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Sausage Making Books

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  1. Le Charcutier Anglais by Marc-Frederic Berry ( Signed by Marc !)

    Le Charcutier Anglais by Marc-Frederic Berry ( Signed by Marc !)

    Excl. VAT £28.00 Incl. VAT £28.00

    Marc-Frederic, Britain's only French registered ''Boucher-Charcutier-Traiteur'' shares his true-life stories along with a boat-load of traditional recipes that he has acquired over the many years that he has lived and worked in both Germany and rural France. From old English favourites like Black Pudding, Scotch Eggs, and Hand Raised Game Pies right through to Boudin Blanc , Rilette de Porc and French Dried Salami this book is packed with the traditional skills of the charcutier. Learn More

  2. Home Production of Quality Meats and Sausages

    Home Production of Quality Meats and Sausages

    Excl. VAT £21.50 Incl. VAT £21.50

    We have had this new book especially printed in the UK and are really excited that we have found such an authorative and extensive guide to the production of quality Sausages, Salami and Cured meats either at home or on a small scale commercially. This is a comprehensive one-volume reference which bridges the gap between technical textbooks for the industry and the requirements of the serious hobbyist. Learn More

  3. Pigs & Pork Riverside Cottage Handbook

    Pigs & Pork Riverside Cottage Handbook

    Excl. VAT £12.99 Incl. VAT £12.99

    Pigs & Pork Learn More
  4. Curing & Smoking River Cottage Handbook No.13 by Steven Lamb

    Curing & Smoking River Cottage Handbook No.13 by Steven Lamb

    Excl. VAT £12.55 Incl. VAT £12.55

    Curing & Smoking by Steven Lamb Learn More
  5. Make Your Own Bacon and Ham by Paul Peacock

    Make Your Own Bacon and Ham by Paul Peacock

    Excl. VAT £8.90 Incl. VAT £8.90

    Cure Your Own Bacon Learn More
  6. A Charcuterie Diary

    A Charcuterie Diary

    Excl. VAT £40.00 Incl. VAT £40.00

    This book will help you overcome that initial fear of going into the world of Charcuterie and sets you on a journey to finding your perfect product. From starting out with the inedible to gaining more and more experience, P.J Booth takes you on his journey of experimenting with recipes and techniques that suited his environment as an outright and complete hobbiest. Learn More
  7. Tastes of Hohenlohe

    Tastes of Hohenlohe

    Excl. VAT £6.50 Incl. VAT £6.50

    A collection of recipes from the descendants of the nineteenth century migrant Hohenlohe Pork Butchers and the families they served.

     

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  8. The Sausage Book by Paul Peacock

    The Sausage Book by Paul Peacock

    Excl. VAT £8.50 Incl. VAT £8.50

    Published October 2006 this  book was specially commissioned by The Good Life Press to cater for the huge upsurge of interest in small scale sausage making in Britain. Reprinted in November 2008 The Sausage Book has been fully updated & packed with over 90 recipes & is the ultimate resource for home  sausage making.

    Special Offer RRP £9.99 now £8.50 

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