Books

Believe it or not, many books contain information on sausage making. Some only cover fresh sausages and others only smoked sausages and some do both. In no particular order, the following is a list of books we have, where we bought them and where they are available from.

"The Great Aussie Sausage Book"
by Erich Schaal with B. M. Crowley (Matchbooks 1989)
-from our local library (I couldn't find a copy to buy anywhere).

"Sausage and Small Goods Production"
by Frank Gerrard (Leonard Hill 1959)
- found in a second-hand bookstore.

"Book of Sausages"
by Antony & Araminta Hippisley Coxe (reprinted by Victor Gollancz 1994)
- available from any bookshop including Borders and Amazon.

"Home Sausage Making (2nd Edition)"
by Charles G. Reavis (Garden Way Publishing 1987)
- available from Borders and Amazon.

"Home Sausage Making (3rd Edition)"
by Charles G. Reavis and Susan M. Peery (Storey Publishing 2003)
- available from Borders and Amazon.

"Great Sausage Recipes and Meat Curing"
by Rytek Kutas (The Sausage Maker 1984)
- available from Amazon

"The Sausage-Making Cookbook"
by Jerry Predika (Stackpole Books 1983)
- available from Amazon.

"The Homebook of Smoke Cooking"
by Jack Sleight & Raymond Hull (1973)
- available from Amazon.

"Bruce Aidells' Complete Saussage Book"
by Chris Kobler (Lark Books 1999)
- available from Amazon.

"Making Great Sausage"
by Bruce Aidells and Denis Kelly (Ten Speed Press 2000)
- available from Amazon.

"Sausage"
by A. D. Livingston (The Lyons Press 1998)
- available from Amazon.

"Professional Charcuterie"
by John Kinsella and David T. Harvey (John Wiley & Sons 1996)
- available from Amazon.

"That Perfect Batch"
by Clem Stechelin (StoneyDale Press 1996)
- available from Amazon.

"The Texas Link to Sausage Making"
by Larry Burrier (Eakin Press 2002)
- available from Amazon.

"Home Smoking and Curing"
by Keith Erlandson (Ebury Press 1997)
- purchased from the local Country Show bookshop.

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