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

Kobo eBook available

read instantly on your Kobo or tablet.

buy the ebook now

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

by Charles G. Reavis, Susan Mahnke Peery

Storey Publishing, LLC | January 15, 2003 | Trade Paperback

Not yet rated | write a review
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.

Format: Trade Paperback

Published: January 15, 2003

Publisher: Storey Publishing, LLC

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 158017471X

ISBN - 13: 9781580174718

Found in: Meats and Dairy

save 27%

  • In stock online

$17.44  ea

Online Price

$22.95 List Price

eGift this item

Give this item in the form of an eGift Card.

+ what is this?

This item is eligible for FREE SHIPPING on orders over $25.
See details

Easy, FREE returns. See details

Item can only be shipped in Canada

Downloads instantly to your kobo or other ereading device. See details

All available formats:

Check store inventory (prices may vary)

Reviews

– More About This Product –

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

by Charles G. Reavis, Susan Mahnke Peery

Format: Trade Paperback

Published: January 15, 2003

Publisher: Storey Publishing, LLC

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 158017471X

ISBN - 13: 9781580174718

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

From the Publisher

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.

From the Jacket

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

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.

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.

Editorial Reviews

"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