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Home Sausage Making

Autor: Susan Mahnke Peery
Publisher: Storey Publishing
ISBN: 1603424512
File Size: 15,41 MB
Format: PDF, Docs
Read: 5302
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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 4th Edition

Autor: Charles G. Reavis
Publisher: Storey Publishing
ISBN: 161212870X
File Size: 14,16 MB
Format: PDF, ePub, Docs
Read: 9906
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Home Sausage Making is the most comprehensive go-to reference on the subject — and the re-designed fourth edition is better than ever, with 60 percent new and updated recipes, the most current guidelines for popular charcuterie techniques such as dry curing and smoking, and more. Step-by-step photos make the process accessible for cooks of all levels, and 100 recipes range from breakfast sausage to global favorites like mortadella, liverwurst, chorizo, salami, kielbasa, and bratwurst. Recipes for using wild game, chicken, seafood, and vegetables ensure there’s something for every taste. An additional 100 recipes highlight creative ways to cook with sausage.

Sausage

Autor: Victoria Wise
Publisher: Ten Speed Press
ISBN: 1607741393
File Size: 11,78 MB
Format: PDF, Kindle
Read: 8765
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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.

Home Sausage Making 4th Edition

Autor: Charles G. Reavis
Publisher: Storey Publishing
ISBN: 161212870X
File Size: 11,57 MB
Format: PDF, Kindle
Read: 6436
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Home Sausage Making is the most comprehensive go-to reference on the subject — and the re-designed fourth edition is better than ever, with 60 percent new and updated recipes, the most current guidelines for popular charcuterie techniques such as dry curing and smoking, and more. Step-by-step photos make the process accessible for cooks of all levels, and 100 recipes range from breakfast sausage to global favorites like mortadella, liverwurst, chorizo, salami, kielbasa, and bratwurst. Recipes for using wild game, chicken, seafood, and vegetables ensure there’s something for every taste. An additional 100 recipes highlight creative ways to cook with sausage.

Sausage Making

Autor: Will Budiaman
Publisher:
ISBN: 9781623158507
File Size: 24,51 MB
Format: PDF, ePub, Docs
Read: 844
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A step-by-step manual for mastering the art of sausage making at home From picking quality cut meat to pairing it with the right seasoning and casing, you know that the best sausages are handmade. Easy Sausage Making equips home cooks with the fundamental skills and recipes required to make butcher shop delicacies right from their kitchen. Featuring hands-on tutorials, plus over 75 recipes from around the world, this cookbook teaches sausage lovers how to master the age-old craft of sausage making. Easy Sausage Making is your all-in-one sausage making reference stuffed with: An Introduction to Sausage Making explaining the different varieties of sausage, plus essential ingredients such as meats, casings, herbs, and spices 75 Classic Recipes for making German, Italian, American, and British sausages Technical Illustrations demonstrating basic techniques along with a tutorial to guide readers through the process of making their first sausage Sausage making recipes include: Apple Sage Chicken Sausage, Bratwurst, Beef Bangers, Spanish Chorizo, Hot Italian Sausage, Breakfast Sausage Croissants, Enchilada Stuffed Peppers, and much more Stuff and savor your favorite sausage flavors with Easy Sausage Making.

Bruce Aidells Complete Sausage Book

Autor: Bruce Aidells
Publisher: Ten Speed Press
ISBN: 0307809021
File Size: 26,91 MB
Format: PDF, Docs
Read: 6768
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Fans of Aidells sausages know there's a whole world beyond kielbasa, and it starts with Bruce Aidells gourmet sausages. In BRUCE AIDELLS' COMPLETE SAUSAGE BOOK, the king of the links defines each type of sausage, explains its origin, teaches us how to make sausages, and treats us to his favorite recipes for cooking with them. Hundreds of related tips and essays on Aidells' never-ending quest for yet another great sausage round out the collection, which includes color photos of 16 of the most mouth-watering dishes. With the COMPLETE SAUSAGE BOOK in hand, you'll be ready to add this most versatile, hearty, and satisfying ingredient to your gourmet cooking repertoire. From the Trade Paperback edition.

The Complete Book Of Butchering Smoking Curing And Sausage Making

Autor: Philip Hasheider
Publisher: Voyageur Press
ISBN: 0760364664
File Size: 4,57 MB
Format: PDF, ePub
Read: 8235
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Trust The Complete Book of Butchering, Smoking, Curing, and Sausage Making to ensure you get the most out of your beef, venison, pork, lamb, poultry, and goat. Everything you need to know about how to dress and preserve meat is right here. From slaughtering, to processing, to preserving in ways like smoking and salting, author Philip Hasheider teaches it all. Detailed step-by-step instructions and illustrations guide you through the entire process: you’ll see how to properly secure the animal, and get right into safely and humanely transforming the meat to a feast for the family. You’ll get to know different cuts of meat and see how to process it into different products, like sausages and jerky. With The Complete Book of Butchering, Smoking, Curing, and Sausage Making, you will quickly learn: How to make the best primal and retail cuts from an animal How to field dress wild game Why cleanliness and sanitation are of prime importance for home processing What tools, equipment, and supplies are needed for home butchering How to safely handle live animals before slaughter Important safely practices to avoid injuries About the changes meat goes through during processing Why temperature and time are important factors in meat processing How to properly dispose of unwanted parts The details of animal anatomy The best meals are the ones you make yourself, why not extend this sentiment all the way to the meat itself?

