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Author : A. D. Livingston
Publisher : Unknown
Page : 0 pages
File Size : 47,5 Mb
Release : 2010-10-05
Category : Cookbooks
ISBN : 1599219859
Contains more than one hundred sausage recipes from around the world and offers tips on making deli-style cold cuts.
Author : Anonim
Publisher : Bookmagic LLC
Page : 702 pages
File Size : 41,9 Mb
Release : 2012-03-21
Category : Cooking
ISBN : 9780983697367
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."
Author : Rytek Kutas
Publisher : The Sausage Maker Inc
Page : 562 pages
File Size : 44,6 Mb
Release : 1987
Category : Cooking
ISBN : 9780025668607
The most comprehensive book available on sausage making and meat curing.
Author : Ryan Farr,Jessica Battilana
Publisher : Chronicle Books
Page : 210 pages
File Size : 51,5 Mb
Release : 2014-05-13
Category : Cooking
ISBN : 9781452101798
From the author of Whole Beast Butchery, “practical and delicious ways to use the most under-appreciated parts of the animal” (David Chang, chef/owner of Momofuku). 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 fifty 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. “It’s great to see some coarse, English-style sausage being championed so ably over the pond. For too long sausages have been made cheaply and without care—here’s a book to set that right.” —Tim Wilson, owner of The Ginger Pig, London, UK “You hold in your hands the La Technique of sausage-making. Loaded with beautiful photo-process and unparalleled information, this is the new gold standard for books on the subject.” —John Currence, chef/owner, City Grocery Restaurant Group “Farr, chef and owner of 4505 Meats in San Francisco, and Battilana use precise instructions and step-by-step photographs to teach readers how to make sausages, condiments, buns, and classical French preparations . . . Recommended for seasoned home cooks who’d like to advance their technique and expand their repertoire.” —Library Journal
Author : Bruce Aidells,Denis Kelly
Publisher : Springer Science & Business
Page : 354 pages
File Size : 45,6 Mb
Release : 2000-09
Category : Cooking
ISBN : 1580081592
The Skinny On Sausage Lore, Sausage Making, And Using Sausages In Recipes From Americas' Premier Maker Of Gourmet Sausages.
Author : Susan Mahnke Peery,Charles G. Reavis
Publisher : Storey Publishing
Page : 289 pages
File Size : 41,9 Mb
Release : 2002-10-15
Category : Cooking
ISBN : 9781603424516
This comprehensive guide to making everything from Vienna Sausage to Spanish-Style Chorizo shows you how easy it is to make homemade sausages. With simple instructions for more than 100 recipes made from pork, beef, chicken, turkey, poultry, and fish — including classics like Kosher Salami and Italian Cotechino — you’re sure to find a sausage to suit your taste.
Author : Monte Burch
Publisher : Simon and Schuster
Page : 240 pages
File Size : 43,9 Mb
Release : 2011-03-09
Category : Cooking
ISBN : 9781626367432
Now, with The Complete Guide to Making Sausages, you can impress your family and friends by making all types of sausages in the comfort of your own kitchen. In an easy to follow manner, writer-outdoorsman Monte Burch explains how to make sausages using wild game and store-bought meats like pork, chicken, and beef. Learn to make all sorts of delicious variations, including bratwurst, bologna, pepperoni, salami, liver, and smoked sausages. With his advice, you can perfect and master the art of making sausage at home and be the envy of the neighborhood.
Author : Richard Gehman
Publisher : Unknown
Page : 179 pages
File Size : 48,5 Mb
Release : 1969
Category : Cooking (Sausages)
ISBN : 0137914261
"Being a compendium of sausage recipes, accompanying dishes, and strong waters to be served, including many recipes from Germany, France, and Lancaster County, Pennsylvania"--Subtitle.
Author : DK
Publisher : Penguin
Page : 226 pages
File Size : 47,6 Mb
Release : 2012-03-19
Category : Cooking
ISBN : 9781465400925
There's more to sausage than bratwurst, and this compendium of the humble sausage will tell you everything you need to know: what are the different types across the world, differences in flavor, how it's made, how to buy, store, and serve. There's even a section on how to make your own sausage. This is your one-stop reference.
Author : Victoria Wise
Publisher : Ten Speed Press
Page : 178 pages
File Size : 49,5 Mb
Release : 2010-04-27
Category : Cooking
ISBN : 9781580080125
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.
Author : Ellen Brown
Publisher : Simon and Schuster
Page : 500 pages
File Size : 41,9 Mb
Release : 2013-08-20
Category : Cooking
ISBN : 9781604333954
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.
Author : Charles G. Reavis,Evelyn Battaglia
Publisher : Storey Publishing, LLC
Page : 377 pages
File Size : 51,9 Mb
Release : 2017-08-22
Category : Cooking
ISBN : 9781612128702
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.
Author : Alex Willmore
Publisher : Maverick Arts
Page : 21 pages
File Size : 49,8 Mb
Release : 2020-03-03
Category : Juvenile Fiction
ISBN : 9781848864733
There are five cats but just one sausage! Which cat will get the yummy, scrummy sausage?
Author : Chris Carter,James Peisker
Publisher : Quarto Publishing Group USA
Page : 163 pages
File Size : 45,6 Mb
Release : 2015-12-15
Category : Cooking
ISBN : 9781627888189
The complete guide to making your own sausage from Nashville’s Porter Road Butcher—includes tips, techniques, and a wide variety of recipes! In Homemade Sausage, James Peisker and Chris Carter of Nashville’s Porter Road Butcher guide you through the sausage-making process—from gathering the equipment and grinding techniques to sourcing the highest quality meats and spices. Along the way, they reveal the tips and tricks that have made their sausages legendary. Learn to season your sausage to create deep flavor profiles while controlling the spices, and the sodium. Then discover how to stuff and smoke your sausage (if you choose) to create classic links, patties, brats, keilbasas, chorizos, andouilles, and more! Finally, discover endless culinary possibilities with sausage-based recipes, like: Breakfast Pinwheels Bangers and Mash Bratwurst with Sauerkraut and Mustard Jambalaya with Andouille Hot Chicken Sausage Sandwich Chorizo Torta Merguez with Couscous Boudin Balls Grilled Kielbasa with Roasted Potatoes and Chimichurri Sauce And many more!
Author : Jeanette Hurt,Jeff King
Publisher : Penguin
Page : 203 pages
File Size : 54,5 Mb
Release : 2012-02-07
Category : Cooking
ISBN : 9781101572245
Features sixty-five recipes for all meats including game and seafood. Also includes delicious recipes for vegetarian sausages and home-made condiments.