Home Sausage Making with over 95,000 copies in print, is the classic in the field. Now repackaged in a smaller, friendlier size for a new generation of sausage lovers, and completely revised and updated to comply with current 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.
"Reavis shows readers in step-by-step illustrated fashion how to make a variety of classic sausages a complete guide to sausage preservation along with care and storage advice for the individual varieties included." -"Booklist """ "The instructions for making the most of the sausage variations are surprisingly simple."" -Publisher's Weekly ""
|The Story of Sausage||p. 2|
|Equipment and Ingredients||p. 8|
|Making and Cooking Sausages: The Essential Techniques||p. 25|
|Pork Sausages||p. 52|
|Beef, Lamb, and Veal Sausages||p. 89|
|Combination Sausages||p. 112|
|Game Sausages||p. 145|
|Poultry Sausages||p. 167|
|Seafood Sausages||p. 186|
|Vegetarian Sausages||p. 201|
|Cooking with Sausage|
|Sausage for Breakfast or Brunch||p. 214|
|Sausage Starters||p. 223|
|Sausage for Lunch or Dinner||p. 235|
|Metric Equivalents and Conversion||p. 270|
|Table of Contents provided by Syndetics. All Rights Reserved.|
Number Of Pages: 224
Published: January 2003
Publisher: Storey Books
Country of Publication: US
Dimensions (cm): 23.0 x 18.0 x 2.2
Weight (kg): 0.56
Edition Number: 3