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Home Sausage Making (Paperback)

by Susan Mahnke Peery (Author), Charles G. Reavis (Author)

4.0 out of 5 stars See all reviews (4 customer reviews)

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Product details

Paperback: 288 pages
Publisher: Storey Books; 3rd edition (20 Mar 2003)
Language English
ISBN-10: 158017471X
ISBN-13: 978-1580174718
Product Dimensions: 22.9 x 17.8 x 2 cm

Average Customer Review: 4.0 out of 5 stars See all reviews (4 customer reviews)

Amazon.co.uk Sales Rank: 12,873 in Books (See Bestsellers in Books)
Popular in these categories:
#7 in Books > Food & Drink > Reference & Gastronomy > Encyclopaedias & Dictionaries
#14 in Books > Food & Drink > Meals & Menus > Meat, Poultry & Game

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Product Description

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

4 Reviews

5 star:		(2)
4 star:		(0)
3 star:		(2)
2 star:		(0)
1 star:		(0)

Average Customer Review

4.0 out of 5 stars (4 customer reviews)

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Most Helpful Customer Reviews

54 of 56 people found the following review helpful:

3.0 out of 5 stars Home Sausage Making, 18 Jul 2005

By A Customer

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.

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30 of 33 people found the following review helpful:

3.0 out of 5 stars Separated by a common language, 20 Feb 2006

By	"jgheywood" - See all my reviews

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.

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18 of 27 people found the following review helpful:

5.0 out of 5 stars home sausage making, 13 May 2003

By	Don Dovey (UK) - See all my reviews

This review is from: Home Sausage Making (Paperback)

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.

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Most Recent Customer Reviews

5.0 out of 5 stars Home sausauge Making
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. Read more

Published 5 months ago by M. Harris

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