Most helpful client reviews
24 of 24 humans found the following review helpful.
A superbly written and staged instructional guide
By Midwest Book Review
Warren R. Anderson draws upon his a heap of years of experience and expertness in “Mastering the Craft of Making Sausage” to compile an authorized 320-page compendium of instruction on the culinary art and science of making sausages in a diversity of forms including bratwurst, loukanika, kielbasa, chorizo, salami, Vienna sausage, knockwurst, bologna, and more! Every aspect of the routine is exhaustively covered including: the selection of instrumentation and supplies; grinding, mixing and stuffing; cooking and smoking. The making of fresh sausage, cured sausage, emulsified sausage, and fermented-style sausage are covered in detail. Thoroughly ‘user friendly’, “Mastering the Craft of Making Sausage” is a superbly written and staged instructional guide and a highly commended addition to personal and community library reference collections.
14 of 14 humans found the following review helpful.
Excerpted from my July 2010 review in The National Barbecue News
By Doug Mosley
I have for you two books on sausage making and both are outstanding. The two are similar, but they approach the topic in dissimilar ways. The first, “Mastering the Craft of Making Sausage” by Warren R. Anderson ($19.95, Burford Books, 310 pp.) comes from the standpoint of someone who decisive to make their own sausage at home. Anderson evens confesses in his introduction that his interests in home sausage making were ignited only after he’d moved to an area that was devoid of the wursts he’d come to love. He resorted to his own means and after years of exploration and trial and error, he shares it all in this book. It’s well written in a conversational tone and he shares his personal experiences all around the book. It closely like having him there at your elbow as you undertake home sausage making on your own.
The second book, “Home Production of Quality Meats and Sausages” by Stanley Marianski and Adam Marianski ($26.95, Bookmagic LLC, 686 pp.) starts from that same viewpoint, but takes the topic to a degree of detail that seemingly makes this a text book. There’s unquestionably no question left unanswered in “Home Production of Quality Meats and Sausages”, plus there are sections on ham, bacons, dried meats and more. The Marianskis have antecedently been featured in this column for their book “Meat Smoking and Smokehouse Design”, which was likewise well received. As with their former book, they cover the topic in depth and write in a very concise, closely technical style. There are a great deal of illustrations to aid the information.
Take your pick or buy them both. If you’re ready to launch into home sausage making, these are the books for you.
3 of 3 humans found the following review helpful.
Good book but very basic…
By Astrid Strait
I purchased this book along with another because I wanted to learn more when it comes to sausage making and to be capable to do it without the OTC stuff. This book is well written and good for the beginner but if you have experience with making sausage at all, you’ll find this one a bit on the “slow side”. Good book for somebody not experienced and just starting out.
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