---
product_id: 3628356
title: "Great Sausage Recipes and Meat Curing"
price: "S$133"
currency: SGD
in_stock: true
reviews_count: 13
url: https://www.desertcart.sg/products/3628356-great-sausage-recipes-and-meat-curing
store_origin: SG
region: Singapore
---

# Great Sausage Recipes and Meat Curing

**Price:** S$133
**Availability:** ✅ In Stock

## Quick Answers

- **What is this?** Great Sausage Recipes and Meat Curing
- **How much does it cost?** S$133 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.sg](https://www.desertcart.sg/products/3628356-great-sausage-recipes-and-meat-curing)

## Best For

- Customers looking for quality international products

## Why This Product

- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Description

One of the most definitive manuals on sausage making in the English language. --Craig Claiborne "If I could only have one book on sausage making this would be the one." -- squidoo.com Great Sausage Recipes and Meat Curing is the most comprehensive book available on sausage making and meat curing and has sold more than 500,000 copies worldwide. It is easily understood, contains a wide variety of recipes, and is very effective in helping solve common problems. It is written by a man who learned the art of sausage making and meat curing at a very young age and who made a living smoking and curing meats. Curing and smoking meat using natural and synthetic casings Selecting and storing meat and choosing other ingredients Fresh Italian Sausage, Dried Beef, Andouille Sausage, Kippered Salmon

Review: Excellent book, jam packed with valuable information - I just got into sausage making and ordered this book based on the reviews and rating this book has. Having only gotten this 3 days prior to writing this review, I can honestly say this was well worth the money. A good deal is spent on explaining the hows and whys as well as some incredibly detailed information about some of our most controversial of ingredients as well as some very good scientific explanations as to the nutritive properties and processes from curing and fermentation. This book is well worth the buy for this information alone and I strongly encourage anyone that is even remotely interested in food science and ingredients to get this book, even if your not going to make sausage. That said, There are a few gripes but all of them I'm perfectly willing to put up with and didn't affect my rating of the book any. First, you can tell that the author is not a writer. While explaining things he does seem to ramble a bit and repeat himself throughout the book. There are a lot of citations and quotes throughout the book, especially in the beginning of the book. Theres no difference in formatting or font to tell what's being cited, or what's being written by the author. A perfect example of this was an FDA report about the use of nitrates/nitrites. This report is printed in full and takes up several pages. The only warning is the author says when it begins. Several pages into the report I couldn't tell if I was still reading the report or authors comments on the report. With all the oddities of this book, it doesnt detract from the overall incredible amount of knowledge presented. With this, you are informed and ready to tackle making your own sausages at home. The author also spends quite a bit of time explaining how and why things are done the way they're done so you're not blindly following some recipe just because it says so. With this you can begin experimenting and making your own sausage recipes instead of following others. All in all, I would definitely recommend this to anyone.
Review: An encyclopedic reference for the small-time sausage cook - While this really is a massive, densely informative collection of instructions for obtaining cured meaty bliss, to call it a cookbook in the traditional sense might be misleading: If you were to open up to an arbitrary page without reading the associated chapter and technique introductions, you might be tempted to believe there is missing information. The recipes in this monster are closer to lists of ingredients, sometimes accompanied by suggestions and variations. They are organized in such a way that you might find virtually no information on the actual process your ingredients will need to run through for dozens of pages at a time; if you don't want to put in the (relatively minor) time investment to read the introduction and chapter forewords, you'll simply need to backtrack a bit once finding the recipe you're after to make sure you're filled in on the relevant techniques. That said, it's very much worth reading those introductory segments, which are rife with insight and can greatly aid in figuring out not just how to handle the recipes to which they pertain, but more generally which sections you'll be most interested in based on the general tastes they produce, techniques they involve and equipment they require. Perhaps more importantly, though, there is a great deal of safety information regarding handling, preparation and storage -- particularly in the beginning -- which are vital. This alone is reason enough to take your time and digest everything this book has to offer. Ingredient measurements for sausage are most often given for batch sizes of 10 and 25 pounds; sometimes the 10 lb listing is replaced by 100 lb. I have made several batches out of this book, always in 5 lb batches (simply by halving the 10 lb listings), and all have been very successful. For the most part, you won't find anything new-age in here; what you will find are many, many tried-and-true old-world meat preparations. Sausage aside, the sections on curing meats -- including the preparation of various sorts of bacon -- are enthralling and thorough. I highly recommend this to anyone who's interested in attempting sausage making at home; even if you never use a single recipe from it (though it's highly doubtful any omnivore could page through this without finding at least one intriguing concoction), this is a powerfully educational reading experience.

## Features

- Great Sausage Recipes and Meat Curing has been the most comprehensive guide to sausage making and meat processing on the market.
- Perfect for both novice and advanced sausage makers
- Kutas Rytek guides you through every step of the process from grinding curing and seasoning to stuffing smoking and drying
- Newly updated in it's 4th edition with over a million copies sold this book is 550 pages and includes over 190 recipes.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | #322,869 in Books ( See Top 100 in Books ) #230 in Meat Cooking |
| Customer Reviews | 4.7 out of 5 stars 1,064 Reviews |

## Images

![Great Sausage Recipes and Meat Curing - Image 1](https://m.media-amazon.com/images/I/A1TrSLRswyL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ Excellent book, jam packed with valuable information
*by H***E on April 15, 2011*

