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4.5
This is one of my go-to books for sausage recipes. My favorite is Bruce Aidells's Complete Sausage Book, but this book is a close second.The instructions are good for beginners and the recipes are good for all skill levels.My favorite recipe in this book is the Garlic Sausage. I love garlic, so I bump up the quantities of fresh garlic. I also increase the fresh ginger a little bit (don't tell my wife--she hates ginger). The results are phenomenal.So here's the dirty secret about sausage cookbooks: There are really only about ten or so recipes that the average DIY sausage maker wants to cook. That won't sell a book though. So they have to fill the pages with goofy recipes you'll never try (like Duck Sausage!). I ignore those recipes when I judge the book, because I know they have to fill the pages and maybe there's some guy out there who really wants to make duck sausage. I think there's a rabbit recipe too, so if Bugs and Daffy ever settle things once & for all, the winner will know what to do with the loser's corpse to hide the evidence.My only real gripe about this book is that the recipes are organized by meat type instead of by recipe type. I think the recipes should be organized regionally (German, Italian, Mediterranean, Asian, etc.) or by type (breakfast, etc.). I have to skip through the book to find the one I'm looking for, because I know the varieties better than I know the meat contents. ("Is Bockwurst pork, veal, chicken, or mixed?").I've noticed complaints from some of the other reviewers about the bland spices. I guess that's sort of true, but I assume that from most cookbooks and I usually bump up the seasonings per my own taste preferences.
