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Bruce Aidells' Complete Sausage Book: Recipes from America's Premier Sausage Maker (Paperback)

by Bruce Aidells (Author), Denis Kelly (Author) "MAKING SAUSAGE AT HOME IS NOT DIFFICULT OR OVERLY COMPLICATED, AND it can be a lot of fun ..." (more)

4.8 out of 5 stars See all reviews (5 customer reviews)

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Product Details

Paperback: 336 pages
Publisher: Ten Speed Press (Sep 1 2000)
Language: English
ISBN-10: 1580081592
ISBN-13: 978-1580081597
Product Dimensions: 23.4 x 18.6 x 2.5 cm
Shipping Weight: 790 g

Average Customer Review: 4.8 out of 5 stars See all reviews (5 customer reviews)

Amazon.ca Sales Rank: #5,017 in Books (See Bestsellers in Books)
Popular in these categories:
#4 in Books > Cooking, Food & Wine > Cooking by Ingredient > Meat, Poultry & Seafood > Meats
#19 in Books > Cooking, Food & Wine > Reference

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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.

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

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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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	80% buy the item featured on this page: Bruce Aidells' Complete Sausage Book: Recipes from America's Premier Sausage Maker 4.8 out of 5 stars (5) CDN$ 16.98
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Customer Reviews

5 Reviews

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4 star:		(1)
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Average Customer Review

4.8 out of 5 stars (5 customer reviews)

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Most helpful customer reviews

4.0 out of 5 stars Worth it even if you don't make your own sausage, Nov 29 2002

By	Esther Schindler (Scottsdale, AZ USA) - See all my reviews (REAL NAME)

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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5.0 out of 5 stars Insanely great book (if you want to make sausage)!, Jan 29 2002

By A Customer

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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5.0 out of 5 stars Want to make sausage? Buy this book!, Sep 25 2001

By	"riverdiva" (Portland, OR) - See all my reviews

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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Most recent customer reviews

5.0 out of 5 stars absolute keeper
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. Read more

Published on April 7 2001

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