- Paperback: 152 pages
- Publisher: The Good Life Press (16 Oct 2006)
- Language English
- ISBN-10: 1904871178
- ISBN-13: 978-1904871170
- Product Dimensions: 20.8 x 13.4 x 1.2 cm
- Average Customer Review: 4.5 out of 5 stars See all reviews (26 customer reviews)
- Amazon Bestsellers Rank: 513,677 in Books (See Top 100 in Books)
- See Complete Table of Contents
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More About the Author
Product Description
Food Matters Magazine, Dec 2006
Paul Peacock's delightful Sausage Book ..tells you everything you could wish to know about sausage making..a bit of history, some basic rules and then you are off - casings, linking, drying, smoking, breakfast sausage, lemon and fennel sausages, Malaysian sausage, Seafood sausage, Scarborough Fair sausage..The World is - well - your sausage!
Product Description
Whether making sausages on the kitchen table for the family meal or wanting to develop a small-scale business, this book explores the origins and development of the great British banger and gives step-by-step instructions on making your own sausages. With plenty of recipes including age-old traditional English ones as well as regional variations this book is an essential reference.
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Customer Reviews
Most Helpful Customer Reviews
60 of 61 people found the following review helpful
Format:Paperback
I bought this book after wanting to make my own sausages, buying all the equipment and then having no real guide to walk me through it. Finally, a funny, practical and interesting guide written by someone who has clearly enjoyed the rather comedic process of filling sausage casings! The lovely cover illustration suits exactly the tone of the book, and the interior images are extremely helpful. My only worry is that the pages are not wipe clean, as my copy is already rather dirty through reading whilst making sausages!
Incidentally, this book is worth buying for the dedication alone. Bon Appetit!
Incidentally, this book is worth buying for the dedication alone. Bon Appetit!
17 of 17 people found the following review helpful
Format:Paperback
No index for the recipies which is a bit annoying. They don't seem to be in any logical order either. The how-to part of the book is very good though.
7 of 7 people found the following review helpful
Format:Paperback
This book has given me a door into the mysterious world of sausage making.
I didn't have a clue until i got this book.
It is easily understood & simple to follow.
the first "basic" recipe is not good.
I followed it to the letter and found after several hours work that I
had a high bread content tasteless sausage.
Fortunately my old lurcher liked them.
Paul Peacock has given me the confidence to embark on a new hobby
& now I can bang out 2 or 3 kilos in an hour.
The hygeine rules are great, the guide to meat prep is good as well.
Take some of the recipes with a pinch of salt ( literally ) & most importantly
Have fun !
PS I am fatter than i have ever been since buying this book.
Am off to fry some pork & apple.
Please help. Addicted.
I didn't have a clue until i got this book.
It is easily understood & simple to follow.
the first "basic" recipe is not good.
I followed it to the letter and found after several hours work that I
had a high bread content tasteless sausage.
Fortunately my old lurcher liked them.
Paul Peacock has given me the confidence to embark on a new hobby
& now I can bang out 2 or 3 kilos in an hour.
The hygeine rules are great, the guide to meat prep is good as well.
Take some of the recipes with a pinch of salt ( literally ) & most importantly
Have fun !
PS I am fatter than i have ever been since buying this book.
Am off to fry some pork & apple.
Please help. Addicted.
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Most Recent Customer Reviews
Bang on
I purchased this book prior to investing in a mincer/sausage maker, I wanted to do a bit of research first. Read more
Published 6 days ago by Bertie
Useful Tool
Bought as a gift for a expat living in Japan who loves Bangers but is unable to find anything locally. Read more
Published 1 month ago by Mr. Justin Edsall
Great book
It is a great book and I have already used the cumberland sausage recepie, just dont put the amount of pepper they say unless you like very pepery cumberland but still good. Read more
Published 1 month ago by Mrs. S. Fisher
A sausage sensation!
Wow!
What an excellent, well written, informative, light hearted and funny book.
This book provides all the necessary information to get started with sausage... Read more
What an excellent, well written, informative, light hearted and funny book.
This book provides all the necessary information to get started with sausage... Read more
Published 3 months ago by James
Quiet Good
A good book for beginners like me. I think the history of the sausage part could be condensed by about half. Read more
Published 3 months ago by Gardening Man, Northern France
Sausage making book
Bought for a friend along with a sausage making kit. Thought it was so good we will be buying one for ourselves too. Very prompt delivery.
Published 4 months ago by Mrs. June Davis
Great little book
This is a great little book full of useful and easy to follow recipes. I had a go at making sausages at the weekend using my new sausage attachment on my Kenwood machine, and I... Read more
Published 4 months ago by Charlotte J. Teall
excellent
This book has got to be the bible for anyone interested in making their own sausages. One word of warning, when it tells you to add five grams of a herb, it means fresh not dried. Read more
Published 5 months ago by TonyEth
sausage book
When i recieved this book i had allready looked at all the reviews which gave it a good rating i was surpised to see that whilst it goes into detail on the how the why and the... Read more
Published 6 months ago by Suzanne Doreen Robson
full of ideas
Great ideas and plenty of them. Easy to follow recipes and lots of tips. A must-have book for sausage-makers everywhere.
Published 8 months ago by poshbird64
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