289203 Wed May 08 10:36:46 -0700 2002 5 27 General Chowhounding Topics 0 1564587 Since having returned from Italy last Friday, I have bid successfully for a grinder-stuffer machine on EBay. (The easy part.) I now need to know the definitive guidebook and where to purchase casings. Thanks. Wed May 08 10:36:46 -0700 2002 0 DALE 1 1564619 The Great Book of Sausages by Antony Coxe Overlook Press (probably out of print) website from Buffalo NY: Link: http://www.sausagemaker.com Wed May 08 15:05:53 -0700 2002 1564587 0 byrd 1 1564621 My husband, daughter and I just took a sausage making class from Bruce Aidells (I recommend his sausage book), the cookbook author and sausage company owner, and he recommended the link below for supplies. Here's the info re his book: Bruce Aidells's Complete Sausage Book : Recipes from America's Premium Sausage Maker by Bruce Aidells, Denis Kelly Publisher: Ten Speed Press; ISBN: 1580081592; (November 2000) Link: http://alliedkenco.com/store.htm Wed May 08 15:43:32 -0700 2002 1564587 0 Nancy Berry 1 1564670 Dale, Actually, basic sausage making isn't all that mysterious and you can probably get going with a few simple recipes you find online. (My favorite easy one is cubed pork butt, a few cloves of garlic and glass of red wine. Mix, salt, grind and stuff.) After that you may want to plunge into a detailed book. As for casings, it's not uncommon to find them in regular supermarkets. If you don't see them and the meat counter has their own sausages in the case, ask the butcher or deli man to sell you some from the back. It's always worked for me. David "Zeb" Cook Thu May 09 09:20:43 -0700 2002 1564587 0 David "Zeb" Cook 2 1564695 Try this link for casings and info on what's available. Link: http://www.sausagemaker.com/ Thu May 09 11:44:25 -0700 2002 1564670 0 ironmom 1 1564746 Depending on where you live you may be able to purchase them locally. I buy mine from a local butcher supply, but in a pinch I buy casings from a local store that makes their own sausage. For most sausages you'll be doing you want a medium (32-24 mm) hog casing or a small (20-22 mm) lamb casing. The link below is to an article I wrote about basic sausage making (à la Français). Note, for the beginer, I think the Bruce Adells book is better than the one from the Sausage Maker. Link: http://www.hertzmann.com/articles/2001/pork/ Thu May 09 19:55:04 -0700 2002 1564587 0 Peter Hertzmann