Home Sausage Making: How-To Techniques for Making and Enjoying 125 Sausages at Home

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Overview

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 ...

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

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More About This Book

Overview

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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What People Are Saying

From the Publisher
"Reavis shows readers in step-by-step illustrated fashion how to make a variety of classic sausages…a complete guide to sausage preservation along with care and storage advice for the individual varieties included." -Booklist

"The instructions for making the most of the sausage variations are surprisingly simple."

-Publisher's Weekly

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Product Details

  • ISBN-13: 9781580174718
  • Publisher: Storey Books
  • Publication date: 1/15/2003
  • Edition number: 3
  • Pages: 288
  • Sales rank: 102,082
  • Product dimensions: 7.02 (w) x 9.00 (h) x 0.72 (d)

Meet the Author

Growing up in Sheboygan, Wisconsin, Susan Mahnke Peery was a regular at Bratwurst Day. As the former food editor at Yankee magazine, she wrote 100 installments of the "Great New England Cooks" series. She is the newsletter editor for Digital Hearth; the author of The Wellesley Cookie Exchange Cookbook; and co-author, with her husband Gordon Peery, of Potluck Plain and Fancy. She lives in Nelson, New Hampshire.

Charles Reavis is a skilled chef and writer for many national magazines. He has authored the Storey book, Home Sausage Making. When he is not sharing his sausage making talents or creating new recipes, Charles is an English instructor in Endwell, New York.

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Table of Contents

Chapter 1 The Many Sausages

Chapter 2 Equipment and Ingredients

Chapter 3 Sausage and Your Health

Chapter 4 Making Your First Batch

Chapter 5 Fresh Sausage Recipes

Chapter 6 Preserving Sausage

Chapter 7 Making Cured Sausages

Chapter 8 Poultry Sausages

Chapter 9 Fish Sausages

Chapter 10 Sausages From Game Meats

Chapter 11 Putting It All Together

Appendix 1 Suppliers

Appendix 2 Bibliography

IndeX

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Sort by: Showing 1 Customer Review

  • Posted February 20, 2010

    GREAT FOR THE DIY'S

    My husband's family makes homemade Italian sausage each year in January. This book was a gift to his father. He loved it. They can't wait to try some of the variations of his original recipe next January.

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  NoThank you for your feedback.   Report this reviewThank you, this review has been flagged.
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