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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.
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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Concordance
Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index
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Most helpful customer reviews
3 of 3 people found the following review helpful:
4.0 out of 5 stars
Worth it even if you don't make your own sausage,
By
This review is from: Bruce Aidells' Complete Sausage Book: Recipes from America's Premier Sausage Maker (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.
1 of 1 people found the following review helpful:
4.0 out of 5 stars
Great info, great recipes but a little on the fatty side,
This review is from: Bruce Aidells' Complete Sausage Book: Recipes from America's Premier Sausage Maker (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.
5.0 out of 5 stars
This book is wonderful!,
By
This review is from: Bruce Aidells' Complete Sausage Book: Recipes from America's Premier Sausage Maker (Paperback)
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. I like that there are several recipes using chicken and turkey that provide an alternative to the pork recipes. It is nice to have a low fat option. That being said the pork sausage recipes look amazing. I've done enough cooking to know that the recipes are well written and the seasonings look amazing. Can't wait to start making the recipes. And best of all the back of the book is loaded with great recipes for using up all those sausages you will want to make.
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