If you’re looking for the best book on sausage making, you’ll find plenty of books on this subject on google, the good old algorithm. however, you want the best of the best. an answer that will give you that answer is someone who actually reads them, crazy!
I want to make sure you get the best book if you’re just starting out.
You are reading: Books on sausage making at home
The question is whether you are going to make salamis (dry-cured) or fresh sausages that are cooked and fried.
I’ve made a lot of sausages and salamis. At first, I used these books to figure out the ins and outs. now, after many years, all this knowledge is beginning to slightly overlap between topics.
To create something universal, I put together this eatcuredmeat website to reach the median of the variations that exist in this delicious craft.
the best book for making fresh sausages is rytek kutas’s cured meat and sausage recipes. The best book for fresh, fermented, emulsified or dried sausages and salami is Home Production of Quality Meats and Sausages by Stanley Marianski & adam stanley marianski.
That’s the short answer. Now a little more detail about these books, why I consider them ‘these are the best’!
best books on making fresh sausages
Depends on if you want just sausage or salami. both books are incredibly comprehensive but overlap in some ways with the cured meats covered in both.
the rytek kutas book covers sausages (fresh) and meat curing.
the marianski book covers more of the science of meat and includes some of the most modern techniques.
best books for making sausages
excellent recipes for sausages and cured meats
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published in 1984 – rytek kutas
This book will cover all aspects of sausage making and give insights into variations, whether the sausages are smoked, unsmoked or even dried (type of preserved/cured sausage).
It definitely focuses more on homemade sausage making and this is probably one of the differences between these 2 books.
marianski’s book is angled more towards commercial production and also covers the food science of meat. this still relates entirely to home production, but it’s also a bit of a textbook.
if you’ve never stuffed sausages before, kutas book is a great book for beginners and probably less intimidating than marianski’s book, which I think is much more detailed.
Being an older published book, it offers measurements in imperial and volume terms.
This is not ideal as modern curing and brining balancing techniques rely more on weight accuracy using the metric systems for accurate numbers, all you need is a decent, accurate scale.
A teaspoon of one type of salt compared to a teaspoon of another type can produce very different results, because the volume is the same but the weight is actually different. hence why the metric system is superior to the imperial system for these calculations.
and that’s why volume measurements with teaspoons or tablespoons are not ideal.
best book on salami & sausage making
Home production of quality meats and sausages
published in 2022 in marianski
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If there was a textbook/reference book for making sausages and salami, this would be it.
It’s so comprehensive in terms of the science behind the different aspects of making sausages and fermenting them, it’s the complete package.
I think it’s not an inspiring book. the authors s a marianski have done very well, considering that english is their second language. That doesn’t diminish the importance of the content and details you get from the book.
have written a dozen books on the subject of sausages and other recipes. like a sophisticated plant-based sausage with black rice and pistachio, you can see the ingredients inside the sausage, rather than the plant-based sausages trying to look like a meat sausage that are the “early” developments in this niche. /p>
They make hundreds of recipes like black pudding, liver sausage or crazy thai exotic sausage etc. the idea that the marianskis have is that you use some of these recipes as a base and adjust them according to your own interpretation.
You know the old saying: cooking is all about your performance. this means giving your own touch to your creation..
The preparation of fresh sausages is relatively simple because a meat patty is prepared with salt and spices and stuffed into the casing, either natural or artificial. getting consistency is key, aka the “link”.
marianski’s book shows all the science behind dry cured meats, semi-dry cured meats and all the other variations of cured meats the western world has never heard of. it also covers the ham in great detail.
Not only did they write about the amazing Eastern European ideas, but they also explored some Asian ideas & African cultures for salami and fresh sausages where this exotic blend provides a new layer of flavor ideas.
There is one section in this book that I haven’t seen covered anywhere else, and that is hot smoking. In the US, people are a bit shy about this technique, since you work within the danger zone for bacterial growth: temperature between 60°F15°C and 140°F60°C.
There is less bacterial growth at this temperature when you use acidity, salt, nitrates/nitrites, smoke, and a controlled environment, which means you can heat the smoke in the area, if the process is accurate.
Anyway, for someone who has cured whole muscle meat, fresh sausages, and smoked tons of different meats for 15 years, learning about a whole new area like warm smoking is pretty phenomenal.
For either book to work, go get them!
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