Home Sausage Making

Home Sausage Making


  • Release: 2002-10-15
  • Publisher: Storey Publishing
  • Price: FREE
  • File: PDF, 288 page
  • ISBN: 9781603424516
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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.

Home Sausage Making

Home Sausage Making


  • Release: 1987-01
  • Publisher: Storey Books
  • Price: FREE
  • File: PDF, 168 page
  • ISBN: 0882664778
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A combination how-to manual for 32 types of fresh or cured sausage and cookbook with 175 recipes.

Sausage Making

Sausage Making


  • Release: 2014-05-13
  • Publisher: Chronicle Books
  • Price: FREE
  • File: PDF, 224 page
  • ISBN: 9781452101798
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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.

Hunt  Gather  Cook

Hunt Gather Cook


  • Release: 2011-05-24
  • Publisher: Rodale Books
  • Price: FREE
  • File: PDF, 336 page
  • ISBN: 9781609614010
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If there is a frontier beyond organic, local, and seasonal, beyond farmers' markets and sustainably raised meat, it surely includes hunting, fishing, and foraging your own food. A lifelong angler and forager who became a hunter late in life, Hank Shaw has chronicled his passion for hunting and gathering in his widely read blog, Hunter Angler Gardener Cook, which has developed an avid following among outdoor people and foodies alike. Hank is dedicated to finding a place on the table for the myriad overlooked and underutilized wild foods that are there for the taking—if you know how to get them. In Hunt, Gather, Cook, he shares his experiences both in the field and the kitchen, as well as his extensive knowledge of North America's edible flora and fauna. With the fresh, clever prose that brings so many readers to his blog, Hank provides a user-friendly, food-oriented introduction to tracking down everything from sassafras to striped bass to snowshoe hares. He then provides innovative ways to prepare wild foods that go far beyond typical campfire cuisine: homemade root beer, cured wild boar loin, boneless tempura shad, Sardinian hare stew—even pasta made with handmade acorn flour. For anyone ready to take a more active role in determining what they feed themselves and their families, Hunt, Gather, Cook offers an entertaining and delicious introduction to harvesting the bounty of wild foods to be found in every part of the country.

Home Production of Quality Meats and Sausages

Home Production of Quality Meats and Sausages


  • Release: 2012-03-21
  • Publisher: Bookmagic LLC
  • Price: FREE
  • File: PDF, 708 page
  • ISBN: 0983697361
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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."

Sausage

Sausage


  • Release: 2011-06-29
  • Publisher: Ten Speed Press
  • Price: FREE
  • File: PDF, 176 page
  • ISBN: 9781607741398
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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.

Easy Sausage Making

Easy Sausage Making


  • Release: 2017-12-26
  • Publisher: Rockridge Press
  • Price: FREE
  • File: PDF, 208 page
  • ISBN: 1623158508
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"Filled with essential information for first timers, this sausage making book takes you from selecting the right tools and picking the best cuts of meat to twisting off perfect links in no time"--

Homemade Sausage

Homemade Sausage


  • Release: 2015-12-15
  • Publisher: Quarry Books
  • Price: FREE
  • File: PDF, 160 page
  • ISBN: 9781627888189
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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 Whether you're a beginner or a seasoned pro, Homemade Sausage is your go-to guide for making better sausage.

The Sausage Making Cookbook

The Sausage Making Cookbook


  • Release: 2018-02-01
  • Publisher: Rowman & Littlefield
  • Price: FREE
  • File: PDF, 192 page
  • ISBN: 9780811767484
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230 sausage-making recipes from around the world, including tips on equipment and techniques.

Great Sausage Recipes and Meat Curing

Great Sausage Recipes and Meat Curing


  • Release: 1984
  • Publisher: The Sausage Maker Inc
  • Price: FREE
  • File: PDF, 503 page
  • ISBN: 9780025668607
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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