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The Complete Art and Science of Sausage Making: 150 Healthy Homemade Recipes from Chorizo to Hot Dogs
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.
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.
272 pages, Paperback
Published May 1, 2016
7 people want to read
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Displaying 1 - 2 of 2 reviews
August 18, 2022
Thos book has the traditional sausage recipes we've all seen in other books but also starts getting you thinking outside the box with recipes like pizza sausage and tamale sausage. A good book if that's the direction you want your sausage making to go.
June 4, 2016
I was very excited to try this cookbook as I enjoy sausage in so many different forms, especially Italian sausages with pasta. With the added bonus of knowing exactly what is in the sausage you're eating, I dove right in.
I started with the Contadina Sausages. They sounded perfect for a nice pasta dish--it even stated that it was "a hearty accompaniment to vegetable soup or pasta". Well, lets just say it didn't taste like sausage! The flavor was good, but it just tasted like a nicely flavored lamb/pork burger that was in the shape of a link instead of a patty.
Not being thrilled with my first batch of sausage, I decided to go for the basic Breakfast Sausage Patties. Once again, they weren't bad, but they weren't great. My family ate them, but they definitely didn't clamor for me to make them again as they do with a really great recipe.
This book has great information on sausage making from Sausage Science, to Tools, Sourcing and more. I think you could get a lot out of this book, but either sausage isn't my forte, or I selected the wrong two recipes to try, or maybe you get great technical information from this book but recipes elsewhere. I'm sorry, but I just can't give this book more than 3 stars.
I received a copy of this book from Robert Rose for my honest review. All thoughts and opinions are my own.
I started with the Contadina Sausages. They sounded perfect for a nice pasta dish--it even stated that it was "a hearty accompaniment to vegetable soup or pasta". Well, lets just say it didn't taste like sausage! The flavor was good, but it just tasted like a nicely flavored lamb/pork burger that was in the shape of a link instead of a patty.
Not being thrilled with my first batch of sausage, I decided to go for the basic Breakfast Sausage Patties. Once again, they weren't bad, but they weren't great. My family ate them, but they definitely didn't clamor for me to make them again as they do with a really great recipe.
This book has great information on sausage making from Sausage Science, to Tools, Sourcing and more. I think you could get a lot out of this book, but either sausage isn't my forte, or I selected the wrong two recipes to try, or maybe you get great technical information from this book but recipes elsewhere. I'm sorry, but I just can't give this book more than 3 stars.
I received a copy of this book from Robert Rose for my honest review. All thoughts and opinions are my own.
Displaying 1 - 2 of 2 reviews