I've been using the recipes in this book for seven years now. I have a few other sausage books, but this one is my favorite.We have a big Christmas party every year and I make big batches of sausage for the party. I made 40 pounds this weekend and will make another 40 pounds over the next few days. This year all four of the recipes for our party come from this book.The most popular recipe every year (and the only one that I repeat every year) is the Bockwurst. This is a poached (white) German sausage made with pork, veal, and chicken, plus lots of green veggies (leeks, green onions, and parsley). This recipe comes out perfect every time.Other favorites from this book are the Sheboygan brats and the Hunter Sausage.This year I tried the Spicy Louisiana Poultry Sausage for the first time. It's mostly chicken and turkey thigh meat. The turkey thighs were hard to find in my area, but they were worth the hunt. The result is a delicious spicy sausage that's hot on the first bite, but not too hot to eat. The dark poultry meats turn out rich and kind of gamy. It doesn't taste like yuppie foo foo chicken at all.So the recipes are good and easy to follow. The ingredients are mostly easy to find and are generally affordable. (I substitute chicken breast for veal--it's way cheaper.) The procedures are extremely simple to follow. The recipes also scale very well: Most recipes make 3-5 pounds of sausage. I multiply these by 5x and don't have to adjust the ingredients very much at all.Most important, the results are immediately gratifying. Excellent results!!!