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Product Details
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Product Description
From Library Journal
Copyright 2001 Reed Business Information, Inc.
From Booklist
Copyright © American Library Association. All rights reserved
MAKING SAUSAGE AT HOME IS NOT DIFFICULT OR OVERLY COMPLICATED, AND it can be a lot of fun. Read the first page
Concordance
Front Cover | Copyright | Table of Contents | Excerpt | Index
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Most helpful customer reviews
7 of 7 people found the following review helpful
5.0 out of 5 stars
Insanely great book (if you want to make sausage)!,
By A Customer
This review is from: Bruce Aidells' Complete Sausage Book: Recipes from America's Premier Sausage Maker (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.
6 of 6 people found the following review helpful
5.0 out of 5 stars
absolute keeper,
By A Customer
This review is from: Bruce Aidells' Complete Sausage Book: Recipes from America's Premier Sausage Maker (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!!!
4 of 4 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.
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