Homemade Sausage Making

It gives me a great deal of pleasure to announce that on August 28, 2022, a new book was published:
1001 Greatest Sausage Recipes by Stanley Marianski.

The idea of writing the 1001 Greatest Sausage Recipes was conceived 20 years ago, but it was not simple to bring this project to fruition. In 2016 the Greatest Sausage Recipes, the first version of the book was published with 565 recipes. It included recipes from our Polish Sausages, Authentic Recipes, and Instructions (2007), and The Art of Making Fermented Sausages (2009). Since then, two more books were written: Spanish Sausages, Authentic Recipes and Instructions (2018) and German Sausages, Authentic Recipes and Instructions (2019) which made the project easier. Finally, in 2022, it has become possible to put it all together.

You can search the book inside on Amazon or at:
http://bookmagic.com/books/1001-greates ... e-recipes/

Have the recipes from the previous editions been edited and corrected, especially those with excessive amounts of sugars in fermented sausages? And how about the Kabanosy making instructions that specify adding water and mixing until sticky?

I just received this new book yesterday. It does not seem that the amount of sugar in the fermented sausages have changed.

As far as the Kabanosy recipe, it definitely has changed. It now specifies 40% lean pork and 60% semi-fat pork. It also now says to grind the lean pork with an 8mm plate and the semi-fat pork using a 6mm plate. The spices are still the same as well as the amounts, but it no longer lists the 10% water. It still says to "mix ground pork with all ingredients until sticky".

Thanks for that Rudy. How useful are the chapters on processing and other information? Would you recommend the book to home sausage makers?

Their new book is 600 pages and has recipes not found in any of their previous books. It definitely is not a substitute for their "Home Production of Quality Meats and Sausages". I'd say it is a "lite" version when it comes to processing. I would definitely recommend it if you want to make a sausage recipe not found easily online but would advise new sausage makers to also have the latter mentioned book as well for in-depth processing instructions.

By the way, do you agree that not adding water for the Kabanosy recipe is the way to go? I haven't made it in a long time and was thinking I would give it a try without the added water, if you think that's advisable.

While enjoying the new book I found a typo (misprint) in one of the recipes.
Do you know who can I ask? Im looking for the correct ingridient in order to make this recipe.

Thanks!