Cooking Books -> Meats
The Venison Sausage Cookbook: A Complete Guide, from Field to Table
The Lyons Press
Published: June 1, 2003
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From Publishers Weekly
Webster expands on his first book, The Complete Venison Cookbook, in this specialized and exhaustive volume sure to please hunters and cooks who don't want any part of a deer to go to waste. Webster explains how to select the
meat ("My first challenge was to balance the low-fat venison with a moist meat... my second challenge was to develop venison sausage recipes that would be easy to make at home"). He then lists the cuts of meat used (along with information on calories,
fat and protein) and the equipment required, then lays out the procedure in a friendly, step-by-step fashion. Recipes for links, patties and bulk (think salami size) sausage include Louisiana-Style Boudin Bon Blanc, Smoke-Flavored Andouille Venison
Sausage (perfect for a meal of Sweet Potato and Andouille Venison Sausage Soup), and several versions of Italian sausages, including Parmesan and Venison (which would go well in his recipe for Italian Venison Sausage with Peppers and Onions). Of course,
for hearty winters, outdoors folk would do well to begin their day with the traditional Buttermilk Biscuits with Breakfast Venison Sausage Gravy.
Copyright 2003 Reed Business Information, Inc.
Back Cover Copy
Harold Webster, venison chef
extraordinaire, has done it again. In the Venison Sausage Cookbook he lifts the veil of mystery about making and cooking world-class venison sausage at home. It's simple and easy, and safe - and the only equipment you'll need is a hand-grinder, plastic
wrap, cotton string, and a freezer. And if you want to expand your sausage enterprise, you'll find instructions on how to build and use a traditional smokehouse.
The Venison Sausage Cookbook offers 328... read more
history of sausage making dates back to an obscure moment in time when early man discovered that his surplus meat lasted longer when it was chopped, mixed with a little raw natural salt to flavor it, and stored in the stomach or intestines of the animal.
Since the discovery of sausage nearly 5,000 years ago, people from all over the world have been making sausage at home without the need for expensive equipment. You may ask, why choose venison sausage instead of your regular pork or beef sausage? Harold
Webster explains that making homemade venison sausage is safe, simple, and more economical. It provides a unique activity in which all members of your family can participate, and ultimately enjoy the fruits of their labor. All of the seasoning
ingredients can be found in any supermarket, and you can have confidence in the meat's purity because it came from the woods. THE VENISON SAUSAGE COOKBOOK provides step-by-step instructions to help you with selecting condiments, grinding, patty making,
casing, stuffing, packaging, and storing your venison. In addition, you will find recipes for well over a hundred varieties of venison sausage, ranging from Mild and Easy Venison Sausage, to Syrian Venison Sausage Links with Red Wine and Pine Nuts, to
Bratwurst Venison and Onion Sausage. If you're wondering what to serve with your delicious venison sausage, Webster also includes 195 of his best menus for all types of meals and occasions.
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