I noticed “The Sausage Book” entry. My library system does not have the Sinatra book, but it does have the sausage book:) Not that I'm comparing Sinatra to sausage....
I occasionally make sausage at home, so I figured I’d learn something. The book is hilarious, in part because of the authors humor and that some of the recipes have not withstood the test of time. It was published in 1969, so some of the recipes rely on canned ingredients. He provides a basic history of sausage around the world along with regional U.S. variations. The many recipes are not indexed- you have to copy them from the book. Measurements like a head of cabbage the size of a koala bears head, and a square of butter the size of a child’s building block are at least good visual indicators. Some recipes are much too complicated -I'm not installing a rack in my chimney to cure sausage. I never want to see haggis made from scratch. Some are from housewives letters to him from all over the U.S. Sometimes he does not know exactly what some recipes call for, so he wings it. It's all part of the fun. The best section is dedicated to hot dogs, taken as seriously as any other sausage. No one makes their own hot dogs, but Richard has many suggestions to make frankfurters seem more interesting. “Coining” and adding them to bean and bacon or cheddar cheese soup; or to kidney and lima bean casserole. As I read them, I realized that these are similar to crazy recipes in 50’s women’s homemaker magazines like tomato jello, mock apple pie, bologna and cream cheese cake. One entry I will try- split a banana length wise, place a hot dog in the middle and bake at 350 degrees. Serve with chutney! I imagine that this recipe is also found in the obscure cookbook “Be Bold With Bananas”. That title would be great for Melania Trump’s post White House memoir.
On Goodreads, there’s plenty of books attributed to the author, but I think there are several with this name. I noticed “The Sausage Book” entry. My library system does not have the Sinatra book, but it does have the sausage book:) Not that I'm comparing Sinatra to sausage....
I occasionally make sausage at home, so I figured I’d learn something. The book is hilarious, in part because of the authors humor and that some of the recipes have not withstood the test of time. It was published in 1969, so some of the recipes rely on canned ingredients. He provides a basic history of sausage around the world along with regional U.S. variations. The many recipes are not indexed- you have to copy them from the book. Measurements like a head of cabbage the size of a koala bears head, and a square of butter the size of a child’s building block are at least good visual indicators. Some recipes are much too complicated -I'm not installing a rack in my chimney to cure sausage. I never want to see haggis made from scratch. Some are from housewives letters to him from all over the U.S. Sometimes he does not know exactly what some recipes call for, so he wings it. It's all part of the fun. The best section is dedicated to hot dogs, taken as seriously as any other sausage. No one makes their own hot dogs, but Richard has many suggestions to make frankfurters seem more interesting. “Coining” and adding them to bean and bacon or cheddar cheese soup; or to kidney and lima bean casserole. As I read them, I realized that these are similar to crazy recipes in 50’s women’s homemaker magazines like tomato jello, mock apple pie, bologna and cream cheese cake. One entry I will try- split a banana length wise, place a hot dog in the middle and bake at 350 degrees. Serve with chutney! I imagine that this recipe is also found in the obscure cookbook “Be Bold With Bananas”. That title would be great for Melania Trump’s post White House memoir.
Displaying 1 - 2 of 2 reviews