Great Sausage Recipes
This book is without compare...
If you want to become expert at meat curing, sausage making and meat preservation, then get this book. A new section on canning has been added too.
Over 500 pages well written in layman’s terms that will get you going immediately. You will enjoy this delightful book for years to come.
In the last decade, the words 'sausage making' and
'meat curing' have become synonymous with the name Rytek (Richard)
Kutas. The world's foremost sausage maker has been featured on radio,
TV talk shows, newspapers features and sausage-making seminars, ever
since the publication of the original edition of Great Sausage Recipes
and Meat Curing.
Strange as it may seem, of the 13 or 14 sausage-making
books that are on the market today. “Great Sausage Recipes and Meat
Curing” is the only one written by a professional sausage maker. This
tells you why the most famous culinary schools and universities have
incorporated it into their food science programs. The book delves
extensively into the subjects of curing and smoking meat, which is
not written in any other book. Adding even more credibility to this
book, many of America’s top food critics and culinary experts have
made this book the subject of one of their articles.
A special note from Ben Kutas:
This revised edition of “Great Sausage Recipes and Meat Curing” book is dedicated to the memory of the author Rytek Kutas.
With the knowledge
that he passed on to me in regards to sausage making, I was able to
complete the revision of this book as he wanted it. As brothers, we
grew up together and stayed close throughout our entire lives, and
it is with this in mind that one section of this book is
dedicated to recipes that were his favorites. Though they are not
sausage recipes, they are excellent dishes he enjoyed.