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Bruce Aidells' Complete Sausage Book: Recipes from America's Premier Sausage Maker Paperback – Sep 1 2000


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Bruce Aidells' Complete Sausage Book: Recipes from America's Premier Sausage Maker + KitchenAid SSA Sausage Stuffer Attachment for Food Grinder + KitchenAid FGA Food Grinder
Price For All Three: CDN$ 109.12

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Product Details

  • Paperback: 336 pages
  • Publisher: Ten Speed Press (Sept. 1 2000)
  • Language: English
  • ISBN-10: 1580081592
  • ISBN-13: 978-1580081597
  • Product Dimensions: 18.9 x 1.9 x 23.3 cm
  • Shipping Weight: 567 g
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (15 customer reviews)
  • Amazon Bestsellers Rank: #26,496 in Books (See Top 100 in Books)

Product Description

From Library Journal

Although it's not readily apparent, this is actually a new edition (only very slightly revised) of Aidells and Kelly's Hot Links and Country Flavors (o.p.). However, it remains an excellent book Aidells and Kelly are known for mouthwatering recipes and entertaining (The Complete Meat Cookbook), and libraries whose original copies have aged badly, or that missed it the first time around, will want to add this. In addition, Aidells's delicious sausages are now far more widely available, in gourmet and other specialty markets, than they were when the book was originally published, so there should be new interest from their fans as well.
Copyright 2001 Reed Business Information, Inc.

From Booklist

Bruce Aidells' Complete Sausage Book shows how much flavor and excitement a good cook can extract from a single, somewhat common ingredient. Sausages came about to make palatable those edible but less choice scraps and leftovers from the butchering process. Over time sausages have become national symbols: Poland's kielbasa, Germany's wursts, and America's hot dog. Along with coauthor Denis Kelly, Aidells inventories the world of sausages, including Asian varieties as well as more familiar European and American types. In addition to instructions for making these sausages, he offers recipes that feature sausages, from breakfast dishes through hearty stews such as Polish bigos and the noteworthy Pennsylvania Dutch apple and sausage stew, Schnitz und Knepp. Mark Knoblauch
Copyright © American Library Association. All rights reserved

Inside This Book (Learn More)
First Sentence
MAKING SAUSAGE AT HOME IS NOT DIFFICULT OR OVERLY COMPLICATED, AND it can be a lot of fun. Read the first page
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Concordance
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Front Cover | Copyright | Table of Contents | Excerpt | Index
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Customer Reviews

4.4 out of 5 stars
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Most helpful customer reviews

8 of 8 people found the following review helpful By A Customer on Jan. 29 2002
Format: Paperback
I really bought this book to make cajun boudin, as well as andouille sausage. My dream was to make gumbo with my own andouille, and darned if it didn't turn out perfect the first time. We've made Chorizo, Linguica, and are looking at a poultry-Thai sausage next!
To truly get the most out of this book you need the following:
1) a meat grinder (I use my Kitchen-Aid with an attachment
2) a sausage filling attachment for your meat grinder (not required, if you're just going to make patties!)
3) some medium hog casings (again, not required, if you're just going to make patties!)
4) a smoker (not required, if you're not making smoked sausages, of course!)
However! The second half of the book is recipes USING sausage, so you could just buy the sausage at the market and enjoy the recipes (but what's the fun in that?)
This is a fantastic book, highly recommended, with interesting background essays on several of the sausage varieties. The sidebar on "Hot Boudin and Cold Beer" is right on the money.
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6 of 6 people found the following review helpful By Esther Schindler on Nov. 29 2002
Format: Paperback
If you're unsure about your commitment to sausage making, don't let your uncertainty dissuade you from buying this book. While his sausage recipes are indeed excellent (I've made a few of them), a large portion of the book provides recipes for using sausage in recipes. And those recipes are very good. Personally, I think the book's worth the price for the cornbread stuffing (with pork sausage and andouille) alone.
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5 of 5 people found the following review helpful By "riverdiva" on Sept. 25 2001
Format: Paperback
While visiting from Indiana, my brother told me about making sausage. He bought a grinder and a book. Said I would no longer wonder about the fancy sausages I got in Portland. He convinced me. I bought an attachment for my Kitchen Aid, picked up Bruce Aidell's book and that was that! I bought some casings from the local whole foods store and some meat, spices and stuffing goodies and started making the best sausages I have ever eaten! This book has all the recipes and they are wonderful! Easy to follow. No pictures, but it is a book about grinding and stuffing. Who needs pictures? The book is great! Want to make your own sausages? Buy this book. Adds a new dimension to cooking...or grilling!
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3 of 3 people found the following review helpful By Dee on Jan. 25 2012
Format: Paperback
I checked out several books on sausage making and felt this was the best one. Lots of great info for the beginner and I really appreciated the tips and techniques section from how to grind, to stuffing casings, linking, smoking... everything you need to know is here. I've tried 4 recipes and they tasted great! Far superior to anything you buy at the grocery store. There's a great section at the back on how to use your sausages, too. The only reason I didn't give this 5 stars is that all of the recipes I've tried so far have been fatty. The author suggests parboiling/steaming sausages first and then pouring off the fat, but I still found the fat to be excessive in today's low-fat world. For example, a recipe using chicken thighs which is noted to be lighter sausage recipe, used all the meat and skin - chicken thighs are the fattest part of the bird. Anyway, it's easy to leave part of the fat out and not have your sausages overly dry, and all one needs to do is experiment. And that's exactly why I wanted to make sausages anyway, so I know exactly what's in them. Anyway, the fat content is a small and somewhat personal thing, and I would still recommend this book to anyone wanting to make their own sausage.
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9 of 10 people found the following review helpful By A Customer on April 7 2001
Format: Paperback
Okay, I bought this book, went out to get the food grinder and sausage stuffer attachment for my KitchenAid. I read and scanned the book over and over again. I finally decided to try the fresh Italian sausage and the chicken and apple recipe. I kept stalling and putting it off..well finally I got so sick of postponing that I actually got out of bed at 2 a.m. in the morning. Rolled up my sleeves and went right into it.
From grinding, to mixing, to clean up took me at least 4 hours. You have to remember that this is the first time I ever attempted something this crazy. I was petrified. What did I get myself into? But know what... the sausages were incredible. I practically ate the first batch of Italian sausage all of 3.5 lbs by myself. I had the hardest time sharing it with my kids who stared at me drooling with those puppy eyes begging to have a taste of what Mama was eating. And when I have to use these sausages for a pasta dish for some visiting friends, I actually regretted inviting them over since I wanted to eat the sausages myself. That bad..and that good!!
Sorry for the long story..but anyways here's the lesson for me. I won't know till I try and that's all it took me. Once. So for you who are intimidated with the whole thing but who loves to eat like me it's all worth it. Here's an excellent book to start your journey to becoming a sausage maker. And you will see the great difference between a store bought and something you made yourself.
Another book I found useful is Home Sausage Making by Charles something. Have an incredible time eating!!!
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2 of 2 people found the following review helpful By Midwest Book Review on March 2 2001
Format: Paperback
These sausage recipes gather dishes from across the country, providing a treatise on different kinds of sausages and regional variations. Recipes blend with Aidell's travels across America in search of great sausages, providing a wide range of sausages and ethnic insights. No color photos, but the easy recipes and colorful descriptions don't need them.
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