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2 Burnside Cooking and Food- Sausages and Smoking

Home Sausage Making: Healthy Low-Salt, Low-Fat Recipes

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Home Sausage Making: Healthy Low-Salt, Low-Fat Recipes 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.

Synopsis:

A combination how-to manual for 32 types of fresh or cured sausage and cookbook with 175 recipes.

About the Author

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:
9780882664774
Subtitle:
Healthy Low-Salt, Low-Fat Recipes
Translator:
Oxley, Constance
Author:
Reavis, Charles G.
Author:
Peery, Susan Mahnke
Author:
Oxley, Constance
Publisher:
Storey Publishing, LLC
Location:
Pownal, VT :
Subject:
Cookery
Subject:
Meat
Subject:
Cookery (pork)
Subject:
Sausages
Subject:
Cookery (Sausages)
Subject:
Specific Ingredients - Meat
Subject:
COOKING / Methods/Canning & Preserving
Edition Number:
Rev. ed.
Edition Description:
Trade Paperback
Series Volume:
v. 39
Publication Date:
19870109
Binding:
Paperback
Grade Level:
General/trade
Language:
English
Illustrations:
7 x 9
Pages:
176
Dimensions:
9 x 7 x 0.75 in 1.19 lb

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Related Subjects

Cooking and Food » By Ingredient » Meats » Sausages and Smoking

Home Sausage Making: Healthy Low-Salt, Low-Fat Recipes Used Trade Paper
0 stars - 0 reviews
$6.95 In Stock
Product details 176 pages Storey Books - English 9780882664774 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.
"Synopsis" by , A combination how-to manual for 32 types of fresh or cured sausage and cookbook with 175 recipes.

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