Techniques for Making
and Enjoying 100 Sausages at Home
Susan Mahnke Peery and
Charles G. Reavis
sausage at home is
easier than you might think. Peoples all around the world have been
sausage in all kinds of conditions with all kinds of meats for
It's a dandy means of preserving meat and it uses up the scraps --
from snout to tail except for the squeal" -- that might otherwise go to
Both an instructional
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
third and final section
of the book is dedicated to "Cooking with Sausage," providing recipes
serving suggestions for sausage dishes at almost any meal.
best advice for the
sausage maker comes from the French, who have a term for culinary
mise en place. This means you should have everything gathered together
and 'in its place' before you start a recipe," the authors explain.
making requires little
in the way of equipment: a meat grinder and a sausage stuffer. Most
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.
easy to understand,
and information, this is the best book to start with when learning how
to make sausage at home.
Natural Hog Casings