Posted: Sat Jan 30, 2010 12:57 amTo me, Kutek's book is a great body of work, and a brilliant reference point. His recipes won't satisfy all personal tastes, because we all have a different opinion on what is the definitive sausage of whatever type.
I agree about the Marianski's book, it stands alone in explaining and adapting commercial practice for home use.
I only use Len Poli as a reference point. His recipes rarely meet what I want - but that's not decrying them, or his website - again, it's a great body of work and a good reference point for formulating our own recipes.
Phil
I agree about the Marianski's book, it stands alone in explaining and adapting commercial practice for home use.
I only use Len Poli as a reference point. His recipes rarely meet what I want - but that's not decrying them, or his website - again, it's a great body of work and a good reference point for formulating our own recipes.
Phil