The Sausage Book

The Complete Guide to Making, Cooking & Eating Sausages

Author: Nick Sandler,Johnny Acton

Publisher: Kyle Cathie Limited

ISBN: 9781906868345

Category: Cooking

Page: 192

View: 1988

Cooking.
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The Sausage Book

The ultimate sausage resource for beginners and experts

Author: Paul Peacock

Publisher: Good Life Press

ISBN: 9781904871446

Category: Cooking

Page: 192

View: 998

Whether you simply want to rustle up a few pounds of sausages on your kitchen table for the freezer or plan to develop your own commercial range, ‘The Sausage Book’ provides complete step-by-step instructions, enabling you to go forth and make sausages with confidence as well as, hopefully, a few laughs along the way. Now in its 2nd edition and considerably extended from 152 to 192 pages.
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Bruce Aidells' Complete Sausage Book

Recipes from America's Premier Sausage Maker

Author: Bruce Aidells,Denis Kelly

Publisher: Ten Speed Press

ISBN: 0307809021

Category: Cooking

Page: 336

View: 9421

Fans of Aidells sausages know there's a whole world beyond kielbasa, and it starts with Bruce Aidells gourmet sausages. In BRUCE AIDELLS' COMPLETE SAUSAGE BOOK, the king of the links defines each type of sausage, explains its origin, teaches us how to make sausages, and treats us to his favorite recipes for cooking with them. Hundreds of related tips and essays on Aidells' never-ending quest for yet another great sausage round out the collection, which includes color photos of 16 of the most mouth-watering dishes. With the COMPLETE SAUSAGE BOOK in hand, you'll be ready to add this most versatile, hearty, and satisfying ingredient to your gourmet cooking repertoire. From the Trade Paperback edition.
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Great Sausage Recipes and Meat Curing

Author: Rytek Kutas

Publisher: The Sausage Maker Inc

ISBN: 0025668609

Category: Cooking

Page: 503

View: 5690

Explains how to smoke brine, and cure meats, demonstrates sausage making techniques, provides recipes, and tells how to start a sausage-making business
Posted in Cooking

Sausage

Recipes for Making and Cooking with Homemade Sausage

Author: Victoria Wise

Publisher: Ten Speed Press

ISBN: 1607741393

Category: Cooking

Page: 176

View: 4348

Think Beyond the Link You don’t have to be an expert cook or have a fancy kitchen to make sausage at home. If you simply think beyond the link, you’ll find a whole world of sausage possibilities. Patties, meatballs, fish balls, veg balls, meat loaf—these are all sausages without casings that are every bit as savory and satisfying as their linked cousins. And, since they do not require special equipment, they are a snap to make at home. In Sausage, Victoria Wise shares more than 75 recipes for easy-to-make, no-casing-required pork, beef, lamb, poultry, seafood, and even vegetarian sausages, including innovative recipes that turn them into sophisticated meals. An inviting and wonderfully diverse collection from all around the globe, this compendium features European classics, American mainstays, Asian favorites, Middle Eastern inspirations, and sausages African in origin. You will find dishes for every meal and occasion, such as Rustic Cornmeal Pancakes Dappled with American Breakfast Sausage and Slicked with Maple Syrup; Lunch Pie, aka Quiche, with Toulouse Sausage and Spinach; Vietnamese-Style Beef Sausage and Vegetable Spring Rolls with Mint Dipping Sauce; and Merguez and Apple Tagine over Couscous with Harissa. For those who like their sausage in traditional links, Wise offers expert direction for stuffing sausage into casings. Beautifully written and photographed, Sausage is the only book of its kind. Its array of inventive sausages and sausage-centric dishes are inspiration for both the new and the well-seasoned cook. Making sausage at home has never been so easy—nor the results so delicious. From the Trade Paperback edition.
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Sausage Making

