Synopses & Reviews
You dont have to be a kitchen connoisseur to make homemade sausage. As the saying goes, if you can make a hamburger, you can make a sausage. And now, with Sausage!—the exciting new reference for all things sausage—creating any dish from corndogs to cheesedogs, flying tandoori to cider chicken sausages, is easy for any chef with a mixer and an appetite.Just remember the two basic rules: keep your ingredients clean, and keep them cold. Thats it—youve already mastered half of it! The rest is simple: Mince the meat, fill it in the casing, and youre ready to roll. Fry. Cook. Braise. Smoke. Eat! Internationally inspired recipes include:
- German Wurstfest
- Oh Deer!
- Moose on the Loose
- American Breakfast
- Bacon over the Top
- Chili All In
- And thats just a little taste!
Featuring over forty unique recipes for all kinds of meats, fish, and vegetarian options, as well as side dishes, breads, sauces, dips, and more, Sausage!
is the must-have cookbook for crafting easy, fun, and mouthwatering sausage dishes. Enjoy!
The guide to flavorful sausage made from scratch.
When you get right down to it, taking the intestine of an animal and stuffing it with the ground meat of that animal doesnandrsquo;t really seem all that intuitive an approach to food preparation. But, as Gary Allen shows in this rich and engaging history, people worldwide have been making sausage for thousands of years. A veritable alphabet of sausages, from the Cajun andouille
andmdash;and its less spicy forerunner, a French saucisson
of the same nameandndash;andndash;and Mexican chorizo
all the way to the Italian zampone
, Allen tells a story of relentless creativity and invention, as different cultures found countless delectable ways to transform these otherwise unappealing pieces of meat. Allen peppers his account with examples from all over the world, as well as antique posters and advertisements, artworks and cartoons; together, they build a picture of a food that has been belovedandmdash;even as itandrsquo;s scoffed atandmdash;throughout human history, and remains a spicy favorite today.
About the Author
Johan Åkerberg’s cooking philosophies are “make it easy” and “good taste, no bones.” He is a professional chef, trained in Grythyttan, Sweden, and has been cooking around the world ever since. Today, he writes cookbooks and runs his own consulting firm, specializing in cooking design, education, and development for the food industry. He lives in Stockholm, Sweden.Jesper Lindberg is a former cookbook editor and copywriter, but nowadays he spends his time in the kitchen and on the road with his banjo. Aside from creating delicious sausage recipes, he plays country, bluegrass, rock, and popular music with Sweden’s top artists. He lives in Stockholm, Sweden.Pepe Nilsson is a food photographer. His work has won recognition at the Gourmand World Cookbook Awards.