289635 Thu Jun 20 20:18:03 -0700 2002 7 27 General Chowhounding Topics 0 1569004 I must be dreaming, I am sure I found a recommendation of a good book for making sausages at home just the other day here... but I have looked and cannot find / see it. I am after a good book about the basics of sausage-making. Thank you in advance. Thu Jun 20 20:18:03 -0700 2002 0 anglo-estonian 1 1569005 Not a book, but a good starter's source. Cheers, Phil Link: http://home.pacbell.net/lpoli/ Thu Jun 20 20:26:06 -0700 2002 1569004 0 Phil 1 1569021 "Bruce Aidells' Complete Sausage Book" is still probably the best starter book. The link below shows the basics of making plain sausages in the home. If you have questions, just send them via the comments section on the same site. Link: http://www.hertzmann.com/articles/2001/pork/ Fri Jun 21 00:05:06 -0700 2002 1569004 0 Peter Hertzmann 2 1569025 I echo the recommendation for Bruce Aidell's books. He has several. Hot Links and Country Flavors : Sausages in American Regional Cooking is one by him I picked up used and I have enjoyed reading it immensely. There is pretty detailed info on making the sausages, but I must admit I have just been a reader and haven't tried making any. Fri Jun 21 03:14:10 -0700 2002 1569021 0 wrayb 3 1569030 I took a hands-on sausage making class with Bruce Aidells at Ramekins in Sonoma, CA. We used recipes from his Complete Sausage Book and the recipes worked very well. The sausages we made, a country sausage made from pork, New Mexico style sausage made from pork and chicken and a sun-dried tomato sausage made from chicken, were delicious. Fri Jun 21 10:44:19 -0700 2002 1569025 0 Nancy Berry 3 1569050 I must amend that while the Aidells book I refer to does have info on making sausage that it is more about cooking with sausage containing bunches of regional recipes and little vignettes about where they come from. Fri Jun 21 15:43:35 -0700 2002 1569025 0 wrayb 1 1569156 Thanks for the recommendations, I'll give Aidell a try and go to that website too. Sun Jun 23 20:53:47 -0700 2002 1569004 0 anglo-estonian 1 1569364 Two great books are out of print, but you can find them on Amazon or half.com. The Art of Making Sausages, Pates, and Other Charcuterie, by Jane Grigson. This is specific to French Sausages. Also, Jack Ubaldi's Meat Book: A Butcher's Guide to Buying, Cutting, and Cooking Meat http://www.amazon.com/exec/obidos/ASIN/0026208202/ref=cm_wl_topnav_gateway/ref=cm_wed_ovu-pg.1-pos.4/102-9826689-0093720?coliid=I393TI7XYCCEV1 This guy used to run the Florence Meat Market in Greenwich Village. I discovered this book from a guy who makes sausages for a well-regarded Italian restaurant in the city. It has an Italian bias. Wed Jun 26 16:09:30 -0700 2002 1569004 0 jckos