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.
Bruce Aidells' Complete Sausage Book
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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.
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
Copyright © American Library Association. All rights reserved
Inside This Book
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First Sentence
MAKING SAUSAGE AT HOME IS NOT DIFFICULT OR OVERLY COMPLICATED, AND it can be a lot of fun. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index
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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Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index
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Customer Reviews
Most helpful customer reviews
7 of 7 people found the following review helpful
By A Customer
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.
5 of 5 people found the following review helpful
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.
9 of 10 people found the following review helpful
By A Customer
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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4.7 out of 5 stars
Most recent customer reviews
3.0 out of 5 stars
Bruce Aidells' Complete Sausage Book: Recipes from America's...
Looked through the book when I got it, but some of these receipes are a little too far out for my taste. Read more
Published 4 months ago by Wanna Be Chef
3.0 out of 5 stars
Not for vegetarians
Yum yum yum yum. I wish there was a recipe for buckwheat sausage, but the rest look quite yummie and I can't wait until I have time to try this stuff out.
Published 5 months ago by flutechick
5.0 out of 5 stars
Have fun making sausages
This is the book covering all kinds of sausage recipes from all over the world. Includes low fat chicken sausages, which I have not tried yet but the spicing has my mouth... Read more
Published 5 months ago by Fred Thynne
5.0 out of 5 stars
This book is wonderful!
I have not yet started making the sausage recipes in this book. But just finished reviewing the content and already have a list of what I want to make first. Read more
Published 15 months ago by M. Forbes
4.0 out of 5 stars
Great info, great recipes but a little on the fatty side
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... Read more
Published 16 months ago by Absolute beginner sausage maker
5.0 out of 5 stars
Want to make sausage? Buy this book!
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. Read more
Published on Sep 25 2001 by "riverdiva"
5.0 out of 5 stars
Easy recipes and colorful descriptions
These sausage recipes gather dishes from across the country, providing a treatise on different kinds of sausages and regional variations. Read more
Published on Mar 2 2001 by Midwest Book Review
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