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
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
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 I've looked around for others, but most of them are outdated and require large amounts of milk.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
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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