Sausage-making references?

Ditto Pat on Ruhlman. I have Charcuterie and haven't cooked from it yet but I used Ruhlman's sausage ratio in his Ratio book and the results were great. It allowed me to put whatever seasonings I wanted into the correct mix of meat/fat/salt.

http://lpoli.50webs.com/Sausage%20recipes.htm

i use 5 or 6 of these regularly. The recipes are great, the site is a bit buggy.

The blog Hunter Angler Gardener Cook has some good recipes, if I recall! If you're interested in the science and safety aspects, The Art of Fermentation has spectacular information!

Michael Ruhlman and Brian Polcyn have 2 books out..."Charcuterie" and "Salumi" which might provide some insight.

The Art of Charcuterie by Jane Grigson. There are used copies on Amazon starting at $5. It's very comprehensive.

Unfortunately, the book you recommend, Titus, does not seem to be available in the U.S. But I will check out the website. Does anyone else have any thoughts? This is for a birthday gift for a friend along with the tools to get the job done.

Take a look at a book Sausages Made Simple. I got a copy for my brother, he loves it. Step by step methods on how to prepare and do everything from start to finish. Some really tasty recipes too. Family BBQ never tasted so good. Highly recommend. Take a look a sausagesmadesimple.com.au I got him a whole sausage making set up from there, not sure if you'd need all that.