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Home Sausage Making : How-To Techniques for Making and Enjoying 100 Sausages at Home | 
 enlarge | Authors: Susan Mahnke Peery, Charles G. Reavis
Publisher: Storey Publishing, LLC
List Price: $16.95
Buy New: $11.53
You Save: $5.42 (32%)
Rating:  11 reviews
Media: Paperback
Edition: 3
Pages: 288
Number Of Items: 1
Shipping Weight (lbs): 0.9
Dimensions (in): 8.9 x 7 x 0.8
ISBN: 158017471X
Dewey Decimal Number: 641.36
UPC: 037038174717
EAN: 9781580174718
ASIN: 158017471X
Shipping: Eligible for Super Saver Shipping
Availability: Usually ships in 24 hours
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| Editorial Reviews:
Amazon.com
Making sausage at home is simple and pain free. Once you've learned the basics, experimentation and sausage innovation are bound to take over. Then before you know it, you will be making gourmet sausages that are better than anything you can buy in the market, and at half the cost! Charles Reavis's Home Sausage Making introduces a world of banger possibilities--from traditional pork to salmon and poultry. However, you will need more than just the book. A meat grinder is recommended as is a sausage stuffer and sausage skins. Beyond that, ingredients are pretty basic. This is, after all, reaching right back to the peasant kitchen--and the mindset that there's a way to use everything from snout to tail except for the squeal. Start with Reavis, then reach beyond. --Schuyler Ingle
Product Description
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.
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| Customer Reviews: Read 5 more reviews...
 Old information and VERY few actual sausage recipes January 20, 2008
M. Altemus
1 out of 2 found this review helpful
This book has old information that is no longer recommended by food experts. SaltPeter is no longer a substance that should be used and it is included in some of the instructions in this book. There are VERY few actual sausage making recipes. Most of the recipes are for cooking WITH sausage as an ingredient. If I had purchased this book from a local store -- I would return it for a refund.
 Really excellent November 22, 2007
J. Bush (Vancouver, BC)
A very detailed and comprehensive guide to sausage making. Good reading, lots of good ideas.
... and made easy! October 4, 2007
Laura A. Way (Ohio)
1 out of 1 found this review helpful
I got the book to make bratwurst for an Okotberfest we were having and was nervous about making sausage for the first time. The book's instructions were very clear and easy to follow. I'm looking forward to trying many of the other sausages in the book!
Home Sausage Making March 27, 2007
Craig A. Skipton (Springboro,OH)
1 out of 2 found this review helpful
I think it is a great book in instructing you on making sausage.
 Underwhelming June 8, 2006
Rubashov
25 out of 27 found this review helpful
While the book is informative and provides good instruction about some of the basics of sausage making, it is nonetheless lacking in many respects. First, most of the book's recipes that I've made come out under-salted and under-spiced. While this is something that you can test for and adjust during production, it would have been better for the authors to simply provide quantities that produced sufficiently seasoned sausages. In short, most of the sausages end up bland, tasting more like plain ground meat than sausage.
Furthermore, the recipes utilizing sausage are unimpressive as well. Most cooks experienced enough to make fresh sausage probably don't need a recipe for a sausage omelette or sausage pizza.
Finally, and most importantly, the book misses some important techniques that are essential to proper sausage making. While they do make mention of freezing meats for 30 min. before stuffing, they don't sufficiently emphasize how essential it is to maintain near-freezing temperatures throghout the process until the casings or stuffed. Failure to do so will result in dry, crumbly sausages, something I learned the hard way. Additionally, there is no discussion of the "primary bind," an essential step in sausage making whereby the ground & spiced meat mixture is beaten (either by hand with a wooden spoon or with a paddle attachement in a stand mixer) for a couple of minutes before stuffing. This allows the meat to bind together, preventing a loose & crumbly sausage, yet this essential step is entirely absent from the book.
My recommendation would be to look at "Charcuterie" by Michael Ruhlman & Brian Polcyn. Not only does that book provide all the ins & outs of sausage making (plus the reasoning behind them) from award-winning professionals, the recipes are perfectly seasoned every time. The book has the added benefit of providing information on some more exotic things to do with meat as well, such as dry-curing hams, prosciutto, salami, etc.
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