The Complete Idiot S Guide To Sausage Making

Autor: Jeanette Hurt
Publisher: Penguin
ISBN: 1101571594
File Size: 21,63 MB
Format: PDF, ePub, Mobi
Read: 1010
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Features sixty-five recipes for all meats including game and seafood. Also includes delicious recipes for vegetarian sausages and home-made condiments.

The Complete Art And Science Of Sausage Making

Autor: Tonia Reinhard
Publisher: Robert Rose
ISBN: 9780778805359
File Size: 17,78 MB
Format: PDF, ePub, Mobi
Read: 3969
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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.

Sausage Making

Autor: Ryan Farr
Publisher: Chronicle Books
ISBN: 1452101795
File Size: 25,67 MB
Format: PDF, Docs
Read: 5716
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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.

Mastering The Craft Of Making Sausage

Autor: Warren R. Anderson
Publisher:
ISBN: 9781580801553
File Size: 4,21 MB
Format: PDF, Mobi
Read: 5608
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With complete step-by-step instructions and detailed recipes for 100 different kinds of sausage, this is the perfect how-to guide for beginning and veteran home sausage-makers alike.

The Perfect Sausage

Autor: Karsten Aschenbrandt
Publisher: Schiffer Pub Limited
ISBN: 9780764343025
File Size: 5,78 MB
Format: PDF, ePub, Docs
Read: 4575
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Making sausage, mankind's most delectable meat-delivery system, is now within reach for all home chefs and barbecue junkies. Join BBQ master Karsten "Ted" Aschenbrandt as he demonstrates how to make the perfect sausage. From raw ingredients to kitchen gear and gadgets to secret tips for better flavor, this cookbook covers everything you need to know in easy illustrated steps. Packed with nearly 30 different sausage recipes from around the world, you will learn classic styles from the different regions of Germany, including the Berlin currywurst and a bratwurst from Rhineland, as well as merguez, chorizo, and an apple and onion brat. The Perfect Sausage also features 26 recipes you can prepare to showcase your homemade sausage, including sausage pie, sausage and bread shish kebabs, and merguez with tomato polenta. Rounded out with detailed grilling techniques, this is a must-have addition to any grill enthusiast's library.

Home Production Of Quality Meats And Sausages

Autor:
Publisher: Bookmagic LLC
ISBN: 9780983697367
File Size: 17,98 MB
Format: PDF, Docs
Read: 9566
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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."

Butchery And Sausage Making For Dummies

Autor: Tia Harrison
Publisher: John Wiley & Sons
ISBN: 1118387449
File Size: 11,39 MB
Format: PDF, Docs
Read: 2947
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Discover how to butcher your own meat and make homemadesausage With interest in a back-to-basics approach to food on the rise,more and more people are becoming interested in butchering theirown meat and making high-quality, preservative-free sausages. With easy-to-follow instructions and illustrations, Butchery& Sausage-Making For Dummies offers readers a look at howto butcher poultry, rabbit, beef, pork, lamb, and goats. The bookwill also explore sausage-making, with tips and recipes, and willlook at preserving meat through curing and smoking. Offers natural, healthier alternatives for sausages andpreserved meats for people wary of processed foods Provides helpful tips and guidance for home cooks and beginnerbutchers Provides needed guidance for those looking to explore thislong-overlooked profession Butchery & Sausage Making For Dummies is aninvaluable resource for home cooks interested in being moreresponsible about their meat, or those that are looking to savemoney and enjoy healthier alternatives to what's found in theirlocal grocery store.

The Sausage Making Cookbook

Autor: Jerry Predika
Publisher: Rowman & Littlefield
ISBN: 0811767485
File Size: 26,68 MB
Format: PDF, ePub
Read: 8513
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230 sausage-making recipes from around the world, including tips on equipment and techniques.

Great Sausage Recipes And Meat Curing

Autor: Rytek Kutas
Publisher: The Sausage Maker Inc
ISBN: 0025668609
File Size: 17,17 MB
Format: PDF, Mobi
Read: 5057
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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

Homemade Sausage

Autor: James Peisker
Publisher:
ISBN: 1631590731
File Size: 24,94 MB
Format: PDF, ePub, Mobi
Read: 1129
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An ideal hands-on guidebook with step-by-step instructions on sourcing, grinding, seasoning, casing, preserving, and cooking sausage.

Hunt Gather Cook

Autor: Hank Shaw
Publisher: Rodale Books
ISBN: 1609614011
File Size: 4,64 MB
Format: PDF, Mobi
Read: 3444
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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.

Stacy Lyn S Harvest Cookbook

Autor: Stacy Lyn Harris
Publisher: Gray Forest Publishing
ISBN: 9780983879930
File Size: 10,72 MB
Format: PDF, Mobi
Read: 3518
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Featuring full-color photos, Stacy Lyn's Harvest Cookbook includes more than 100 field- and farm-to- table recipes that meet her three-part criteria: family friendly (easy, with simple ingredients), fresh, and tasty. There are cherished family recipes, free-range meat and lighter takes on decidedly southern classics--all prepared simply, in the freshest way possible. The book covers food from the garden, pasture, woods, and water along with 15 "how to" articles sprinkled throughout the book offering steps for cooking and eating sustainably in any setting.