Great Sausage Recipes and Meat Curing

Great Sausage Recipes and Meat Curing by Rytek Kutas brings you sausage dishes from a professional sausage maker, along with information on making, smoking and curing sausage. 


Format: Softcover spiral bound, 227 pages. 

Copyright: 1976 

Publisher: Richard S. Kutas Co. 

Author: Rytek Kutas 

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Additional Details

Description: How often have you tried to find those good, old fashioned sausage or meat curing recipes grandfather used at home or on the farm? The plain fact is, those recipes have not been available to the public. Now, within the pages of this book, the reader can find these tasty recipes and formulas along with many practical hints...literally all you need to know about making sausage, curing and smoking meats. 

The book is the first of its kind published, simply because it is written by a professional sausage-maker, Mr. Kutas. This in itself makes the book unique. Each sausage recipe or meat curing formula has been used many times in sausage kitchens and is explained in easy to follow terms. Absolutely nothing is assumed. 

Mr. Kutas began by making sausage in small amounts. Eventually, this led to ownership of three different sausage kitchens, in Las Vegas, Nevada... "The Hickory Shop," "Gourmet Sausages" and "Hickory Sausage, Inc.", a 3,000 sq. ft. sausage kitchen. Last and perhaps most importantly the book is written in language that everyone can understand. 


Condition: Good condition. Minor creasing in covers. 

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