The Definitive Guide with Recipes

Author: Ryan Farr

Publisher: Chronicle Books

ISBN: 1452101795

Category: Cooking

Page: 224

View: 4889

With the rise of the handcrafted food movement, food lovers are going crazy for the all-natural, uniquely flavored, handmade sausages they're finding in butcher cases everywhere. At San Francisco's 4505 Meats, butcher Ryan Farr takes the craft of sausage making to a whole new level with his fiery chorizo, maple-bacon breakfast links, smoky bratwurst, creamy boudin blanc, and best-ever all-natural hot dogs. Sausage Making is Farr's master course for all skill levels, featuring an overview of tools and ingredients, step-by-step sausage-making instructions, more than 175 full-color technique photos, and 50 recipes for his favorite classic and contemporary links. This comprehensive, all-in-one manual welcomes a new generation of meat lovers and DIY enthusiasts to one of the most satisfying and tasty culinary crafts.
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The Sausage-Making Cookbook

Complete instructions and recipes for making 230 kinds of sausage easily in your own kitchen

Author: Jerry Predika

Publisher: Rowman & Littlefield

ISBN: 0811767485

Category: Cooking

Page: 192

View: 6369

230 sausage-making recipes from around the world, including tips on equipment and techniques.
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Sausage Cookbook Bible

Author: Ellen Brown

Publisher: Simon and Schuster

ISBN: 1604333952

Category: Cooking

Page: 500

View: 4784

Sausage isn’t just for breakfast! It is a food that can be made with everything from the finest meats to a large assortment of vegetables and grains. It can be flavored to be both savory and sweet. Best of all, it is a food that is generally thought of as a “comfort food” – an ingredient that makes the dish that it’s in flavorful and satisfying. The Sausage Cookbook Bible explores sausage in all its forms and functions, and gives 500 mouth-watering recipes for serving it in everything from basic breakfast to gourmet dessert.
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Home Production of Quality Meats and Sausages

Author: N.A

Publisher: Bookmagic LLC

ISBN: 9780983697367

Category: Cooking

Page: 708

View: 9658

There has been a need for a comprehensive one-volume reference on the manufacture of meats and sausages at home. There are many cookbooks loaded with recipes which do not build any foundation for the serious hobbyist to follow. This leaves him with little understanding of the sausage making process and afraid to introduce his own ideas. There are professional books that are written for meat plant managers or graduate students, unfortunately, these works are written in such difficult technical terms, that most of them are beyond the comprehension of an average person. Home Production of Quality Meats and Sausages bridges the gap that exists between highly technical textbooks and the requirements of the typical hobbyist. In order to simplify this gap to the absolute minimum, technical terms were substituted with their equivalent but simpler terms and many photographs, drawings and tables were included. The book covers topics such as curing and making brines, smoking meats and sausages, U.S. Standards, making fresh, smoked, emulsified, fermented and air dried products, making special sausages such as head cheeses, blood and liver sausages, low salt, low fat and Kosher products, hams, bacon, butts and loins, poultry, fish and game, creating your own recipes and much more... To get the reader started 172 recipes are provided which were chosen for their originality and historical value. They carry an enormous value as a study material and as a valuable resource on making meat products and sausages. Although recipes play an important role in these products, it is the process that ultimately decides the sausage quality. It is perfectly clear that the authors don't want the reader to copy the recipes only: "We want him to understand the sausage making process and we want him to create his own recipes. We want him to be the sausage maker."
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Never Mind the Sizzle...Where's the Sausage?

Branding based on substance not spin

Author: David Taylor

Publisher: John Wiley & Sons

ISBN: 9781907293948

Category: Business & Economics

Page: 162

View: 2113

Are you looking for a branding book that's a bit different? You've found it. Never Mind the Sizzle... is an irreverent story packed full of practical tips, tricks and tools that reveal how to cut through the bull and buzzwords of branding, get deep insight into your customers, create a big brand idea, get your boss on board, win the consumer's heart and mind and stand out from the crowd. Join the blog at wheresthesausage.com !
Posted in Business & Economics

The Sausage Tree

Author: Rosalie Medcraft,Valda Gee

Publisher: Univ. of Queensland Press

ISBN: 0702250260

Category: Architecture

Page: 103

View: 4588

"The Sausage Tree" celebrates the favorite childhood game of the authors Rosalie Medcraft and Valda Gee. This award-winning memoir tells of the sisters' childhood spent during the Depression in smalltown Tasmania. For the family of nine, thrift was a virtue and home-grown food and hand-made clothing a necessity. In later years, they learned of their Aboriginal heritage as descendants of Manalargenna, leader of the Trawlwoolway people of Cape Portland in north-east Tasmania.
Posted in Architecture

