Home Sausage Making:
How-to Techniques for Making and Enjoying 100 Sausages at Home
by Susan Mahnke Peery & Charles G. Reavis
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. |
|
