Great Sausage Recipes and Meat Curing, 1984, Rytek Kutas, As-If-New Condition: New York Times food editor Craig Claiborne calls this book “one of the most definitive manuals on sausage making in the English language.” This revised edition of Great Sausage Recipes was not only written by Rytek Kutas, he also published it, under the name The Sausage Maker, Inc., Buffalo, New York. This is a hard cover book with dust jacket. 503 pages. As-if-new condition. Dust jacket has a couple of tiny flaws. Book is in absolutely mint condition. Binding is perfect. Hinges are perfect. Pages are completely clean and clear.
Probably because The Sausage Maker was also the mail-order distributor of this self-published book, there are relatively few copies left in circulation. Absolutely mint copies are quite rare.
The book covers curing meat, smoking meat, natural casings, collagen and synthetic fibrous casings, selecting and storing meat, permissible ingredients in meat processing, fresh sausage, smoked and cooked sausages, specialty loaves and sausages, game meat, specialty meat, semi-dry cured sausage, dry cured sausage and meat, fish and seafood, wholesome meat act, opening a sausage kitchens, and 100-pound meat combination formulas.
Since we are heading into deer hunting season, I’m including a venison sausage recipe in VintageCookbook’s recipe file. See one great recipe from Great Sausage Recipes in VintageCookbook.com’s Recipe file. Just click on Recipes on VintageCookbook’s home page. Here: https://www.vintagecookbook.com/recipes/VintageCookbook.com Recipes