Home Sausage Making: How-To Techniques for Making and Enjoying 100 Sausages at Home Author: Susan Mahnke Peery | Language: English | ISBN:
B004AHM5QQ | Format: EPUB
Home Sausage Making: How-To Techniques for Making and Enjoying 100 Sausages at Home Description
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.
- File Size: 1568 KB
- Print Length: 283 pages
- Publisher: Storey Publishing, LLC; 3 edition (October 15, 2002)
- Sold by: Amazon Digital Services, Inc.
- Language: English
- ASIN: B004AHM5QQ
- Text-to-Speech: Enabled
X-Ray:
- Lending: Enabled
- Amazon Best Sellers Rank: #137,456 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
- #46
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Cooking by Ingredient > Meat, Poultry & Seafood > Meats - #74
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Reference - #77
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Canning & Preserving
- #46
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Cooking by Ingredient > Meat, Poultry & Seafood > Meats - #74
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Reference - #77
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Canning & Preserving
`Home Sausage Making' by Susan Mahnke Peery and Charles G. Reavis is a great small book in its third edition since it was originally published in 1981 by the very small publishing house, Storey, which specializes in culinary titles. Reading this book shows up the dangers to a reviewer in reviewing the very first book one encounters on a specialized subject such as home sausage making. Just three days ago, I reviewed `Bruce Aidells' Complete Sausage Book' by meat and sausage experts Aidells and Denis Kelly, published by cookbook behemoth, 10 Speed Press. Naturally, with Aidells' reputation and my liking the previous two books this pair have done, I gave the book a very complementary review.
Now, I read another book on exactly the same subject and I find an even better book that addresses all of the criticisms I had of the Aidells and Kelly book. Specifically, it makes liberal use of illustrations of both equipment and technique, with the added bonus of being very specific about health hazards and the means for avoiding them, by being clear about cooking, aging, and smoking temperatures. Thankfully, there is enough difference between the two books and they are both inexpensive enough to make it worth your while to own both. If you really need to limit yourself to one, the Aidells / Kelly book is better for the armchair sausage buff, who is more interested in things to do with sausage and with the scoop on what is in the sausage he buys at the deli, megamart, or specialty meat store. Peery / Reavis is better for people who are really interested in actually making sausage, based on the much better illustration of sausage making equipment and technique, and fewer recipes, compared to Aidells / Kelly on what to make with sausage.
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