Bookmagic LLC.

The Greatest Sausage Recipes offers a worldwide collection of 565 greatest sausage recipes. The book is not about sausage history nor different ways of serving sausages. The book provides detailed instructions about making them. There are many books about sausages; they include sausage history, the country the sausage originates from, even a pretty photo, unfortunately the information on making these sausage is either absent or very amateurish. There is a big difference between writing about sausages and how to make them. Finding a reliable recipe on the Internet becomes harder every day. The majority of large web sites believe that a store bought sausage chopped into pieces and served on a plate with rice, beans, cabbage, potato chips, bread and different gravies or sauces deserves to be called a sausage recipe. And a reader who really wants to make tomato sausage ends up with a photo of a sliced sausage served with fries and tomatoes. Sausages today include machine scrapped meat, pumped in water, phosphates that bind this water and prevent it from leaking, liquid smoke, flavor enhancers, curing accelerators and the list goes on. No chemicals such as phosphates that bind added water and prevent it from leaking, liquid smoke, flavor enhancers, curing accelerators nor other ingredients not necessary are included in the recipes, instead the original ingredients that were used to make those sausages are offered. Just by reading the instructions and production details, one can develop a good sense for sausage making and will become an accomplished sausage maker.