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

Paperback | January 15, 2003

bySusan Mahnke Peery, Charles G. Reavis

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Add just the right amount of sweet, spice, and smoke to your life with mouthwatering sausages made in your own kitchen. 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.

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From the Publisher

Add just the right amount of sweet, spice, and smoke to your life with mouthwatering sausages made in your own kitchen. 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, c...

From the Jacket

Even if you live in a small city apartment, you can easily make delicious, healthy, one-of-a-kind sausages that are better than anything you'll find at the supermarket or even the farmer's market. Two veteran sausage makers show you how. You'll learn to make savory Spanish Chorizo, garlicky Polish Kielbasa, Sweden's unique Potato Sausa...

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 G...

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Home Sausage Making: How-To Techniques for Making and Enjoying 100 Sausages at Home
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Kobo ebook|Oct 15 2002

$16.99 online$21.95list price(save 22%)
Format:PaperbackPublished:January 15, 2003Publisher:Storey Publishing, LLCLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:158017471X

ISBN - 13:9781580174718

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Extra Content

Table of Contents

Preface
Part One: The Techniques
  1  The Story of Sausage
  2  Equipment and Ingredients
  3  Making and Cooking Sausage: The Essential Techniques
Part Two: The Sausages
  4  Pork Sausages
  5  Beef, Lamb, and Veal Sausages
  6  Combination Sausages
  7  Game Sausages
  8  Poultry Sausages
  9  Seafood Sausages
  10  Vegetarian Sausages
Part Three: Cooking with Sausage
  11  Sausage for Breakfast or Brunch
  12  Sausage Starters
  13  Sausage for Lunch or Dinner
Appendixes
  Metric Equivalents and Conversion
  Resources
  Acknowledgments
  Index
 

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