- Paperback: 48 pages
- Publisher: Struik Publishers (1 Jan 2004)
- Language English
- ISBN-10: 1868252892
- ISBN-13: 978-1868252893
- Product Dimensions: 27.4 x 21 x 0.6 cm
- Average Customer Review: 5.0 out of 5 stars See all reviews (3 customer reviews)
- Amazon Bestsellers Rank: 386,441 in Books (See Top 100 in Books)
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Product Description
Product Description
This guide offers step-by-step instructions on how to make biltong and droewors, a variety of different sausages (including boerewors, salami and pork sausages), as well as cured and smoked meats. Not only does this guide provide the basic instructions on how to master these traditional methods at home but it also includes recipes for an array of delicious dishes. The dishes range form biltong quiche, biltong potbread, ham and Cheddar rolls, Kasseler rib with mustard, glazed ham, soutribbetjie and pastrami to Russian sausage and banana kebabs, salami and noodle salad, wors with ratatouille, and quick bacon and egg pie.
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Customer Reviews
Most Helpful Customer Reviews
5 of 5 people found the following review helpful
Amazon Verified Purchase
I made up my mind that I wanted to make my own sausages because I am suspicious of the ingredients of commercial sausages. With young children in the family, we want to know that what they are eating is nutritious and good quality.
I bought this book to teach me, a novice, how to make sausages properly.
1. The instructions, accompanied by step-by-step photos were very clear and well written.
2. There are diagrams of beef, lamb and pork cuts of meat so that if you live in a country with a different word for 'topside' for instance, you will be able to show your butcher a picture that will help you get the right cut.
3. The book also shows you dry curing, wet curing and smoking of meat, with diagrams on how to make your own smokers, and your own drying boxes, or what to look for in a ready made product.
4. There are instructions how to make Salami, Pastrami, Bacon, Corned Beef, Leipoldt Ham, Liver Sausage, Kassler Ribs, Russian sausages, ham etc, and how to hang them up to dry, how to preserve them and how to freeze and store them.
5. But the authors don't stop there. They also include recipes for biltong spread, bread cooked over the fire, dips, salads, muffins, pies, casseroles, various glazes such as Beer Glaze, Mustard Glaze, Apricot Glaze.
6. The book uses the Metric system of kilograms, millilitres etc.
7. The book is South African. They use a word, Speck, that may confuse other nations, especially as it is sometimes translated as bacon. The authors state in a coloured box that Speck is the fat of pork belly or mutton tail.
This is a goldmine of a book, and the step by step photos explaining the process build up confidence and make it seem easy enough for anyone to try their hand at this sort of home food preparation. What surprised me was the fact that all this is crammed into an A4 sized book with only 47 pages.
I bought this book to teach me, a novice, how to make sausages properly.
1. The instructions, accompanied by step-by-step photos were very clear and well written.
2. There are diagrams of beef, lamb and pork cuts of meat so that if you live in a country with a different word for 'topside' for instance, you will be able to show your butcher a picture that will help you get the right cut.
3. The book also shows you dry curing, wet curing and smoking of meat, with diagrams on how to make your own smokers, and your own drying boxes, or what to look for in a ready made product.
4. There are instructions how to make Salami, Pastrami, Bacon, Corned Beef, Leipoldt Ham, Liver Sausage, Kassler Ribs, Russian sausages, ham etc, and how to hang them up to dry, how to preserve them and how to freeze and store them.
5. But the authors don't stop there. They also include recipes for biltong spread, bread cooked over the fire, dips, salads, muffins, pies, casseroles, various glazes such as Beer Glaze, Mustard Glaze, Apricot Glaze.
6. The book uses the Metric system of kilograms, millilitres etc.
7. The book is South African. They use a word, Speck, that may confuse other nations, especially as it is sometimes translated as bacon. The authors state in a coloured box that Speck is the fat of pork belly or mutton tail.
This is a goldmine of a book, and the step by step photos explaining the process build up confidence and make it seem easy enough for anyone to try their hand at this sort of home food preparation. What surprised me was the fact that all this is crammed into an A4 sized book with only 47 pages.
3 of 3 people found the following review helpful
Great book, Great price, great service and a must if you don't know how to make these South African delicacies!
0 of 2 people found the following review helpful
Excellent book, delighted with purchase. Good insight to the art of wood carving with super art work that beautifully displays the craft.
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