In The Art of Making Fermented Sausages readers are provided with detailed information about how to: Control meat acidity and removal of moisture; Choose proper

There has been a need for a comprehensive one-volume reference on the manufacture of meats and sausages at home. There are many cookbooks loaded with recipes wh

In 1945 Polish meat products were standardized, using traditional time-proven recipes. This edition contains carefully compiled government recipes that were use

"Making Healthy Sausages" reinvents traditional sausage making by introducing a completely new way of thinking. The sausage is not spiced hamburger meat anymore

The most comprehensive book available on sausage making and meat curing.