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2 Burnside Cooking and Food- Sausages and Smoking
1 Home & Garden Cooking and Food- Sausages and Smoking
16 Local Warehouse Cooking and Food- Meats
17 Remote Warehouse Cooking and Food- Meats

Home Sausage Making 3RD Edition

by

Home Sausage Making 3RD Edition Cover

 

Synopses & Reviews

Publisher Comments:

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

Synopsis:

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.

About the Author

Growing up in Sheboygan, Wisconsin, Susan Mahnke Peery was a regular at Bratwurst Day. As the former food editor at Yankee magazine, she wrote 100 installments of the "Great New England Cooks" series. She is the newsletter editor for Digital Hearth; the author of The Wellesley Cookie Exchange Cookbook; and co-author, with her husband Gordon Peery, of Potluck Plain and Fancy. She lives in Nelson, New Hampshire.
Charles Reavis is a skilled chef and writer for many national magazines. He has authored the Storey book, Home Sausage Making. When he is not sharing his sausage making talents or creating new recipes, Charles is an English instructor in Endwell, New York.

Table of Contents

Chapter 1 The Many Sausages

Chapter 2 Equipment and Ingredients

Chapter 3 Sausage and Your Health

Chapter 4 Making Your First Batch

Chapter 5 Fresh Sausage Recipes

Chapter 6 Preserving Sausage

Chapter 7 Making Cured Sausages

Chapter 8 Poultry Sausages

Chapter 9 Fish Sausages

Chapter 10 Sausages From Game Meats

Chapter 11 Putting It All Together

Appendix 1 Suppliers

Appendix 2 Bibliography

IndeX

Product Details

ISBN:
9781580174718
Author:
Peery, Susan Mahnke
Author:
Reavis, Charles G.
Publisher:
Storey Books
Location:
North Adams, MA
Subject:
Reference
Subject:
Cookery
Subject:
Meat
Subject:
Sausages
Subject:
Cookery (Sausages)
Subject:
Specific Ingredients - Meat
Subject:
Cooking - Reference
Subject:
General House & Home
Subject:
Cooking and Food-Meats
Subject:
COOKING / Methods/Canning & Preserving
Copyright:
Edition Number:
3
Edition Description:
Trade Paperback
Series Volume:
11
Publication Date:
20030131
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Illustrations:
7 x 9
Pages:
288
Dimensions:
9 x 7 x 0.69 in 1.19 lb

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Related Subjects

Arts and Entertainment » Humor » General
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Cooking and Food » By Ingredient » Meats » General
Cooking and Food » By Ingredient » Meats » Sausages and Smoking
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Sports and Outdoors » Sports and Fitness » Water Sports » General

Home Sausage Making 3RD Edition New Trade Paper
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$16.95 In Stock
Product details 288 pages Storey Books - English 9781580174718 Reviews:
"Synopsis" by ,
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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