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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!
List of contents
Preface to the 4th Edition
Part One: The Basics
Chapter 1: Sausage 101
Chapter 2: Essential Techniques
Part 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 Sausages
Part 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
About the author
Evelyn Battaglia, former executive editor of cookbooks and special interest publications at Martha Stewart Omnimedia and deputy editor of Everyday Food, and Mary Reilly, executive chef at Westfield State College and publisher of Edible Pioneer Valley, are the visionaries behind the completely revised 4th edition of Home Sausage Making. The original edition, authored by Charles G. Reavis, was published in 1981.
Summary
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.
Additional text
“[Author Evelyn] Battaglia [has] retained the meat bible’s basics – breakfast patties, kielbasa, salami – and added dozens of sexier options, such as venison-and-lamb cevapi.” — Modern Farmer
"Nothing compares to the self-satisfaction of making one’s own encased meats at home. This book leaves out no one, even providing vegetarian options, including bean- and tofu-based meatless sausages." — Booklist
“Learn how to control your ingredients, carefully select quality meat, understand the differences between fresh and dry sausages, and even how to pair sausages with the perfect beer.” — Kari Underly, James Beard–nominated author of The Art of Beef Cutting
“Is making sausage at home worth it? Can you make something better than what you’d buy at the store? Is the process accessible for home cooks? This gorgeous, must-have manual answers these questions with every recipe, photo, and story: Yes, Yes, YES!” — Alana Chernila, author of The Homemade Kitchen
