Download Ebook Home Sausage Making: How-To Techniques for Making and Enjoying 100 Sausages at Home

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Home Sausage Making: How-To Techniques for Making and Enjoying 100 Sausages at Home

Download Ebook Home Sausage Making: How-To Techniques for Making and Enjoying 100 Sausages at Home

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Review

"Reavis shows readers in step-by-step illustrated fashion how to make a variety of classic sausages…a complete guide to sausage preservation along with care and storage advice for the individual varieties included." -Booklist   "The instructions for making the most of the sausage variations are surprisingly simple."  -Publisher's Weekly

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From the Back Cover

Even if you live in a small city apartment, you can easily make delicious, healthy, one-of-a-kind sausages that are better than anything you'll find at the supermarket or even the farmer's market. Two veteran sausage makers show you how. You'll learn to make savory Spanish Chorizo, garlicky Polish Kielbasa, Sweden's unique Potato Sausage, bratwurst (the sausage that made Wisconsin famous), and more. This new edition of the classic sausage-making guide even includes a section on vegetarian sausage! Home Sausage Making is your "link" to a glorious culinary tradition.

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Product details

Paperback: 283 pages

Publisher: Storey Publishing LLC; Revised, Updated edition (December 7, 2003)

Language: English

ISBN-10: 158017471X

ISBN-13: 978-1580174718

Product Dimensions:

7 x 0.7 x 9 inches

Shipping Weight: 1.2 pounds (View shipping rates and policies)

Average Customer Review:

4.6 out of 5 stars

297 customer reviews

Amazon Best Sellers Rank:

#147,779 in Books (See Top 100 in Books)

I was so pleased with Home Sausage Making. Without being overly technique, the author shares his enthusiasm and love of making sausage at home. I love the way the author breaks the process down in easy steps, includes percentage of fat in pre-ground meats, tells you why you need to chill meat in the freezer prior to grinding, the different types of curing sausages, the background and description of various types of sausage, a little History, background on people in the field and lots and lots of recipes. Even how to sew a muslin casing, dry cure, cook, how long to freeze, temperatures to store sausages. Just a great HOW TO book I'd highly recommend sort of "everything you want to know to begin making your own sausage and why" including a section on nitrates. Just a very thorough book. I've been cooking for more than 40 years, love cookbooks and am considered an advanced cook but whenever I am branching out into a new culinary field I really like to know the whys and wherefores so that once I've more or less mastered the basics I can easily expand into my own creations. This book is perfect for doing that.

This is one of my go-to books for sausage recipes. My favorite is Bruce Aidells's Complete Sausage Book, but this book is a close second.The instructions are good for beginners and the recipes are good for all skill levels.My favorite recipe in this book is the Garlic Sausage. I love garlic, so I bump up the quantities of fresh garlic. I also increase the fresh ginger a little bit (don't tell my wife--she hates ginger). The results are phenomenal.So here's the dirty secret about sausage cookbooks: There are really only about ten or so recipes that the average DIY sausage maker wants to cook. That won't sell a book though. So they have to fill the pages with goofy recipes you'll never try (like Duck Sausage!). I ignore those recipes when I judge the book, because I know they have to fill the pages and maybe there's some guy out there who really wants to make duck sausage. I think there's a rabbit recipe too, so if Bugs and Daffy ever settle things once & for all, the winner will know what to do with the loser's corpse to hide the evidence.My only real gripe about this book is that the recipes are organized by meat type instead of by recipe type. I think the recipes should be organized regionally (German, Italian, Mediterranean, Asian, etc.) or by type (breakfast, etc.). I have to skip through the book to find the one I'm looking for, because I know the varieties better than I know the meat contents. ("Is Bockwurst pork, veal, chicken, or mixed?").I've noticed complaints from some of the other reviewers about the bland spices. I guess that's sort of true, but I assume that from most cookbooks and I usually bump up the seasonings per my own taste preferences.

OMG this book has made my day. We are posted to a "Halal" nation, where it is possible to buy pork but impossible to find really good sausages. So with this book I started making my own with my KitchenAid & wow!!! Haven't found a recipe we didn't like yet & not just for pork either. The instructions are easy to follow & ingredients are not difficult to find...believe me coz I don't have Safeway down the street & I can make the sausages in this book.

I got this book along with some other supplies (see my other reviews if you're curious). The recipes in the book and the sausage supplies, sources and history are all good and typical of a book of this type. However, I have a few gripes, none of which would have prevented me from buying this book, but you can take them under consideration:1) I felt a lot of the spices were under-done. I found the maple breakfast link recipe in the book was widely circulated on the web. However, after making it according to the recipe, you can barely taste the maple. I was expecting something closer to the gusto of some commercial maple-flavored links. Some recipes seemed to adequately demonstrate the desired flavors, but others are disappointing unless you slightly over-spice.2) I really disliked that the recipes weren't created in a "per pound" method. In a family of sausage types, one recipe might get you 5 pounds of sausage and the one on the next page gets you 7 1/2. And then there's the issue with finding the right amount of meat when you're at the store.3) I wish more time were devoted to working with natural casings. I found (and still find) them difficult and cumbersome to work with, yet others seem to find them plenty handy to work with.

I love the recipes in this book since they are much more flavorful than in other books. I would say this is best used as a recipe book. For the technical side of sausage making I suggest getting other books such as Home Production of Quality Meats and Sausages ...by Stanley Marianski. I don't particularly like the recipes in the book by Stanley Marianski but the technical information is fantastic.

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Home Sausage Making: How-To Techniques for Making and Enjoying 100 Sausages at Home PDF

Home Sausage Making: How-To Techniques for Making and Enjoying 100 Sausages at Home PDF