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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: $7.98
You Save: $8.97 (53%)
Rating:  12 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
Availability: Usually ships in 1-2 business days
Shipping: Expedited shipping available
Shipping: International shipping available
Condition: May have small mark or shelf wear / Legendary independent bookstore online since 1994. Reliable customer service and no-hassle return policy. / Home Sausage Making 3RD Edition
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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...
 wonderful book August 26, 2008
mark creaven (west glover vermont)
i used this recipe book to make 5 different kinds of sausage for my son's wedding rehersal dinner. they were all excellent. the book provides a good foundation on which to build your own favorite recipies.
 Old information and VERY few actual sausage recipes January 20, 2008
M. Altemus
1 out of 3 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.
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