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Original Essays | April 29, 2013
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Home Sausage Making 3RD Editionby Susan Mahnke Peery
Synopses & ReviewsPublisher 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 AuthorGrowing 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 ContentsChapter 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 What Our Readers Are SayingBe the first to add a comment for a chance to win!Product Details
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