This week we are talking equipment, skins, seasonings and books. How to pluck up the impetus to start sausage making for the first time.
OK if you are simply buying materials, but can be more expensive. And some of them have unusual stuffing equipment added, which might be counter productive.
These are the books I used early in my sausage making career:
Polish Sausages, authentic recipes and instructions
A great book by Stanley Marianski, Adam Marianski and Miroslaw Begarowski which goes into great detail about making Polish sausages.
I didn’t start with this book, but used it when I wanted more info about making European sausages.
Great Sausage Recipes and Meat Curing by Rytek Kutas isn’t quite so good, but plenty of detail, that you might want to compare to other sources to get a full idea.
Home Sausage Making by Susan Mahnke and Charles G Reavis – loads of detail, great illustrations – great book. It’s American but has all the conversion tables you need.
Look at You Tube for about a thousand films on sausage making.
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Next time we are making Black Pudding sausage and Cumberland Ring.