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by Charles G. Reavis (Author), Evelyn Battaglia (Author), Mary Reilly (Contribution by)
Home Sausage Making is the most comprehensive go-to reference on the subject -- and the re-designed fourth edition is better than ever, with 60 percent new and updated recipes, the most current guidelines for popular charcuterie techniques such as dry curing and smoking, and more. Step-by-step photos make the process accessible for cooks of all levels, and 100 recipes range from breakfast sausage to global favorites like mortadella, liverwurst, chorizo, salami, kielbasa, and bratwurst. Recipes for using wild game, chicken, seafood, and vegetables ensure there's something for every taste. An additional 100 recipes highlight creative ways to cook with sausage.
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!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.
