Home Sausage Making, 4th Edition
From Fresh and Cooked to Smoked, Dried, and Cured: 100 Specialty Recipes
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ISBN-13:
9781612128696
Veröffentl:
2017
Erscheinungsdatum:
22.08.2017
Seiten:
376
Autor:
Charles G Reavis
Gewicht:
1021 g
Format:
226x201x23 mm
Sprache:
Englisch
Beschreibung:
Stuffed with Deliciousness Discover the world of flavor possibilities when you make sausage at home – from spicy andouille, linguica, and chorizo to down-home bangers, kosher salami, and satisfyingly sweet maple breakfast sausage. Step-by-step directions teach you how to create fresh, smoked, and dry-cured sausage. Equipped with your new skills, you can then make links and patties that appeal to every palate, with 100 recipes for beef, poultry, pork, wild game, seafood, and even vegetarian sausages. 100 additional sausage-based recipes serve up diverse dishes for every meal of the day!
Preface to the 4th EditionPart One: The Basics Chapter 1: Sausage 101 Chapter 2: Essential TechniquesPart Two: The Sausages Chapter 3: Pork Sausages Chapter 4: Beef, Lamb, and Veal Sausages Chapter 5: Combination Sausages Chapter 6: Game Sausages Chapter 7: Poultry Sausages Chapter 8: Seafood Sausages Chapter 9: Vegetarian SausagesPart Three: Cooking with Sausage Chapter 10: Sausage for Breakfast or Brunch Chapter 11: Sausage Starters Chapter 12: Sausage for Lunch or Dinner Metric Equivalents and Conversions Spice Weights and Measures Resources Acknowledgments Index
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