There are many great books and guides on sausage making. I am sure almost everyone who posts may have a few recommendations for books on sausage making. These are by far the best books for basic and advanced sausage making. They start with the basics and move forward to help you master the craft of sausage making. Contains true recipes before the use of chemical enhancers/additives, and fillers were added to stretch the amount of production.
If you're really interested in sausage making, then invest in one of these recommended books for sausage making and curing meats....
While there are many books out there that all contain enough information to get you off to a good start, there are a few books that I highly recommend.
First Recommendation..
Home Production of Quality Meats and Sausages by Stanley Marianski and Adam Marianski
This is a book that covers everything from making a smokehouse, to curing meats, and making sausage. Very easy to read with a great collection of recipes and techniques for the beginner. This book is actually two other books ("Meat Smoking And Smokehouse Design" and "Polish Sausages, Authentic Recipes And Instructions") combined into one single book plus more on making sausage and curing meats.
Second Recommendation..
Great Sausage Recipes and Meat Curing by Rytek Kutas and Ben Kutas
This is a definitive book on sausage making. The explanation of how cures work, and what they are for, is worth the price of the book. The smallest quantity the recipes are for is 10 pounds, so a beginner will have to scale down the recipes. It is equally helpful to a beginner or the advanced. Some of the recipes are a little too salty for my taste, but I just reduce the salt in the next batch.
Third Recommendation..
Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman and Brian Polcyn
This is a great book, although it touches the basics, I feel the book is more for an intermediate sausage maker. This takes sausage to the next level with using some top shelf ingredients to make sausages that could be considered in the gourmet classification. Michael Ruhlman has many proven recipes. Have an understanding of the basics before you try to get into the gourmet recipes contained herein.
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