Homemade Sausage: Recipes And Techniques To Grind, Stuff, And Twist Artisanal Sausage At Home by James Peisker

Homemade Sausage: Recipes And Techniques To Grind, Stuff, And Twist Artisanal Sausage At Home

byJames Peisker, Chris Carter

Paperback | December 15, 2015

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The secret's out! Get cooking the very best homemade sausage with techniques from Nashville's Porter Road Butcher.

Homemade Sausageis an extremely accessible guide for making sausage right in your own kitchen. James Peisker and Chris Carter of Nashville's Porter Road Butcher will guide you through all the necessary steps to create the very best sausage - just like they do.

Learn important information on sourcing your meat from local farms for the highest quality and top flavor. From there, you'll discover techniques and trade secrets for grinding. You'll even find a list of the best tools for the job and how to use them successfully.

Now comes the fun part, seasoning your sausage to create deep flavor profiles is one of the greatest benefits of making sausage at home. You control the spices, sodium, and more!

Stuff and smoke your sausage - or don't- and create classic links, patties, brats, keilbasas, chorizos, andouilles, and more!

Finally, enjoy your locally sourced, perfectly flavored sausage in mouth-watering recipes, like:

- Tomato Meat Sauce with Italian

- Breakfast Pinwheels

- Bangers and Mash

- Bratwurst with Sauerkraut and Mustard

- Jambalaya with Andouille

- Hot Chicken Sausage Sandwich

- Chorizo Torta

- Merguez with Couscous

- Boudin Balls

- Cotechinno and Lentils â?? Italian New Years Dish

- Beer-Braised Bratwurst with whole grain mustard and sauerkraut

- Roasted Currywurst with spatzle and braised cabbage

- Grilled Kielbasa with Roasted Potatoes and Chimichurri Sauce

About The Author

James Peisker initially embarked on his culinary career when he was just 14 years old, working as a busboy in the diner that sat just across the street from his St. Louis home. After working his way up to a server, James was eager to continue his culinary education, so after graduating from high school, he spent time working in the kit...

Details & Specs

Title:Homemade Sausage: Recipes And Techniques To Grind, Stuff, And Twist Artisanal Sausage At HomeFormat:PaperbackDimensions:160 pages, 10.25 × 8.25 × 0.5 inPublished:December 15, 2015Publisher:Quarry BooksLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1631590731

ISBN - 13:9781631590733

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"I can't think of two better guys to demystify the sausage-making process than Chris Carter and James Peisker. They've already helped so many of us at their shop by educating on cuts of meat and cooking techniques, so it's a delight to take their wisdom home in a book packed with creative and easy-to-follow recipes. - Jennifer Justus, food journalist and author of Nashville Eats