Synopses & Reviews
Think Beyond the Link
You don’t have to be an expert cook or have a fancy kitchen to make sausage at home. If you simply think beyond the link, you’ll find a whole world of sausage possibilities. Patties, meatballs, fish balls, veg balls, meat loaf—these are all sausages without casings that are every bit as savory and satisfying as their linked cousins. And, since they do not require special equipment, they are a snap to make at home.
In Sausage, Victoria Wise shares more than 75 recipes for easy-to-make, no-casing-required pork, beef, lamb, poultry, seafood, and even vegetarian sausages, including innovative recipes that turn them into sophisticated meals. An inviting and wonderfully diverse collection from all around the globe, this compendium features European classics, American mainstays, Asian favorites, Middle Eastern inspirations, and sausages African in origin. You will find dishes for every meal and occasion, such as Rustic Cornmeal Pancakes Dappled with American Breakfast Sausage and Slicked with Maple Syrup; Lunch Pie, aka Quiche, with Toulouse Sausage and Spinach; Vietnamese-Style Beef Sausage and Vegetable Spring Rolls with Mint Dipping Sauce; and Merguez and Apple Tagine over Couscous with Harissa. For those who like their sausage in traditional links, Wise offers expert direction for stuffing sausage into casings.
Beautifully written and photographed, Sausage is the only book of its kind. Its array of inventive sausages and sausage-centric dishes are inspiration for both the new and the well-seasoned cook. Making sausage at home has never been so easy—nor the results so delicious.
"Clearly authored for those who prefer knowing how the sausage is made, Wise (American Charcuterie) writes with the gentility of a woman who owned and operated her own French-style charcuterie in Berkeley in the 1970s, and with the precision of an author of 12 previous books. Here she guides us through the making of a vast array of sausages that can either be shaped by hand or stuffed into casings. She also provides a variety of international recipes that incorporate the freshly made creations. Chapters are broken out by main ingredient, be it pork, beef, lamb, poultry, or seafood. There are even three vegetarian entries for the tofu, bulgur, and brown rice crowd. The classics are all accounted for, including a chorizo made with plenty of garlic for use in a black bean chili, and a basic lamb and rice sausage for stuffing grape leaves or bell peppers. Sweet Italian sausage, with fennel and thyme, is at the heart of a Pittsburgh-style sausage sandwich, while more exotic options include a Vietnamese-style beef meatball made with mint, cilantro, and Thai fish sauce. A gefilte fish recipe in a book with this title may strike some as culinarily sacrilegious, but Wise justifies the entry, simmers her ground white-fish dumplings in a broth of fish bones and heads, and explains that gefilte is actually the Yiddish word for 'stuffed.'" Publishers Weekly (Copyright Reed Business Information, Inc.)
About the Author
Victoria Wise, once a doctoral student in philosophy, cooked the first meal at the famed Chez Panisse Restaurant in Berkeley, California, in 1971. In 1973, she opened Pig-by-the-Tail, a charcuterie that helped define Berkeley’s Gourmet Ghetto as the epicenter of culinary innovation and redefine the notion of “deli” in America. Twelve years later, she sold Pig-by-the-Tail to pursue her other passions—writing, gardening, and developing fresh home cooking recipes for her books—while she raised her son. She has written for the Los Angeles Times Syndicate, Williams-Sonoma Taste, and Food & Wine and has published thirteen books on cooking and gardening. Her first book, American Charcuterie: Recipes from Pig-by-the-Tail, was nominated for the James Beard Cookbook of the Year award in 1986. Victoria resides in Oakland, California.
Table of Contents
"For lovers of succulent ground meat dishes, Victoria Wise has written a consciousness-raising cookbook that pooh-poohs the notion that sausage has to be encased — or even made of meat. In “Sausage: Recipes for Making and Cooking with Homemade Sausage,” a slim, practical, paperback cookbook from 10 Speed Press, she gives the home cook permission to go freestyle. Wise opens up a world of savory ground meat, fish and vegetable dishes that stand on their own or work as part of a bigger picture."
--San Francisco Examiner, 10/8/10
"Victoria’s recipes are inventive and well-spiced. Follow her lead and expand your mind and taste buds with Sausage."
--Super Chef blog, 5/12/10
"Decades before sausage became the fetishized plaything of meat-mad chefs in the Bay Area, Victoria Wise was at the forefront of the ground-meat movement. Her brand-new book, Sausage, shows why."
--TastingTable.com San Francisco edition, 4/26/10