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Home Sausage Making: How-to Techniques for Making and Enjoying 100 Sausages at Home (Paperback)

Edition 3
Overall Rating Rating 4.5  |  2 reviews  |  Write a review
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Item #: 2812721
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    Sausage as the ingredient of the year in 2000! Who would have thought that Bon Appetit would make such a choice? But sausage it was. Maybe it was an increased interest in Mexican and other ethnic home-cooking; or the addition of new flavors such a......more

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Sausage as the ingredient of the year in 2000! Who would have thought that Bon Appetit would make such a choice? But sausage it was. Maybe it was an increased interest in Mexican and other ethnic home-cooking; or the addition of new flavors such as apple, pesto, sun-dried tomato, and jalapeno pepper; or the development of leaner, healthier versions of old favorites (low-fat, turkey, hot Italian sausages anyone?). Whatever the reasons, sausage is hot and sales are growing. The National Hot Dog & Sausage Council expects sales to grow to $11.7 billion by 2008. So why not try your hand at making your own sausages?Home Sausage Making, with 95,000 copies in print, is the classic in the field. Now repackaged in a smaller, friendlier trim size for a new generation of sausage lovers, and completely revised and updated to comply with current USDA 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. There are instructions for making sausages with beef and pork, fish and shellfish, chicken and turkey, and game meats. Ethnic favorites include German specialties such as Bratwurst, Mettwurst, and Vienna Sausage; Italian Cotechino and Luganega; Polish Fresh and Smoked Kielbasa; and Spanish-Style Chorizo, Potatis Korv (Swedish Potato Sausage), Kosher Salami, and Czech Yirtrnicky. On top of all the meat varieties, there is an entirely new section on vegetarian sausage options.'

Author:
Peery, Susan Mahnke
Genre:
COOKING / Specific Ingredients / Meat
Audience:
General/trade
Edition:
3
Format:
Paperback
Pages:
288
Language:
English
Publisher:
Storey Books
Publish Date:
01/15/2003
Copyright Year:
20020601
ISBN:
9781580174718
Height:
8.75 in
Wdth:
7.0 in
Thickness:
1.0 in
Unit weight:
1.2 lb
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  • great book

    great book helps a lot and good recipes, a must for newbies like myself

    • How did the image on site compare with the actual product? exactly the same
    • How accurate was the on site description of the product? book is the book
    • Please tell us about the quality of the product. brand new book
    • Would you recommend this to a friend? Yes
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    ecvdave from oakland oregon, Apr 10, 2012

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