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HOME SAUSAGE MAKING is the classic in the field. Now completely revised and updated to comply with current USDA safety standards, this new edition features 150 recipes. Included in the lineup are 100 recipes for sausages (cased and uncased) and 50 recipes for cooking with sausage, all written for contemporary tastes and cooking styles. There are instructions for making sausages with beef and pork, fish and shellfish, chicken and turkey, and game meats. Ethnic favorites include German specialties such as Bratwurst, Mettwurst, and Vienna Sausage; Italian Cotechino and Luganega; Polish Fresh and Smoked Kielbasa; and Spanish-Style Chorizo, Potatis Korv (Swedish Potato Sausage), Kosher Salami, and Czech Yirtrnicky. On top of all the meat varieties, there is an entirely new section on vegetarian sausage options.
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Making sausage at home is simple and pain free. Once you've learned the basics, experimentation and sausage innovation are bound to take over. Then before you know it, you will be making gourmet sausages that are better than anything you can buy in the market, and at half the cost! Charles Reavis's Home Sausage Making introduces a world of banger possibilities--from traditional pork to salmon and poultry. However, you will need more than just the book. A meat grinder is recommended as is a sausage stuffer and sausage skins. Beyond that, ingredients are pretty basic. This is, after all, reaching right back to the peasant kitchen--and the mindset that there's a way to use everything from snout to tail except for the squeal. Start with Reavis, then reach beyond. --Schuyler IngleFrom the Back Cover:
Healthy Homemade Sausage Sizzling in Your Kitchen!
There is no mistaking that mouthwatering aroma, rich with herbs and spices.
This NEW Revised Edition of Home Sausage Making is a combination how-to manual and cookbook. This edition includes NEW poultry and fish chapters. All recipes have been rewritten to reflect lower fat and salt content. Learn dozens of ways of combining fresh, healthy homemade sausage with other ingredients to prepare hors d'oeuvres, crepes, sandwiches, pasta dishes, and many other dinner treats.
Learn the secrets to the world's finest sausage.
-- Complete how-to instructions using equipment already in your kitchen
-- Make over 32 types of sausage, fresh and cured
-- Health facts about sausage
-- Poultry sausage -- NEW chapter
-- Fish sausage -- NEW chapter
-- Over 175 recipes
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Book Description Storey Communications Inc. PAPERBACK. Condition: New. 0882662465 New book. Seller Inventory # V1-309
Book Description Storey Communications Inc, 1981. Paperback. Condition: New. book. Seller Inventory # M0882662465
Book Description Storey Communications Inc, 1981. Paperback. Condition: New. Never used!. Seller Inventory # P110882662465
Book Description Storey Communications Inc, 1981. Paperback. Condition: New. Seller Inventory # DADAX0882662465