Home Sausage Making

How-To Techniques for Making and Enjoying 100 Sausages at Home

By Susan Mahnke Peery, Charles G. Reavis (Joint Author)

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Average Rating: (See all reviews) Format: Paperback, 283 pages, 3rd Edition Other Information: Illustrated Published In: United States, January 2003 Quantity Available: 87 Ships within 6-10 days 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. Publisher: Storey Books ISBN: 158017471X EAN: 9781580174718 Dimensions: 22.91 x 17.73 x 1.68 centimeters (0.55 kg)

This is a great book for the beginner in sausage making. It uses easy to understand terminology and is jam-packed with tasty recipes (as well as seafood and vegetarian). It is an American book so all measurements are in imperial weights and there are a few ingredients not readily available in New Zealand, however if you are looking for inspiration and a place to start from, then this is the book for you.

This is a great book for the beginner in sausage making. It uses easy to understand terminology and is jam-packed with tasty recipes. It is an American book so all measurements are in imperial weights and there are a few ingredients not readily available in New Zealand, however if you are looking for inspiration and a place to start from, then this is the book for you.