Great Sausage Recipes and Meat Curing Rytek Kutas
Publisher: Scribner

Oh Trapper wanted me to tell you if you want to make sausages go to www.thesausagemaker.com and get their book, "Great Sausage Recipes and Meat Curing" by Rytek Kutas. It can be multiplied easily and freezes very well. Season with garlic powder, curing mixture, liquid smoke and mustard seed, and mix thoroughly. It comprises a sausage factory, a small sauerkraut program, artisinal meat curing, extensive baking of bread, a gastropub, a farm-to-table restaurant, onsite events, a kombucha brewery, an extensive cask beer program, and a complete wine bar including cruvinets. + Recipe Box + Shopping List + Menu Email Print mix together the ground beef and water until well blended. It is considered the bible of sausage making by many. Great Sausage Recipes and Meat Curing Cookbook will help you cure and smoke your meats with delicious recipes. I mix it in 20 lb batches simply because it's easier to mix that way by hand in tubs. The recipe is more or less from Rytek Kutas's book "Great Sausage Recipes and Meat Curing" with a couple of tweaks. We were able to open El Take It Easy this year, using farmers we already knew, without having to stress at all about not being able to find the ingredients we needed to make great food. Great Sausage Recipes and Meat Curing “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. I would recommend reading Great Sausage Recipes & Meat Curing by Rytek Kutas if attempting to make your own sausage sounds interesting to you. Serve on crackers with cheese and a great mustard sauce." — Shannon. "A great but easy recipe to use up extra ground venison, elk, moose or beef.