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.
Home Sausage Making
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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
--This text refers to an out of print or unavailable edition of this title.
Review
"Reavis shows readers in step-by-step illustrated fashion how to make a variety of classic sausages a complete guide to sausage preservation along with care and storage advice for the individual varieties included." -"Booklist "
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"The instructions for making the most of the sausage variations are surprisingly simple."
" -Publisher's Weekly "
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14 of 14 people found the following review helpful
By A Customer
Format:Paperback
I've had this book for a while now, and have made a few different sausage recipes from it. First off, the book is very good on encouraging readers to try making their own sausages, and it gives a lot of detail on what's involved in the process for various styles of sausage (smoked, loose, dried, links, etc.). The information about dealing with casings was right on the money and very easy to follow--I'm not sure I'd have gotten the good results I have without this particular section. Overall, the instructions are very clear, accurate, and really encouraging and helpful for beginners.
Unfortunately, this is kind of where the good news ends. So far, I've found the recipes to be kind of wanting. They're clever, and it's a comprehensive selection of sausages, but all the ones I've made have been pretty weakly spiced. I'm not talking about them not being hot enough--I like spicy food, but I don't think everything needs to be spicy--I'm talking about not having sufficient quantities of spices. For example, the bratwurst I made from their recipe didn't taste much like anything except meat. This is a fairly subtle sausage at the best of times, but as recommended in the book it's flavorless.
I have consistently found that I need to greatly increase the amount of spices in the sausages beyond what the recipes call for to get a flavor that seems appropriate. I'm a serious and very experienced cook, so I don't think it's a problem on my end. But your mileage may vary.
With that said, though, I still can recommend the book as a good starter into the concepts and techniques of sausage making. Would I buy it again? Maybe not. Will I refer to it again now that I have it? Definitely--on the technical side, it won't steer you wrong, and it's very user-friendly.
By JEAN-PAUL
Format:Paperback|Amazon Verified Purchase
This is the best book for a bigener.
Recommand to evreyone .Try the receipt in the book and really tasty and simple to do.
Recommand to evreyone .Try the receipt in the book and really tasty and simple to do.
By Jose
Format:Paperback
I bought this book when I was trying to make Summer Sausage and I found it lacking. On the one hand, it has lots of very nice fresh sausage recipes. On the other hand the information it provides for smoked, semi-dry, or dry sausages is too general to actually be helpful. I would not recommend it.
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