Home Sausage Making
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Product Description
Synopsis
HOME SAUSAGE MAKING with over 95,000 copies in print, is the classic in the field. Now repackaged in a smaller, friendlier size for a new generation of sausage lovers, and completely revised and updated to comply with current 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.
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Customer Reviews
Most Helpful Customer Reviews
80 of 83 people found the following review helpful
Format:Paperback
Just a note to say that this is a US book (a plea for synopsis writers and reviewers to mention country of origin for cookery books, and describe the success of attempts at internationalisation).
The measurements are mostly in pounds, spoons and feet, but the odd 'cup' does creep in. Temperatures are given in both Fahrenheit and Celsius.
Most ingredients are obvious to a UK buyer, but some will need research, and these include some of the most important ones. For example: http://www.askthemeatman.com/hog_cuts_interactive_chart.htm indicates that 'Pork Butt' is not found at the rear of the animal but is, rather, the shoulder. Also, it is not clear which of the several available curing agents is meant by 'curing salt', or whether it matters.
A note in the book indicates that recipes have been adjusted to a lower (15%) than traditional (25%) fat content, which I consider to be a shame. Others may find this a bonus.
Please ignore the star rating above. This review is not about the quality or diversity of the recipes.
43 of 47 people found the following review helpful
Format:Paperback
Why use 3 ingredients when 20 will do. I found myself asking this many times during my use of this book. Many of the recipes were overcomplicated when the basic art of sausagemaking is essentialy simple, our forefathers didn't have the range of ingredients mentioned in Frankfurters for example.
Like other reveiwers, I find the use of American measures and terms confusing: crushed red pepper, broiling, pan broiling? So without an addendum to convert the terms to english cooking, expect some frustration and please publishers/authors/booksellers, if you expect your tome to be read outside of the USofA just add a small addendum with the changes required to convert to european measures and terms.
Like other reveiwers, I find the use of American measures and terms confusing: crushed red pepper, broiling, pan broiling? So without an addendum to convert the terms to english cooking, expect some frustration and please publishers/authors/booksellers, if you expect your tome to be read outside of the USofA just add a small addendum with the changes required to convert to european measures and terms.
2 of 2 people found the following review helpful
Format:Paperback
Interesting book. I needed to know about sausage making, as going to run a smallholding, It goes in to depth and has many recipes, it is easy to follow. will be trying most of the recipes. Tells you all that you need to make sausages ingrediants and toolsBest book I have read so far.
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Most Recent Customer Reviews
Not written for the UK market
An interesting book giving a introduction to sausage making together with hygene and preservation methods based on US food standards and practices
However the recipes... Read more
However the recipes... Read more
Published 28 days ago by Mr. Di Rogerson
making sausages at home
This book has some useful information about general techniques and is a starting point for the beginner. However, it is an American book and I found the recipes disappointing. Read more
Published 4 months ago by Mrs Makinson
Everything I needed to know and more inside this book
A great book with lots of information for the beginner and experienced sausage makers alike.
I highly recommend this book to anyone starting out.
I highly recommend this book to anyone starting out.
Published 17 months ago by S BROOKS
home sausage making
This is a very well written and easy to use book with some really usefull tips and ideas which I have tried with much success.
Published on 13 May 2003 by Don Dovey
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