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Sausage Making Books

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  1. The Sausage Book
    Excl. VAT £8.50 Incl. VAT £8.50

    This is the new, updated 3rd Edition. Whether you simply want to rustle up a few pounds of sausages on your kitchen table for the freezer or plan to develop your own commercial range, ‘The Sausage Book’ provides complete step-by-step instructions, enabling you to go forth and make sausages with confidence as well as, hopefully, a few laughs along the way. Completely updated, with even clearer step by step instructions and enough recipes to tempt the most discerning sausage lover, this book is ideal for beginner and experienced sausage maker. The improved recipe section covers all kinds of sausage, from traditional English bangers to international varieties such as salami, chorizo, and frankfurters. The Sausage Book is regarded by many experts as the ultimate sausage resource for all and has long been the UK's best selling book on making sausages. Learn More
  2. Make Your Own Bacon and Ham by Paul Peacock
    Excl. VAT £8.90 Incl. VAT £8.90

    Cure Your Own Bacon Learn More
  3. 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
  4. 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. Pigs & Pork Riverside Cottage Handbook
    Excl. VAT £12.99 Incl. VAT £12.99

    Pigs & Pork Learn More
  6. Home Production of Quality Meats and Sausages  (OUT OF STOCK)
    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

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