Home Sausage Making, 4th Edition
From Fresh and Cooked to Smoked, Dried, and Cured: 100 Specialty Recipes
by Charles G. Reavis; Evelyn Battaglia
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Pub Date Aug 22 2017 | Archive Date Sep 19 2017
Storey Publishing | Storey Publishing, LLC
Description
Home Sausage Making is the most comprehensive go-to reference on the subject — and the re-designed fourth edition is better than ever, with 60 percent new and updated recipes, the most current guidelines for popular charcuterie techniques such as dry curing and smoking, and more. Step-by-step photos make the process accessible for cooks of all levels, and 100 recipes range from breakfast sausage to global favorites like mortadella, liverwurst, chorizo, salami, kielbasa, and bratwurst. Recipes for using wild game, chicken, seafood, and vegetables ensure there’s something for every taste. An additional 100 recipes highlight creative ways to cook with sausage.
Available Editions
| EDITION | Other Format |
| ISBN | 9781612128696 |
| PRICE | $24.99 (USD) |
| PAGES | 376 |
Featured Reviews
Reviewer 373627
I was looking for a good home sausage making reference cookbook and found it. The types of meats, poultry, fish, etc. that make good sausages are explained and so is the equipment needed to make sausage. The book if full of tips and recipes that are shared from sausage makers from all over, as well as many sausage recipes with pictures.
Robin leslie C, Reviewer
My family loves sausage. The use of sausage whether on pizza, with breakfast, or an evening meal, sausage is a popular item in many diets today. This book will guide you on a new adventure of making your own sausage and the recipes share the use of various ingredient combinations is great too.
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