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HOME SAUSAGE MAKING is the classic in the field. Now 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.

Topics: Food Preservation, Animals, Cookbooks, and Informative

Published: Storey Publishing an imprint of Workman eBooks on Jan 9, 1987
ISBN: 9781603424516
List price: $2.99
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Great book. I have made the mozzerella and just ordered cultures to make cream cheese plus a couple of other soft cheeses. Cheesemaking is great fun - like a science experiment.read more
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This is THE book on home cheese making. I've looked around for others, but most of them are outdated and require large amounts of milk. Mentioned in "Animal, Vegetable, Miracle."read more
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Cheese Grommit! It's not as hard as it seems - but then again, it's not as easy as they make it out to be either. You can't win for losing I guess.read more
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Reviews

Great book. I have made the mozzerella and just ordered cultures to make cream cheese plus a couple of other soft cheeses. Cheesemaking is great fun - like a science experiment.
Is this review helpful? Yes | NoThank you for your feedback.
This is THE book on home cheese making. I've looked around for others, but most of them are outdated and require large amounts of milk. Mentioned in "Animal, Vegetable, Miracle."
Is this review helpful? Yes | NoThank you for your feedback.
Cheese Grommit! It's not as hard as it seems - but then again, it's not as easy as they make it out to be either. You can't win for losing I guess.
Is this review helpful? Yes | NoThank you for your feedback.
I haven't made my own cheese. Yet. But as a cheese-eater and a part-time cheesemonger, this book has really helped my understanding of cheese. Each chapter opens with an overview which details scientific and historic details for a particular type of cheese. This book is excellent at explaining how cheese is made. A warning to people who long to jump right in, most of the recipes require specific cultures, bacterias, rennets or starters ... you won't be able to make them with what you have on hand.
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My wife has made numerous fabulous cheeses using this book, which has become the dominant reference for this purpose in our kitchen. Very good.
Is this review helpful? Yes | NoThank you for your feedback.
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