The Complete Art and Science of Sausage Making: 150 Healthy Homemade Recipes from Chorizo to Hot Dogs

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There are techniques and secrets to learning how to make sausage in the home kitchen. Making sausages is an ancient art that has made a remarkable comeback in recent years. Tania Reinhard explains the science to making sausages, taking all the guesswork out of it, making it a fun, safe and exciting project for any aspiring sausage maker.

Starting with the right tools and equipment there are step-by-step instructions that explain just how healthy sausages can be made simply by using the right ingredients and seasonings.

The book has an extraordinary variety of recipes with the best techniques from all over the world. Ingredients range from the classic pork, beef, lamb, chicken, and turkey, to wild game, fish and even vegetarian and vegan sausages.

Here are some of these tantalizing recipes:

Classics like Chorizo, Frankfurters, Salami, Keilbasa, Liverwurst, and Breakfast Sausage Pork recipes include Sicilian Sausage, Sage Potato Sausage, American Brat, Pesto Pork Sausage and Jamaican Jerk Sausage There is also a huge variety of chicken and turkey recipes like Chicken Parmesan Sausage, Persian Chicken, Turkey de Provence, Thanksgiving Turkey and Athenian Chicken The vegetarian and vegan recipes include Malaysian Satay, Sausage de Bologna, Greek Sausage, The Nutty Vegan and Lebanese Majadra.

Meal planning is easy with complete menus and the perfect pairings for sausage. The expert instructions, techniques and tips are crucial for any home sausage maker.

From the Publisher

SWEET ITALIAN SAUSAGES

In North America, the two most familiar Italian sausages are sweet Italian and hot Italian sausages. They are both fresh sausages (salsiccia fresca in Italian), and they contain similar ingredients, with one notable exception: hot Italian sausages contain copious amounts of hot pepper flakes.

CAJUN BOUDIN BLANC

This sausage gets its name from the Old French words boudin, meaning “sausage,” and blanc, meaning “white.” This is a Cajun take on the traditional French recipe, so it’s quite spicy.

AMERICAN HOT DOGS

The modern hot dog descended from the German wienerwurst, whose creators brought the sausage when they immigrated to North America in the 1800s. The sausage became a popular fixture, and commercial production began soon after. This recipe brings together the familiar flavors of an American classic for the home sausage maker.

Publisher ‏ : ‎ Robert Rose (May 1, 2016)
Language ‏ : ‎ English
Paperback ‏ : ‎ 272 pages
ISBN-10 ‏ : ‎ 0778805352
ISBN-13 ‏ : ‎ 978-0778805359
Item Weight ‏ : ‎ 2.31 pounds
Dimensions ‏ : ‎ 7 x 0.63 x 10 inches