Home Sausage Making, 4th Edition

From Fresh and Cooked to Smoked, Dried, and Cured: 100 Specialty Recipes

by Charles G. Reavis; Evelyn Battaglia

This title was previously available on NetGalley and is now archived.

Buy on Amazon Buy on BN.com Buy on Bookshop.org

*This page contains affiliate links, so we may earn a small commission when you make a purchase through links on our site at no additional cost to you.

Pub Date Aug 22 2017 | Archive Date Sep 19 2017

Storey Publishing | Storey Publishing, LLC

Cooking, Food & Wine

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.

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...