Home Sausage Making
From Fresh and Cooked to Smoked, Dried, and Cured : 100 Specialty RecipesBook - 2017
Is the most comprehensive go-to reference on the subject — and the re-designed fourth edition is better than ever, with 60 percent new and updated recipes, the most current guidelines for popular charcuterie techniques such as dry curing and smoking, and more. Step-by-step photos make the process accessible for cooks of all levels, and 100 recipes range from breakfast sausage to global favorites like mortadella, liverwurst, chorizo, salami, kielbasa, and bratwurst. Recipes for using wild game, chicken, seafood, and vegetables ensure there’s something for every taste. An additional 100 recipes highlight creative ways to cook with sausage.
Publisher: North Adams, MA :, Storey Publishing,, 
Edition: 4th edition
Copyright Date: ©2017
Characteristics: vii, 367 pages : color illustrations ; 24 cm