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The Complete Guide to Sausage Making : Mastering the Art of Homemade Bratwurst, Bologna, Pepperoni, Salami, and More - Monte Burch

The Complete Guide to Sausage Making

Mastering the Art of Homemade Bratwurst, Bologna, Pepperoni, Salami, and More


Published: 9th March 2011

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Published: 9th March 2011
Format: ePUB
RRP $24.19
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Now, with The Complete Guide to Making Sausages, you can impress your family and friends by making all types of sausages in the comfort of your own kitchen. In an easy to follow manner, writer-outdoorsman Monte Burch explains how to make sausages using wild game and store-bought meats like pork, chicken, and beef.

Learn to make all sorts of delicious variations, including bratwurst, bologna, pepperoni, salami, liver, and smoked sausages. With his advice, you can perfect and master the art of making sausage at home and be the envy of the neighborhood.

About the Author

Monte Burch is an award-winning freelance writer, photographer, and author of over seventy-five books and thousands of outdoors and how-to magazine articles. A prolific writer, he sells to markets such as Field & Stream and American Hunter. His books range from building outdoor gear and hunting lodges to hunting turkeys to seasonal patterns for walleye. As a photographer, he has had magazine cover shots on Bassmaster, Sports Afield, and many others. He lives in Humansville, Missouri.



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The Complete Guide to Sausage Making

(based on 1 review)

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Reviewed by 1 customer

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great sausages, very tasty.


from Melbourne, Victoria, Australia

About Me Avid Cook

Verified Buyer


  • Easy To Understand
  • Great Ideas
  • Great Recipes


    Best Uses

    • Becoming Inspired
    • Learning New Techniques
    • Trying New Dishes

    Comments about The Complete Guide to Sausage Making:

    enjoying making my own sausages, very challeging.
    the service was very prompt, and was kept in touch all the time as to what was going on regarding the sending of the book.

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    Introductionp. vii
    All About Sauasgep. 1
    Tools and Materialsp. 13
    Food Safetyp. 51
    Sausage Basicsp. 77
    Smoking and Cooking Sausagesp. 121
    Fresh Sausagep. 139
    Dry, Semidry, and Hard Sausagesp. 163
    Cooked Sausagesp. 191
    Specialty Sausagesp. 213
    Table of Contents provided by Ingram. All Rights Reserved.

    ISBN: 9781616081287
    ISBN-10: 1616081287
    Audience: General
    Format: Paperback
    Language: English
    Number Of Pages: 240
    Published: 9th March 2011
    Publisher: Skyhorse Publishing
    Country of Publication: US
    Dimensions (cm): 22.9 x 15.3  x 2.54
    Weight (kg): 0.7