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Home Sausage Making, 4th Edition: From Fresh and Cooked to Smoked, Dried, and Cured: 100 Specialty Recipes

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Home » Books » Cooking, Food & Drink » Ingredients » Meat

Home Sausage Making, 4th Edition

From Fresh and Cooked to Smoked, Dried, and Cured: 100 Specialty Recipes

By Charles G. Reavis, Evelyn Battaglia, Mary Reilly

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Format: Paperback, 376 pages
Published In: United States, 01 August 2017
Home Sausage Making is the most comprehensive go-to reference on the subject -- and the re-designed fourth edition is ever, with 60 percent new and updated recipes, the most current guidelines for popular charcuterie techniques such as dry curing and smoking, and more. Step-by-step photos make the process accessible for cooks of all levels, and 100 recipes range from breakfast sausage to global favorites like mortadella, liverwurst, chorizo, salami, kielbasa, and bratwurst. Recipes for using wild game, chicken, seafood, and vegetables ensure there's something for every taste. An additional 100 recipes highlight creative ways to cook with sausage.

Promotional Information

The classic book on Home Sausage Making has got a complete facelift and update with the addition of full colour photography throughout, updated sections on equipment and techniques, updated best safety practices and 40 new (100 total) sausage recipes plus 80 new (100 total) recipes for cooking with sausage.

About the Author

Evelyn Battaglia, former executive editor of cookbooks and special interest publications at Martha Stewart Omnimedia and deputy editor of Everyday Food, and Mary Reilly, executive chef at Westfield State College and publisher of Edible Pioneer Valley, are the visionaries behind the completely revised 4th edition of Home Sausage Making. The original edition, authored by Charles G. Reavis, was published in 1981.

Reviews

"[Author Evelyn] Battaglia [has] retained the meat bible's basics - breakfast patties, kielbasa, salami - and added dozens of sexier options, such as venison-and-lamb cevapi." -- Modern Farmer "Nothing compares to the self-satisfaction of making one's own encased meats at home. This book leaves out no one, even providing vegetarian options, including bean- and tofu-based meatless sausages." -- Booklist "Learn how to control your ingredients, carefully select quality meat, understand the differences between fresh and dry sausages, and even how to pair sausages with the perfect beer." -- Kari Underly, James Beard-nominated author of The Art of Beef Cutting "Is making sausage at home worth it? Can you make something better than what you'd buy at the store? Is the process accessible for home cooks? This gorgeous, must-have manual answers these questions with every recipe, photo, and story: Yes, Yes, YES!" -- Alana Chernila, author of The Homemade Kitchen

EAN: 9781612128696
ISBN: 1612128696
Publisher: Storey Publishing
Dimensions: 22.61 x 20.07 x 2.29 centimetres (0.59 kg)
Age Range: 15+ years
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