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Cooking Books -> Meats
Home Sausage Making: How-To Techniques for Making and Enjoying 100 Sausages at Home
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by:
Peery, Susan Mahnke
Reavis, Charles G.
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Publisher:
Storey Books
Published: January 2003
ISBN: 158017471X
Format:Paperback
Pages:283
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Book Description
Amazon.com
Making sausage at home is simple and pain free. Once you've learned the basics, experimentation and sausage innovation are bound to take over. Then before you know it, you will be making gourmet sausages that are better than anything you can
buy in the market, and at half the cost! Charles Reavis's Home Sausage Making introduces a world of banger possibilities--from traditional pork to salmon and poultry. However, you will need more than just the book. A meat grinder is recommended as is a
sausage stuffer and sausage skins. Beyond that, ingredients are pretty basic. This is, after all, reaching right back to the peasant kitchen--and the mindset that there's a way to use everything from snout to tail except for the squeal. Start with
Reavis, then reach beyond. --Schuyler Ingle --This text refers to the Paperback edition.
From the Back Cover
Healthy Homemade Sausage Sizzling in Your Kitchen!
There is no mistaking that mouthwatering aroma, rich with herbs and
spices.
This NEW Revised Edition of Home Sausage Making is a combination how-to manual and cookbook. This edition includes NEW poultry and fish chapters. All recipes have been rewritten to reflect lower fat and salt content. Learn dozens of ways of
combining fresh, healthy homemade sausage with other ingredients to prepare hors d'oeuvres, crepes, sandwiches, pasta dishes, and... read more --This text refers to the Paperback edition.
Book Description
HOME SAUSAGE MAKING is the classic in
the field. Now completely revised and updated to comply with current USDA safety standards, this new edition features 150 recipes. Included in the lineup are 100 recipes for sausages (cased and uncased) and 50 recipes for cooking with sausage, all
written for contemporary tastes and cooking styles. There are instructions for making sausages with beef and pork, fish and shellfish, chicken and turkey, and game meats. Ethnic favorites include German specialties such as Bratwurst, Mettwurst, and
Vienna Sausage; Italian Cotechino and Luganega; Polish Fresh and Smoked Kielbasa; and Spanish-Style Chorizo, Potatis Korv (Swedish Potato Sausage), Kosher Salami, and Czech Yirtrnicky. On top of all the meat varieties, there is an entirely new section on
vegetarian sausage options.
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