Sausage: Recipes for Making and Cooking with Homemade Sausage by Sausage Making Books
Updated on 5-8-2013.
- Paperback: 176 pages
- Publisher: Ten Speed Press; Original edition April 27, 2010
- Language: English
- ISBN-10: 158008012X
- ISBN-13: 978-1580080125
7.4 x 0.6 x 9.1 inches
- Shipping Weight: 1.2 pounds
Think Beyond the Link
You don’t have to be an expert cook or have a fancy kitchen to make sausage at home. If you simply think beyond the link, you’ll find a whole world of sausage possibilities. Patties, meatballs, fish balls, veg balls, meat loaf—these are all sausages without casings that are every bit as savory and satisfying as their linked cousins. And, since they do not require special equipment, they are a snap to make at home.
In Sausage, Victoria Wise shares more than 75 recipes for easy-to-make, no-casing-required pork, beef, lamb, poultry, seafood, and even vegetarian sausages, including innovative recipes that turn them into sophisticated meals. An inviting and wonderfully diverse collection from all around the globe, this compendium features European classics, American mainstays, Asian favorites, Middle Eastern inspirations, and sausages African in origin. You will find dishes for every meal and occasion, such as Rustic Cornmeal Pancakes Dappled with American Breakfast Sausage and Slicked with Maple Syrup; Lunch Pie, aka Quiche, with Toulouse Sausage and Spinach; Vietnamese-Style Beef Sausage and Vegetable Spring Rolls with Mint Dipping Sauce; and Merguez and Apple Tagine over Couscous with Harissa. For those who like their sausage in traditional links, Wise offers expert direction for stuffing sausage into casings.
Beautifully written and photographed, Sausage is the only book of its kind. Its array of inventive sausages and sausage-centric dishes are inspiration for both the new and the well-seasoned cook. Making sausage at home has never been so easy—nor the results so delicious.
I also checked this book out from the library and have decided to purchase it. I'm sorry the negative reviewer didn't TRY any of the recipes,they are delicious. I'm guessing they were expecting more of the smoked sausage types. Which there are many good books out for that, but Victoria's book is about fresh sausages. Many that don't need to be stuffed into casings, thus the patties, meatballs, etc. I personally like this because I don't need special equipment, to purchase casings and spend more time stuffing. But she does include detailed instructions on how to do this,including grinding your own meat, if so inclined.None of the sausages are smoked or pre-cooked, they also don't have any nitrates or corn syrup included. So if you are looking for interesting, healthy ways of preparing seasoned ground meats (and tofu!) this cookbook will delight you. I also appreciate the broad range of ethnic tastes presented from Asian, German, Mexican, Mediterranean and American cuisines. I can't vouch for authenticity of these preparations only that they are tasty. I greatly appreciate the accompanying recipes that include each sausage. And don't worry there are only 3 vegetarian recipes, only 1 with tofu!We raise our own lamb and a pig every year and buy a quarter of beef, so this cookbook really fills a need I had for branching out from the old hamburger and meatloaf rut. Not that that it is necessary to have a freezer full of meat. All of the recipes are made with only 1-2# of ground meat. I am enjoying more variety with this cookbook. I also appreciate the photography, it is very beautifully done.
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Updated on 5-8-2013.