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e-Book Home Sausage Making: How-To Techniques for Making and Enjoying 100 Sausages at Home epub download

e-Book Home Sausage Making: How-To Techniques for Making and Enjoying 100 Sausages at Home epub download

Author: Susan Mahnke Peery,Charles G. Reavis
ISBN: 158017471X
Pages: 283 pages
Publisher: Storey Publishing LLC; Revised, Updated edition (December 7, 2003)
Language: English
Category: Cooking by Ingredient
Size ePUB: 1146 kb
Size Fb2: 1681 kb
Size DJVU: 1853 kb
Rating: 4.7
Votes: 562
Format: lrf docx rtf mobi
Subcategory: Cookbooks

e-Book Home Sausage Making: How-To Techniques for Making and Enjoying 100 Sausages at Home epub download

by Susan Mahnke Peery,Charles G. Reavis



Home Sausage Making book. Goodreads helps you keep track of books you want to read

Home Sausage Making book. Goodreads helps you keep track of books you want to read. Start by marking Home Sausage Making: How-To Techniques for Making and Enjoying 100 Sausages at Home as Want to Read: Want to Read savin. ant to Read.

14 HOW TO START A CONVERSATION AND MAKE FRIENDS quickly. The techniques are demonstrated in real. of analysts, as individuals and teams; and how to communicate with its customers Do the Work by Steven Pressfield. Homemade sausage : recipes and techniques to grind, stuff, and twist artisanal sausage at home. 87 MB·741 Downloads·New! Overview: The secret's out! Get cooking the very best homemade sausage with techniques from. The Complete Book of Butchering, Smoking, Curing, and Sausage Making: How to Harvest Your Livestock. 57 Pages·2014·248 KB·68,947 Downloads·New!

How-To Techniques for Making and Enjoying 125 Sausages at Home.

book by Charles G. Reavis. Home Sausage Making : How-To Techniques for Making and Enjoying 125 Sausages at Home. by Susan Mahnke Peery and Charles G.

I was so pleased with Home Sausage Making. I love the way the author breaks the process down in easy steps, includes percentage of fat in pre-ground meats, tells you why you need to chill meat in the freezer prior to grinding, the different types of curing sausages, the background and description of various types of sausage, a little History, background on people in the field and lots and lots.

HOME SAUSAGE MAKING is the classic in the field. He has authored the Storey book, Home Sausage Making

HOME SAUSAGE MAKING is the classic in the field. 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. He has authored the Storey book, Home Sausage Making. When he is not sharing his sausage making talents or creating new recipes, Charles is an English instructor in Endwell, New York. Библиографические данные.

So why not try your hand at making your own sausages?Home Sausage Making, with 95,000 copies in print, is the classic in the field.

Sausage-making at home is easy with a stand mixer fitted with a sausage stuffer and meat grinder. Experiment with seasonings to find the mixture that you like.

Authors: Susan Mahnke Peery - Charles G. Merchant Details: AbeBooks is an online marketplace for books. ISBN 13: 9781580174718.

Sausage as the ingredient of the year in 2000! Who would have thought that Bon Appetit would make such a choice? But sausage it was. Maybe it was an increased interest in Mexican and other ethnic home-cooking; or the addition of new flavors such as apple, pesto, sun-dried tomato, and jalapeno pepper; or the development of leaner, healthier versions of old favorites (low-fat, turkey, hot Italian sausages anyone?). Whatever the reasons, sausage is hot and sales are growing. The National Hot Dog & Sausage Council expects sales to grow to $11.7 billion by 2008. So why not try your hand at making your own sausages?Home Sausage Making, with 95,000 copies in print, is the classic in the field. Now repackaged in a smaller, friendlier trim size for a new generation of sausage lovers, and 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.'
Maveri
I was so pleased with Home Sausage Making. Without being overly technique, the author shares his enthusiasm and love of making sausage at home. I love the way the author breaks the process down in easy steps, includes percentage of fat in pre-ground meats, tells you why you need to chill meat in the freezer prior to grinding, the different types of curing sausages, the background and description of various types of sausage, a little History, background on people in the field and lots and lots of recipes. Even how to sew a muslin casing, dry cure, cook, how long to freeze, temperatures to store sausages. Just a great HOW TO book I'd highly recommend sort of "everything you want to know to begin making your own sausage and why" including a section on nitrates. Just a very thorough book. I've been cooking for more than 40 years, love cookbooks and am considered an advanced cook but whenever I am branching out into a new culinary field I really like to know the whys and wherefores so that once I've more or less mastered the basics I can easily expand into my own creations. This book is perfect for doing that.
Burilar
This is one of my go-to books for sausage recipes. My favorite is Bruce Aidells's Complete Sausage Book, but this book is a close second.

The instructions are good for beginners and the recipes are good for all skill levels.

My favorite recipe in this book is the Garlic Sausage. I love garlic, so I bump up the quantities of fresh garlic. I also increase the fresh ginger a little bit (don't tell my wife--she hates ginger). The results are phenomenal.

So here's the dirty secret about sausage cookbooks: There are really only about ten or so recipes that the average DIY sausage maker wants to cook. That won't sell a book though. So they have to fill the pages with goofy recipes you'll never try (like Duck Sausage!). I ignore those recipes when I judge the book, because I know they have to fill the pages and maybe there's some guy out there who really wants to make duck sausage. I think there's a rabbit recipe too, so if Bugs and Daffy ever settle things once & for all, the winner will know what to do with the loser's corpse to hide the evidence.

My only real gripe about this book is that the recipes are organized by meat type instead of by recipe type. I think the recipes should be organized regionally (German, Italian, Mediterranean, Asian, etc.) or by type (breakfast, etc.). I have to skip through the book to find the one I'm looking for, because I know the varieties better than I know the meat contents. ("Is Bockwurst pork, veal, chicken, or mixed?").

I've noticed complaints from some of the other reviewers about the bland spices. I guess that's sort of true, but I assume that from most cookbooks and I usually bump up the seasonings per my own taste preferences.
Kemath
OMG this book has made my day. We are posted to a "Halal" nation, where it is possible to buy pork but impossible to find really good sausages. So with this book I started making my own with my KitchenAid & wow!!! Haven't found a recipe we didn't like yet & not just for pork either. The instructions are easy to follow & ingredients are not difficult to find...believe me coz I don't have Safeway down the street & I can make the sausages in this book.
Cyregaehus
I got this book along with some other supplies (see my other reviews if you're curious). The recipes in the book and the sausage supplies, sources and history are all good and typical of a book of this type. However, I have a few gripes, none of which would have prevented me from buying this book, but you can take them under consideration:

1) I felt a lot of the spices were under-done. I found the maple breakfast link recipe in the book was widely circulated on the web. However, after making it according to the recipe, you can barely taste the maple. I was expecting something closer to the gusto of some commercial maple-flavored links. Some recipes seemed to adequately demonstrate the desired flavors, but others are disappointing unless you slightly over-spice.

2) I really disliked that the recipes weren't created in a "per pound" method. In a family of sausage types, one recipe might get you 5 pounds of sausage and the one on the next page gets you 7 1/2. And then there's the issue with finding the right amount of meat when you're at the store.

3) I wish more time were devoted to working with natural casings. I found (and still find) them difficult and cumbersome to work with, yet others seem to find them plenty handy to work with.
Iarim
I love the recipes in this book since they are much more flavorful than in other books. I would say this is best used as a recipe book. For the technical side of sausage making I suggest getting other books such as Home Production of Quality Meats and Sausages ...
by Stanley Marianski. I don't particularly like the recipes in the book by Stanley Marianski but the technical information is fantastic.