The Sausage Book

The ultimate sausage resource for beginners and experts
Author: Paul Peacock
Publisher: Good Life Press
ISBN: 9781904871446
Category: Cooking
Page: 192
View: 2038

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Whether you simply want to rustle up a few pounds of sausages on your kitchen table for the freezer or plan to develop your own commercial range, ‘The Sausage Book’ provides complete step-by-step instructions, enabling you to go forth and make sausages with confidence as well as, hopefully, a few laughs along the way. Now in its 2nd edition and considerably extended from 152 to 192 pages.

The Sausage Book

The Complete Guide to Making, Cooking & Eating Sausages
Author: Nick Sandler,Johnny Acton
Publisher: Kyle Cathie Limited
ISBN: 9781906868345
Category: Cooking
Page: 192
View: 9113

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Cooking.

Bruce Aidells' Complete Sausage Book

Recipes from America's Premier Sausage Maker
Author: Bruce Aidells,Denis Kelly
Publisher: Ten Speed Press
ISBN: 0307809021
Category: Cooking
Page: 336
View: 3764

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Fans of Aidells sausages know there's a whole world beyond kielbasa, and it starts with Bruce Aidells gourmet sausages. In BRUCE AIDELLS' COMPLETE SAUSAGE BOOK, the king of the links defines each type of sausage, explains its origin, teaches us how to make sausages, and treats us to his favorite recipes for cooking with them. Hundreds of related tips and essays on Aidells' never-ending quest for yet another great sausage round out the collection, which includes color photos of 16 of the most mouth-watering dishes. With the COMPLETE SAUSAGE BOOK in hand, you'll be ready to add this most versatile, hearty, and satisfying ingredient to your gourmet cooking repertoire. From the Trade Paperback edition.

Great Sausage Recipes and Meat Curing


Author: Rytek Kutas
Publisher: The Sausage Maker Inc
ISBN: 0025668609
Category: Cooking
Page: 503
View: 9092

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Explains how to smoke brine, and cure meats, demonstrates sausage making techniques, provides recipes, and tells how to start a sausage-making business

Sausage Making

The Definitive Guide with Recipes
Author: Ryan Farr
Publisher: Chronicle Books
ISBN: 1452101795
Category: Cooking
Page: 224
View: 4661

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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 50 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.

Sausage

Recipes for Making and Cooking with Homemade Sausage
Author: Victoria Wise
Publisher: Ten Speed Press
ISBN: 1607741393
Category: Cooking
Page: 176
View: 554

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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. From the Trade Paperback edition.

Sausage Cookbook Bible


Author: Ellen Brown
Publisher: Simon and Schuster
ISBN: 1604333952
Category: Cooking
Page: 500
View: 7185

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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.

The Sausage-Making Cookbook

Complete instructions and recipes for making 230 kinds of sausage easily in your own kitchen
Author: Jerry Predika
Publisher: Rowman & Littlefield
ISBN: 0811767485
Category: Cooking
Page: 192
View: 5559

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230 sausage-making recipes from around the world, including tips on equipment and techniques.

Never Mind the Sizzle...Where's the Sausage?

Branding based on substance not spin
Author: David Taylor
Publisher: John Wiley & Sons
ISBN: 9781907293948
Category: Business & Economics
Page: 162
View: 8968

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Are you looking for a branding book that's a bit different? You've found it. Never Mind the Sizzle... is an irreverent story packed full of practical tips, tricks and tools that reveal how to cut through the bull and buzzwords of branding, get deep insight into your customers, create a big brand idea, get your boss on board, win the consumer's heart and mind and stand out from the crowd. Join the blog at wheresthesausage.com !

The Sausage Tree


Author: Rosalie Medcraft,Valda Gee
Publisher: Univ. of Queensland Press
ISBN: 0702250260
Category: Architecture
Page: 103
View: 9425

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"The Sausage Tree" celebrates the favorite childhood game of the authors Rosalie Medcraft and Valda Gee. This award-winning memoir tells of the sisters' childhood spent during the Depression in smalltown Tasmania. For the family of nine, thrift was a virtue and home-grown food and hand-made clothing a necessity. In later years, they learned of their Aboriginal heritage as descendants of Manalargenna, leader of the Trawlwoolway people of Cape Portland in north-east Tasmania.

Making Healthy Sausages


Author: Stanley Marianski,Adam Marianski
Publisher: Bookmagic LLC
ISBN: 0983697302
Category: Cooking
Page: 330
View: 8024

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"Making Healthy Sausages" reinvents traditional sausage making by introducing a completely new way of thinking. The sausage is not spiced hamburger meat anymore, but rather a "package" which contains meat plus other ingredients. All those ingredients acting together create a nutritional and healthy product. The purpose of the book is to educate the reader how to use new additives that the food industry has embraced for so long. How to apply less salt and fat and produce a sausage that will be flavorsome, healthy and safe to eat. After reading this book you should be able to create your own recipes or modify any existing recipe to make a healthier sausage without compromising the flavor. The collection of 80 recipes provides a valuable reference on the structure of reduced fat products. The book teaches the basics of sausage making and includes all advice and tips that will make the reader a proficient and knowledgeable sausage maker. You will be able to control the amount of calories the sausage contains and decide what ingredients will go inside. After studying the book you will be the modern sausage maker.

