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Home Sausage Making Paperback – 20 Mar 2003

4.3 out of 5 stars 26 customer reviews

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Product details

  • Paperback: 224 pages
  • Publisher: Storey Books; 3rd edition (20 Mar. 2003)
  • Language: English
  • ISBN-10: 158017471X
  • ISBN-13: 978-1580174718
  • Product Dimensions: 17.8 x 1.8 x 22.9 cm
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (26 customer reviews)
  • Amazon Bestsellers Rank: 229,480 in Books (See Top 100 in Books)

Product Description

Review

"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 recipes

See all Product Description

Customer Reviews

Top Customer Reviews

By A Customer on 18 July 2005
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: [...] 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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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.
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Format: Paperback
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 are all based on US cuts of meat together with ingredients which make this book of little use in the UK market
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Format: Paperback
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. There are a lot of recipes I can't imagine a Brit could, or would want to, make such as buffalo sausages and squirrel sausages! At £7.95 it is cheap enough to give it a try though.
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Format: Paperback Verified Purchase
This book was a dissapointment, very american and ok if you want to make bear or elk sausages. Paul Peacock book is for the european market.
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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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Format: Kindle Edition Verified Purchase
GREAT BOOK but as its American some words have to be translated into UK english another slight nigle is that it repeats itself very often otherwise its really good
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Format: Paperback
A great book with lots of information for the beginner and experienced sausage makers alike.

I highly recommend this book to anyone starting out.
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