Resources ![]() |
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Sausage Making Basics
FAQ's and General Information
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Photographs and Sausage Descriptions
General Supplies
SPICES
Casings USDA/FSIS Information-Note: These may load slowly depending upon your connection!
RECIPES
STARTER CULTURES |
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References AIDELLS, BRUCE. Complete Sausage Book, Ten Speed Press, 2000 AIDELLS, BRUCE & KELLY, DENNIS. Flying Sausages, Chronicle Books, 1995
BORELLI, KENNETH JOSEPH, Flavors from a Calabrese Kitchen,
1983 GRIGSON, JANE, The Art of Making Sausages, Pates, and
Other Charcuterie. Alfred A. Knopf, 1976 MARIANSKI, S. & A, GEBSROWSKI, M., Polish Sausages: Authentic Recipes and Instructions, Outskirts Press, 2007 MENDES, WILLIAM R., The Alchemists Book
of Salami and Other Fermented Sausages, The Alchemist, 2005
OCKERMAN, H.W., Sausage and Processed Meat Formulations.
Van Nostrand Reinhold, 1989 REAVIS, CHARLES G., Home Sausage Making, Story Communications, Inc., 1993 RUHLMAN, MICHAEL & POLCYN
BRIAN, Charcuterie, W. W. Norton and Company, 2005
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