The Complete Art and Science of Sausage Making

150 Healthy Homemade Recipes from Chorizo to Hot Dogs
Author: Tonia Reinhard,Brendan Reinhard,Brent Mitchell
Publisher: Robert Rose
ISBN: 9780778805359
Category:
Page: 272
View: 8399

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There are techniques and secrets to learning how to make sausage in the home kitchen. Making sausages is an ancient art that has made a remarkable comeback in recent years. Tania Reinhard explains the science to making sausages, taking all the guesswork out of it, making it a fun, safe and exciting project for any aspiring sausage maker. Starting with the right tools and equipment there are step-by-step instructions that explain just how healthy sausages can be made simply by using the right ingredients and seasonings. The book has an extraordinary variety of recipes with the best techniques from all over the world. Ingredients range from the classic pork, beef, lamb, chicken, and turkey, to wild game, fish and even vegetarian and vegan sausages. Here are some of these tantalizing recipes: Classics like Chorizo, Frankfurters, Salami, Keilbasa, Liverwurst, and Breakfast Sausage Pork recipes include Sicilian Sausage, Sage Potato Sausage, American Brat, Pesto Pork Sausage and Jamaican Jerk Sausage There is also a huge variety of chicken and turkey recipes like Chicken Parmesan Sausage, Persian Chicken, Turkey de Provence, Thanksgiving Turkey and Athenian Chicken The vegetarian and vegan recipes include Malaysian Satay, Sausage de Bologna, Greek Sausage, The Nutty Vegan and Lebanese Majadra. Meal planning is easy with complete menus and the perfect pairings for sausage. The expert instructions, techniques and tips are crucial for any home sausage maker.

Mastering the Craft of Making Sausage


Author: Warren R. Anderson
Publisher: N.A
ISBN: 9781580801553
Category: Cooking
Page: 309
View: 3582

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With complete step-by-step instructions and detailed recipes for 100 different kinds of sausage, this is the perfect how-to guide for beginning and veteran home sausage-makers alike.

Venison Sausage Cookbook, 2nd

A Complete Guide, from Field to Table
Author: Harold Webster
Publisher: Rowman & Littlefield
ISBN: 1461749832
Category: Cooking
Page: 304
View: 6524

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When you've got more venison than you know what to do with, get out the sausage grinder. The Venison Sausage Cookbook, now in its second edition, provides step-by-step instructions for selecting condiments; grinding and stuffing; and packaging and storing your venison sausage. Includes recipes for over 70 varieties of venison sausage, from the sweetest to the spiciest, and over 100 delicious menus for all types of meals using venison sausage.

The Jungle


Author: Upton Sinclair
Publisher: N.A
ISBN: N.A
Category: Chicago (Ill.)
Page: 413
View: 1167

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Tales from the Sausage Factory

Making Laws in New York State
Author: Daniel L. Feldman,Gerald Benjamin
Publisher: SUNY Press
ISBN: 1438434030
Category: Biography & Autobiography
Page: 391
View: 4763

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A former state legislator and a political scientist team up to show how New York's legislature was once the nation's model professional legislature, and how it might recover from its present dysfunction.

Home Sausage Making

How-to Techniques for Making and Enjoying 100 Sausages at Home
Author: Susan Mahnke Peery,Charles Reavis
Publisher: Storey Publishing
ISBN: 158017471X
Category: Cooking
Page: 283
View: 5227

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Learn how to make savory Spanish chorizo, garlicky Polish kielbasa, Sweden's unique potato sausage, bratwurst and more. This new edition of the classic sausage-making guide even includes a section on vegetarian sausage.

Homemade Sausage

Recipes and Techniques to Grind, Stuff, and Twist Artisanal Sausage at Home
Author: James Peisker,Chris Carter
Publisher: Quarry Books
ISBN: 1627888187
Category: Cooking
Page: 160
View: 718

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The secret's out! Get cooking the very best homemade sausage with techniques from Nashville's Porter Road Butcher. Homemade Sausage is an extremely accessible guide for making sausage right in your own kitchen. James Peisker and Chris Carter of Nashville's Porter Road Butcher will guide you through all the necessary steps to create the very best sausage - just like they do. Learn important information on sourcing your meat from local farms for the highest quality and top flavor. From there, you'll discover techniques and trade secrets for grinding. You'll even find a list of the best tools for the job and how to use them successfully. Now comes the fun part, seasoning your sausage to create deep flavor profiles is one of the greatest benefits of making sausage at home. You control the spices, sodium, and more! Stuff and smoke your sausage - or don't- and create classic links, patties, brats, keilbasas, chorizos, andouilles, and more! Finally, enjoy your locally sourced, perfectly flavored sausage in mouth-watering recipes, like: - Tomato Meat Sauce with Italian - Breakfast Pinwheels - Bangers and Mash - Bratwurst with Sauerkraut and Mustard - Jambalaya with Andouille - Hot Chicken Sausage Sandwich - Chorizo Torta - Merguez with Couscous - Boudin Balls - Cotechinno and Lentils – Italian New Years Dish - Beer-Braised Bratwurst with whole grain mustard and sauerkraut - Roasted Currywurst with spatzle and braised cabbage - Grilled Kielbasa with Roasted Potatoes and Chimichurri Sauce