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This comprehensive guide to making everything from Vienna Sausage to Spanish-Style Chorizo shows you how easy it is to make homemade sausages. With simple instructions for more than 100 recipes made from pork, beef, chicken, turkey, poultry, and fish — including classics like Kosher Salami and Italian Cotechino — you’re sure to find a sausage to suit your taste.
|Product dimensions:||7.00(w) x 9.00(h) x 0.75(d)|
About 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.
The late Charles G. Reavis authored the original edition of Home Sausage Making, published in 1981. He was a chef and writer, and an English teacher in Endwell, New York.
Most Helpful Customer Reviews
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.