Art of Making Susages by Cat Cora

by Cat Cora

The bookshows the reader how to make sausages of all beef and pork sausages, cased and uncased,sausages from poultry and game, emulsified sausage, cured sausages,fermented-style sausages and more . Complete instructions are provided for grinding meats, stuffing, curing,and storing sausage. Other chapterscover equipment and supplies, food safety, and techniques for cooking andsmoking sausage—all fully illustrated. Sausages include bratwurst, Vienna sausage, loukanika, kielbasa,chorizo, salami, and many others—100 different sausage recipes in all.

209 pages, Paperback

Published August 15, 2022

About the author

Born Catherine Ann Cora.
Both on-and off-screen, Chef Cat Cora has made a lasting impression on the culinary community. In 2005, Cora was the first and only female Iron Chef on Food Network's Iron Chef America. The following year she was named Executive Chef of Bon Apptit along with their Teacher of the Year Award.

In 2008, Cora launched CCQ (Cat Coras Que) at Macys new Signature Kitchen restaurant in Californias South Coast Plaza location. Inspired by her own unique barbeque traditions, CCQ defines her passion for global BBQ. Last year, Cora opened Kouzzina (Greek for kitchen) at Walt Disney Worlds Boardwalk Resort, which offers Mediterranean-style cuisine that pays tribute to her Greek roots. She has also authored two cookbooks.

Outside of the kitchen, Cora is known for her philanthropy. She is President and Founder of Chefs for Humanity, an organization founded in response to the 2004 Tsunami disaster."