Home Sausage Making Paperback – 20 Mar 2003
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"Reavis shows readers in step-by-step illustrated fashion how to make a variety of classic sausages a complete guide to sausage preservation along with care and storage advice for the individual varieties included." -"Booklist "
"The instructions for making the most of the sausage variations are surprisingly simple."
"-Publisher's Weekly ""
From the Back Cover
Healthy Homemade Sausage Sizzling in Your Kitchen!
There is no mistaking that mouthwatering aroma, rich with herbs and spices.
This NEW Revised Edition of Home Sausage Making is a combination how-to manual and cookbook. This edition includes NEW poultry and fish chapters. All recipes have been rewritten to reflect lower fat and salt content. Learn dozens of ways of combining fresh, healthy homemade sausage with other ingredients to prepare hors d'oeuvres, crepes, sandwiches, pasta dishes, and many other dinner treats.
Learn the secrets to the world's finest sausage.
-- Complete how-to instructions using equipment already in your kitchen
-- Make over 32 types of sausage, fresh and cured
-- Health facts about sausage
-- Poultry sausage -- NEW chapter
-- Fish sausage -- NEW chapter
-- Over 175 recipesSee all Product Description
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Top Customer Reviews
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: [...] 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.
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.
However the recipes are all based on US cuts of meat together with ingredients which make this book of little use in the UK market
I highly recommend this book to anyone starting out.
Most Recent Customer Reviews
Very helpful book, I make sausages commercially now and sell quite a bit!Published 17 months ago by Olukunle
bought this f for xmas i got the sausing machine and some collagen skins too! they have everything so i got them something they didnt have and they love it!Published 18 months ago by Chippatsy