Home Sausage Making: How-To Techniques for Making and Enjoying 100 Sausages at Home
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- ISBN13: 9781580174718
- Condition: New
- Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed
Product Description
HOME SAUSAGE MAKING is the classic in the meadow. 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 building 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. Amazon.com Review
Building sausage at home is simple and pain free. Once you’ve learned the basics, experimentation and sausage innovation are bound to take over. Then before you know it, you will be building gourmet sausages that are better than anything you can buy in the market, and at half the cost! Charles Reavis’s Home Sausage Building introduces a world of banger possibilities–from traditional pork to salmon and poultry. But, you will need more than just the book. A meat food processor is recommended as is a sausage stuffer and sausage skins. Beyond that, ingredients are pretty basic. This is, after all, reaching right back to the peasant kitchen–and the mindset that there’s a way to use everything from snout to tail except for the squeal. Start with Reavis, then reach beyond. –Schuyler Ingle
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Sorry I can not rate thiis products I gave as a requested Christmas gift Louise Jensen
Reader’s Rating: 4 / 5
This book has ancient information that is no longer recommended by food experts. SaltPeter is no longer a substance that should be used and it is included in some of the instructions in this book. There are VERY few actual sausage building recipes. Most of the recipes are for cooking WITH sausage as an ingredient. If I had bought this book from a local store — I would return it for a refund.
Reader’s Rating: 1 / 5
While using a meat food processor I nipped the end of a finger off to the first joint. I didn’t want to waste what I had ground up and remembered this book. I made an brilliant sausage that we had for breakfast the next day. No one even suspected and all ate with zest. A fantastic way to economize and keep green by helping friends contribute even after they have left us.
Reader’s Rating: 5 / 5
I don’t eat pork and so it is best that I make my own beef sausage, not turkey but THE BEEF. I did mix up some of the recipes using the beef and it was very excellent. This book is reasonably priced and delivered to me what I was looking for…
Reader’s Rating: 5 / 5
I reflect it is a fantastic book in instructing you on building sausage.
Reader’s Rating: 5 / 5