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SmokingMeatForums.com › Smokers & More › Books › Sausage › Great Sausage Recipes and Meat Curing by Rytek Kutas › Great Sausage Recipes and Meat Curing by Rytek Kutas Reviews

Great Sausage Recipes and Meat Curing by Rytek Kutas Reviews

Spinnaker

The bible of sausage making

Posted

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!
mcherbies

Great Book

Posted

Pros: recipes!!!

Cons: some recipes need more discriptions of flavor usage.

Awesome book.  Bratwurst are fantastic!  Breakfast Sausage outstanding!  Best Venison Summer Sausage you will eat.   Same goes for Italian,Kiebasa, jerky, hams, bacon, turkey, etc.  Last year we put up 7 hogs into the recipes out of this book.  All of it is out of this world.  We have a local butcher that wins awards every year....I think these recipes are better!   Sometime recipes are a little salty, sometime I like a little more flavor.  Just adjust as needed.  As mentioned in the cons, I don't know what some of the sausages are commonly called, a lot of the names are German or Czech.  I...
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yesbabaem

The best sausage making book in English

Posted

Pros: Great recipies and info on techniques

Cons: Mr. Kutas is deceased so the book is a little old

This is an excellent book. It is where I got my start into sausage making, which led to my first smoking attempts. Warning you will become a sausage snob and not want to eat commercial products after you taste your own. I use Kutas' recipes as a starting point and vary the seasoning to fit my family's tastes. I decrease the salt slightly 4 parts to his 5 parts, but I wouldn't go much lower as the salt does have both a flavoring and a preservative impact on the product. You can't go wrong with this book. yesbabaem
SmokingMeatForums.com › Smokers & More › Books › Sausage › Great Sausage Recipes and Meat Curing by Rytek Kutas › Great Sausage Recipes and Meat Curing by Rytek Kutas Reviews