HOME SAUSAGE MAKING: HOW-TO TECHNIQUES FOR MAKING & ENJOYING 125 SAUSAGES AT HOME, 3RD EDITION
Author: Susan Mahnke Peery & Charles G. Reavis
Publisher: WORKMAN PUBLISHING, Mar 2004
100 recipes for sausages & 50 recipes for cooking with sausage are written for contemporary tastes. Illus. thoughout; 7x9 inches, 288 pgs.
* Selection of Bookspan's Outdoorsman's Edge Book Club
* 118,000 copies in print
* Best Seller!
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.
ABOUT THE AUTHORS:
Susan Mahnke Peery, growing up in Sheboygan, Wisconsin, was a regular at Bratwurst Day. As the former food editor at Yankee magazine, she wrote 100 installments of the "Great New England Cooks" series. She is the newsletter editor for Digital Hearth; the author of The Wellesley Cookie Exchange Cookbook; and co-author, with her husband Gordon Peery, of Potluck Plain and Fancy. She lives in Nelson, New Hampshire.
Charles G. Reavis learned the art of sausage making from his Moravian grandfather.