Home Sausage Making: How-To Techniques for Making and Enjoying 100 Sausages at Home [NOOK Book]

Overview

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 ...

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

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Overview

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 many other dinner treats.

Learn the secrets to the world's finest sausage.

-- Complete how-to instructions using equipment already in your kitchen

-- Make over 32 types of sausage, fresh and cured

-- Health facts about sausage

-- Poultry sausage -- NEW chapter

-- Fish sausage -- NEW chapter

-- Over 175 recipes

















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Product Details

  • ISBN-13: 9781603424516
  • Publisher: Storey Books
  • Publication date: 10/15/2002
  • Sold by: Barnes & Noble
  • Format: eBook
  • Pages: 288
  • Sales rank: 840,807
  • File size: 5 MB

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 Reviews
  • 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.

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