1001 Greatest Sausage Recipes Paperback – August 27, 2022

I have been wading through the Internet, buying other books, etc... in order to expand upon my sausage making. And then........ 1001 Greatest Sausage Recipes....... entered my life! I have become whole... I am happy... and I will need three lifetimes to make it through all the recipes in this book.The book itself is all about the recipes... yet... it begins with some basic sausage making practices and teaches some of the science of sausage making without delving too deep. It is fast reading and good info. Everyone will pick up something in the tips section.As the author(s) state..... the recipes found here are the real deal from all over the planet. They are perfect baseline ethnic, regional or secret recipes that a person could use to tweak into their very own. 1001 recipes is no joke. There really are 1001 recipes and the work in gathering such a listing is amazing. It is everything I will ever need.The recipes themselves........... All have a little note of its history and or where it's from or how it came to be. And/Or.... some other cool bits of knowledge. Also, each recipe is laid out in grams and imperial volume measurements. I prefer and use grams as I like the percentage game of making sausage. Furthermore, each recipe occupies it's half of the page..... if it needs the whole half or not. The recipes DO NOT bleed over into another page nor do you have to flip the page to follow the recipe. Recipes are NOT stacked on top of each other either. The format is perfect!If you are like me and have been searching high and low......... your search is over. In consideration that it took the TWO authors 20 years to compile this book...... the price is a STEAL! You will not need another for a long time.BUY IT.... and BUY IT NOW!!! ............ and at the same time...... order a vast number of casing too! You're going to need em!

1001 Greatest Sausage Recipes is what it says it is - 1001 recipes of sausage. Only sausage recipes.This book is a must for the foodie who makes sausages and wouldn't mind some with offal. There is an overwhelming amount of sausage that I can't decide which to tell you about. Every random page is something amazing sounding. There are some wild ones like Tofu Buckwheat sausage, Lungenwurst (lung sausage), but also classics like Boudin (and 9 of them).It is sorted by type - Fresh, cooked, fermented/ dry/ cold smoked, liver, blood, head cheese, and a short chapter on fish/poultry/game/kosher/vegetarian. All recipes are in metric weight grams and imperial teaspoons/ pounds. It seems to have been made in metric first, as those are easy round numbers.The majority of the sausage recipes are around 2lb batches, but easy enough to scale.The instructions are no-nonsense - clear and concise, and description of the origin. Thorough in the process, but no fluffy language and long winded stories. There are no pictures other than the cover image.Range wise, most of the recipes are European based. There are some Asian recipes but certainly underrepresented as I can think of a few that are missing. But this is more than enough sausage to choose from... if I could even grind and stuff through them all in my lifetime.

This is a book my friend turned me onto. It has many new and interesting recipes in it. I am very happy with it.

1001 Greatest Sausage Recipes is an unbelievably valuable book. The mind boggling amount of work that went into this book is incredible. You get 1001 recipes collected by Adam and Stanley from all over the world that in all likely hood took them their entire lives. Every Chapter (Fresh Sausage, Smoked Sausage, Ect) has a easy to use index that also highlights the country of origin that the sausage would have been made in. Many of the sausage recipes have a bio paragraph that highlights things like texture, how it would be traditionally served and prepared. Not only that but they have detailed instructions on how to prepare these sausages in the authentic way they would be made in their region.All and all priced at 24.95 this book is a gift to sausage enthusiasts.Thank you Adam and Stan for taking the time to make this.Duncan.

It is pretty much a word for word print account of meats and sausages dot com.Saves me printing off all the pages I guess. Either way still a good resource.My major complaint is that it doesn't list target pH or target weight loss % during fermentation for sausages. Just lists time. Would rather be accurate with the "tanginess" factor to ensure the product is close to the original.

My little hobby is to make sausages. I make sausages for all my friends. my family everybody likes them. This book is absolutely a dream recipe book for a hobby sausage Maker. Over a 1000 recipes wow. Highly recommend it.

The Marianski brothers did it again. This is a great book of recipes for making sausage.

Easy to read. Easy to follow. Full of formulations. I'll be trying some new sausage