I just got into sausage making and ordered this book based on the reviews and rating this book has. Having only gotten this 3 days prior to writing this review, I can honestly say this was well worth the money. A good deal is spent on explaining the hows and whys as well as some incredibly detailed information about some of our most controversial of ingredients as well as some very good scientific explanations as to the nutritive properties and processes from curing and fermentation. This book is well worth the buy for this information alone and I strongly encourage anyone that is even remotely interested in food science and ingredients to get this book, even if your not going to make sausage. That said, There are a few gripes but all of them I'm perfectly willing to put up with and didn't affect my rating of the book any. First, you can tell that the author is not a writer. While explaining things he does seem to ramble a bit and repeat himself throughout the book. There are a lot of citations and quotes throughout the book, especially in the beginning of the book. Theres no difference in formatting or font to tell what's being cited, or what's being written by the author. A perfect example of this was an FDA report about the use of nitrates/nitrites. This report is printed in full and takes up several pages. The only warning is the author says when it begins. Several pages into the report I couldn't tell if I was still reading the report or authors comments on the report. With all the oddities of this book, it doesnt detract from the overall incredible amount of knowledge presented. With this, you are informed and ready to tackle making your own sausages at home. The author also spends quite a bit of time explaining how and why things are done the way they're done so you're not blindly following some recipe just because it says so. With this you can begin experimenting and making your own sausage recipes instead of following others. All in all, I would definitely recommend this to anyone.

### ⭐⭐⭐⭐⭐ An encyclopedic reference for the small-time sausage cook
*by T***N on November 17, 2009*

While this really is a massive, densely informative collection of instructions for obtaining cured meaty bliss, to call it a cookbook in the traditional sense might be misleading: If you were to open up to an arbitrary page without reading the associated chapter and technique introductions, you might be tempted to believe there is missing information. The recipes in this monster are closer to lists of ingredients, sometimes accompanied by suggestions and variations. They are organized in such a way that you might find virtually no information on the actual process your ingredients will need to run through for dozens of pages at a time; if you don't want to put in the (relatively minor) time investment to read the introduction and chapter forewords, you'll simply need to backtrack a bit once finding the recipe you're after to make sure you're filled in on the relevant techniques. That said, it's very much worth reading those introductory segments, which are rife with insight and can greatly aid in figuring out not just how to handle the recipes to which they pertain, but more generally which sections you'll be most interested in based on the general tastes they produce, techniques they involve and equipment they require. Perhaps more importantly, though, there is a great deal of safety information regarding handling, preparation and storage -- particularly in the beginning -- which are vital. This alone is reason enough to take your time and digest everything this book has to offer. Ingredient measurements for sausage are most often given for batch sizes of 10 and 25 pounds; sometimes the 10 lb listing is replaced by 100 lb. I have made several batches out of this book, always in 5 lb batches (simply by halving the 10 lb listings), and all have been very successful. For the most part, you won't find anything new-age in here; what you will find are many, many tried-and-true old-world meat preparations. Sausage aside, the sections on curing meats -- including the preparation of various sorts of bacon -- are enthralling and thorough. I highly recommend this to anyone who's interested in attempting sausage making at home; even if you never use a single recipe from it (though it's highly doubtful any omnivore could page through this without finding at least one intriguing concoction), this is a powerfully educational reading experience.

### ⭐⭐⭐⭐⭐ The best, most comprehensive, instructional sausagemaking book I have seen!
*by A***P on January 24, 2009*

Like many others I purchased this book because in large part the reviews I saw at Amazon.com. I have ground and used a wood fired smoker for years, but had never tried sausage making. I have been a member of a historical reenacting group (SCA), and wanted a book that had authentic recipes, but as my mother is a nurse (RN) I have a firm grounding in the need for strict food safety. There are plenty of books out there that will give you some good recipes but few have anything like the detailed instructions with explanation of the reasoning and the science behind the current safety beliefs/accepted rules of food safety. Also included are instructions and color pictures for each step in sausage making, enough maintenance for all the equipment I might to use, and an explanation of what ingredients purpose is. This information is about the first third of the book. The only qualification is that as MSG is known to cause brain cell damage, and I know someone who gets psychotic episodes when ingesting it (I am a witness) so why include it, so as to lessen the salt needed? Also I would never any potassium salt to anything as my mother is a retired nursing professor, and has heart problems (with a sensitive enough heart or meds you could have some real health incidents and not know why). I also know that I need not add soy because it's just in food to help prevent unsightly shrinkage (and increase the profits of the sausage maker) and as a filer, and If I want I have options with similar binding effects. The rest of the book contains a few various charts (meat cuts, how much do you get for various weights of casings natural or collagen or other various helpful tidbits. Mostly its all variations of sausages (the same sausage but fresh and with nitrates are different and have different preparation methods. there is a good breadth of types of recipes and even a few (blood sausage) that are really hard to get someone willing to sell you the ingredients. I cannot recommend this comprehensive book enough. It's not just another small thin book with some recipes and next to no explanations of why we should do things, and what ingredients/procedures are optional or absolutely must not be disregarded. This book is a thick tome of useful knowledge right up to the closing pages of the index. If you want to make sausage and need to know how to do it without risking death (from food poisoning/botulism) this is the book for you! Ambre'

---

## Why Shop on Desertcart?

- 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016
- 🌍 **Shop Globally** — Access 737+ million products across 21 categories
- 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price
- 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members)
- 🔒 **Secure Payments** — Trusted payment options with buyer protection
- ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews

**Shop now:** [https://www.desertcart.sg/products/3628356-great-sausage-recipes-and-meat-curing](https://www.desertcart.sg/products/3628356-great-sausage-recipes-and-meat-curing)

---

*Product available on Desertcart Singapore*
*Store origin: SG*
*Last updated: 2026-05-17*