www.sausagemaking.org

I had enjoyed Bruce Aidells' sausages from the store, but didn't like paying USD $5.00 for 12 oz, so when I saw this book, I decided to try the recipes. The recipes for sausage are tasty, as are the recipes involving sausage, though it's not as good as some on the actual physical making of sausage.

"Bruce Aidells's Complete Sausage Book : Recipes from America's Premium Sausage Maker"
It's fairly new and in print, and seems to be a good place to start.

at amazon uk
http://www.amazon.co.uk/exec/obidos/ASI ... 83-7347806

I'll tell you what, His lentil recipe for cotechino is pretty good, quite close to an authentic version I tried.

I haven't tried his cotechino recipe, I had already made some of them.

The books that got me interested were:
Home Sausage Making (Peery/Reavis)
The Sausage-Making Cookbook (Predika)

Just wondering what people thought of the above two?

yo y'all,
i already had a bee under my bonnet on sausage making.
this was due to the cost of noteworthy sausage you could buy,
and most of the available-- buy every where sausage.

the good stuff cost at least twice as much.

i went to my local library and read the predica book first.
i realized i could roll my own.
after reading many more books on the subject
i am of this opinion.

if i had to pick only one book----
it would be
"barbecuing & sausage making secrets"
from the culinary institute of smoke-cooking
owners and authors charlie&ruthie knote.
it encompasses all aspects of the topic---
plus extensive knoledge on grilling [high heat up to 450 f]
as well as bbq--225/250 farenheit

the book shows electric/gas /wood cooking methods.

i borrowed the book so much that the
librarian told me she luved good sausage.

if that was unavailable the mannke/reavis book
"home sausage making"
would be my next recomendation to beginners