Download PDF Home Sausage Making, 4th Edition: From Fresh and Cooked to Smoked, Dried, and Cured: 100 Specialty Recipes
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Home Sausage Making, 4th Edition: From Fresh and Cooked to Smoked, Dried, and Cured: 100 Specialty Recipes
Download PDF Home Sausage Making, 4th Edition: From Fresh and Cooked to Smoked, Dried, and Cured: 100 Specialty Recipes
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Review
“[Author Evelyn] Battaglia [has] retained the meat bible’s basics – breakfast patties, kielbasa, salami – and added dozens of sexier options, such as venison-and-lamb cevapi.” — Modern Farmer "Nothing compares to the self-satisfaction of making one’s own encased meats at home. This book leaves out no one, even providing vegetarian options, including bean- and tofu-based meatless sausages." — Booklist “Learn how to control your ingredients, carefully select quality meat, understand the differences between fresh and dry sausages, and even how to pair sausages with the perfect beer.” — Kari Underly, James Beard–nominated author of The Art of Beef Cutting “Is making sausage at home worth it? Can you make something better than what you’d buy at the store? Is the process accessible for home cooks? This gorgeous, must-have manual answers these questions with every recipe, photo, and story: Yes, Yes, YES!” — Alana Chernila, author of The Homemade Kitchen
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From the Back Cover
Stuffed with Deliciousness Discover the world of flavor possibilities when you make sausage at home – from spicy andouille, linguica, and chorizo to down-home bangers, kosher salami, and satisfyingly sweet maple breakfast sausage. Step-by-step directions teach you how to create fresh, smoked, and dry-cured sausage. Equipped with your new skills, you can then make links and patties that appeal to every palate, with 100 recipes for beef, poultry, pork, wild game, seafood, and even vegetarian sausages. 100 additional sausage-based recipes serve up diverse dishes for every meal of the day!
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Product details
Paperback: 376 pages
Publisher: Storey Publishing, LLC; Revised, Updated edition (August 22, 2017)
Language: English
ISBN-10: 1612128696
ISBN-13: 978-1612128696
Product Dimensions:
8 x 0.8 x 9 inches
Shipping Weight: 2.2 pounds (View shipping rates and policies)
Average Customer Review:
4.2 out of 5 stars
38 customer reviews
Amazon Best Sellers Rank:
#148,722 in Books (See Top 100 in Books)
I think this book has a lot of great information about sausage making. I really like that they emphasize food safety and keeping ingredients at a certain temperature to prevent bacteria growth, etc.However, what is this Italian Sausage recipe that doesn't contain fennel?? The description of the recipe even mentions fennel however NO fennel is listed in the ingredient list. It does however list coriander as an ingredient. Did they screw up and mix up fennel and coriander? I made the sausage as indicated by the recipe. Cooked a bit of it to taste. It wasn't good. I hope the rest of the recipes are better than this one!Update: In looking at a recipe for Lake Trout and Chive sausages (since I have an abundance of lake trout in the freezer after a fishing trip on Lake Michigan), I noticed the recipe instructs you to cook a small amount of rice in fish stock and let cool. The rest of the recipe never mentions what to do with this rice! Do you grind it in with the fish? Do you mix it in after you've ground the fish?It's because of these inaccuracies I've changed my review to 2 stars. Did you guys proof read this book? Maybe a mix up in this new revision? Not good.
Recently decided to try my hand at making sausage and after looking through several books on the subject purchased this one and I'm glad I did. The early sections are basic which is what I wanted and filled with some great tips that were superior to those that came come with the meat grinder. It's helpful to get tips born from experience and from someone that has a clear enjoyment of what they do. I haven't read the book from cover to cover but thumbing through it I'm looking forward to trying some of the recipes in the book. I'd definitely recommend this to any sausage maker.
Excellent book if you are interested in making your own sausage. Many different recipes .
Great book for the beginner
I'm not a vegetarian but thought that chapter was very good and will some of the first recipes that I will try.
My husband loved the recipes in this book.
Great recipes
Great recipes and methods shared by the masters. You will not regret buying this encyclopedia!
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