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Home Sausage Making


Home Sausage Making
How-To Techniques for Making and Enjoying 100 Sausages at Home
by Susan Mahnke Peery and Charles G. Reavis 
Storey Books, 2003

Making sausage at home is easier than you might think. Peoples all around the world have been making sausage in all kinds of conditions with all kinds of meats for centuries. It's a dandy means of preserving meat and it uses up the scraps -- "everything from snout to tail except for the squeal" -- that might otherwise go to waste.

Home Sausage Making

Both an instructional guide and a cookbook, this text covers the techniques and equipment required for making sausages and then delves into specific recipes for sausages make from pork, beef, lamb, venison, poultry, seafood and a combination of meats. There's even a selection of vegetarian recipes

The third and final section of the book is dedicated to "Cooking with Sausage," providing recipes and serving suggestions for sausage dishes at almost any meal.




"Our best advice for the sausage maker comes from the French, who have a term for culinary preparedness: mise en place. This means you should have everything gathered together and 'in its place' before you start a recipe," the authors explain.

Sausage making requires little in the way of equipment: a meat grinder and a sausage stuffer. Most everything else can already be found in most kitchens. And as for the ingredients, much depends on the recipe selected and personal preferences in meats, spices, herbs and seasonings. Again, most of these are probably already in your kitchen.

Detailed, easy to understand, and information, this is the best book to start with when learning how to make sausage at home.




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