Home Sausage Making

How-to Techniques for Making and Enjoying 100 Sausages at Home

Author: Susan Mahnke Peery,Charles Reavis

Publisher: Storey Publishing

ISBN: 158017471X

Category: Cooking

Page: 283

View: 4610

Learn how to make savory Spanish chorizo, garlicky Polish kielbasa, Sweden's unique potato sausage, bratwurst and more. This new edition of the classic sausage-making guide even includes a section on vegetarian sausage.
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Making Healthy Sausages

Author: Stanley Marianski,Adam Marianski

Publisher: Bookmagic LLC

ISBN: 0983697302

Category: Cooking

Page: 330

View: 7008

"Making Healthy Sausages" reinvents traditional sausage making by introducing a completely new way of thinking. The sausage is not spiced hamburger meat anymore, but rather a "package" which contains meat plus other ingredients. All those ingredients acting together create a nutritional and healthy product. The purpose of the book is to educate the reader how to use new additives that the food industry has embraced for so long. How to apply less salt and fat and produce a sausage that will be flavorsome, healthy and safe to eat. After reading this book you should be able to create your own recipes or modify any existing recipe to make a healthier sausage without compromising the flavor. The collection of 80 recipes provides a valuable reference on the structure of reduced fat products. The book teaches the basics of sausage making and includes all advice and tips that will make the reader a proficient and knowledgeable sausage maker. You will be able to control the amount of calories the sausage contains and decide what ingredients will go inside. After studying the book you will be the modern sausage maker.
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The Complete Guide to Sausage Making

Mastering the Art of Homemade Bratwurst, Bologna, Pepperoni, Salami, and More

Author: Monte Burch

Publisher: Skyhorse Publishing Inc.

ISBN: 1616081287

Category: Cooking

Page: 226

View: 7162

The complete guide on how to make and enjoy homemade sausages.
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Home Sausage Making, 4th Edition

From Fresh and Cooked to Smoked, Dried, and Cured: 100 Specialty Recipes

Author: Charles G. Reavis,Evelyn Battaglia

Publisher: Storey Publishing

ISBN: 1612128696

Category: Cooking

Page: 376

View: 6453

This completely revised and updated edition of the best-selling classic features detailed sausage-making instructions for a range of techniques and 100 recipes for pork, beef, lamb, veal, wild game, poultry, seafood, and vegetarian sausages -- plus 100 recipes for cooking with sausage.
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Sausage

A Global History

Author: Gary Allen

Publisher: Reaktion Books

ISBN: 1780235550

Category: Cooking

Page: 160

View: 3565

When you get right down to it, taking the intestine of an animal and stuffing it with the ground meat of that animal doesn’t really seem all that intuitive an approach to food preparation. But, as Gary Allen shows in this rich and engaging history, people worldwide have been making sausage for thousands of years. A veritable alphabet of sausages, from the Cajun andouille—and its less spicy forerunner, a French saucisson of the same name––and Mexican chorizo all the way to the Italian zampone, Allen tells a story of relentless creativity and invention, as different cultures found countless delectable ways to transform these otherwise unappealing pieces of meat. Allen peppers his account with examples from all over the world, as well as antique posters and advertisements, artworks and cartoons; together, they build a picture of a food that has been beloved—even as it’s scoffed at—throughout human history, and remains a spicy favorite today.
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The Jungle

Author: Upton Sinclair

Publisher: N.A

ISBN: N.A

Category: Chicago (Ill.)

Page: 413

View: 6614

Posted in Chicago (Ill.)

The Wurst of Lucky Peach

A Treasury of Encased Meat

Author: Chris Ying,the editors of Lucky Peach

Publisher: Clarkson Potter

ISBN: 0804187789

Category: Cooking

Page: 240

View: 9058

The best in wurst from around the world, with enough sausage-themed stories and pictures stuffed between these two covers to turn anyone into a forcemeat aficionado. Lucky Peach presents a cookbook as a scrapbook, stuffed with curious local specialties, like cevapi, a caseless sausage that’s traveled all the way from the Balkans to underneath the M tracks in Ridgewood, Queens; a look into the great sausage trails of the world, from Bavaria to Texas Hill Country and beyond; and the ins and outs of making your own sausages, including fresh chorizo. From the Hardcover edition.
Posted in Cooking