Pros: The most thorough book on sausage making
I've had this (well, the 1984 edition) since 1984. A gift from my grandfather who got me into sausage making (kielbasa, yummm... yep, we're Polish). He owner an the first edition and called it the bible. Spending his career in the meat industry at Eastern Market in Detroit, he said this the only book I'll ever need, and he was right.
Sure, I change ingredients for personal taste, but techniques never change. Well, maybe updated but principles stay the same.
I've looked at other books in the past, nothing compares. I still only have one sausage book!