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Cookbooks on making sausages & curing meat?

mielimato Jun 1, 2008 02:34 PM

Does anyone have recommendations for books that teach you how to cure meat, make sausages, etc.? Or that provide good sausage recipes? Thanks!

  1. f
    fern Jun 1, 2008 02:42 PM

    Charcuterie: The Craft of Salting, Smoking, and Curing (Hardcover)
    by Michael Ruhlman (Author), Brian Polcyn (Author

    There was a good bit of conversation about it a year or more ago, if I recall correctly. You can probably search out some threads. Here's the first one I came across:

    I had th ebook home from the library when it was new and it was intriguing.
    let us know what you do!

    2 Replies
    1. re: fern
      HarryK Jun 1, 2008 04:28 PM

      Just to back ya back, that's the one book I was going to suggest as well.

      1. re: HarryK
        coastie Jun 1, 2008 05:04 PM

        that is pretty much the sausage bible - this forum was helpful too http://forum.sausagemaking.org/

    2. mielimato Jun 2, 2008 04:06 AM

      Thank you all! I just bought the Ruhlman book and can't wait for it to arrive!

      I am prepping this December. Every year my in-law in the south of Spain slaughter 2 pigs during Christmas time to make sausage. This year I can actually make it for the whole event. They've been doing this for generations so things are so second-nature that they don't do a very good job of explaining things. "It's just how things are done!", is basically what I get as an answer to all my pesky questions. So a good in-depth book would be helpful so that I can get a bit of the science behind things.

      1 Reply
      1. re: mielimato
        fern Jun 2, 2008 06:30 AM

        Wow, what an experience Christmas will be for you! Great idea to get a handle on how it's done before going. I think you'll love your new book.

      2. p
        paul balbin Jun 2, 2008 06:56 AM

        You might like to check out the book "Pig Perfect" by Peter Kaminsky

        1 Reply
        1. re: paul balbin
          Barry Foy Jun 2, 2008 08:54 AM

          You can never have too many meat-curing books!

          Try Paul Bertolli's "Cooking by Hand"--serious, high-class recipes from the guy who makes Fra Mani salumi (not to mention all the pastas and everything else in the book).

          Also, the great Ruhlman-Polcyn book benefited from so many that went before, but it never hurts to revisit earlier ones:

          Jane Grigson, "The Art of Charcuterie"
          Rytek Kutas, "Great Sausage Recipes and Meat Curing"
          "Bruce Aidell's Complete Sausage Book"

          By the way, Batali's "The Babbo Cookbook" has a delicious, dead-simple recipe for guanciale.

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