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Home Sausage Making: From Fresh and Cooked to Smoked, Dried, and Cured: 100 Specialty Recipes
Home Sausage Making 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.
376 pages, Paperback
First published September 17, 1981
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Displaying 1 - 9 of 9 reviews
May 10, 2017
Title: Home Sausage Making, 4th Edition: From Fresh and Cooked to Smoked, Dried, and Cured: 100 Specialty Recipes
Author: Charles G. Reavis, Evelyn Battaglia , & Mary Reilly
Publisher: Storey Publishing
Published: 9-19-2017
Pages: 376
Genre: Cooking, Food & Wine
Sub-Genre: Cookooks; Meats
ISBN: 9781612128696
ASIN: B06XPKDMQN
Reviewed for: NetGalley and Publisher
Rating: 5 Stars
An instructive cookbook on making homemade sausage. using a variety of meats. Everything from the common beef and pork to a bit more exotic lamb, and wild game. With photos and illustrations Reavis and Battaglia discuss equipment and the process of how grind the meat and fill the casings.
Once you make your sausages there are recipes to use all the delicious sausage you have prepared. If you enjoy making your food from scratch then here is a cookbook showing you haw to make sausage for breakfast , lunch, and every other type of course available, even liverwurst.
My rating is 5 out of 5 stars.
Amazon Link: https://www.amazon.com/dp/B06XPKDMQN/...
Barnes & Noble Link: http://www.barnesandnoble.com/w/home-...
Goodreads link: https://www.goodreads.com/book/show/3...
The Reading Room Link:https://www.facebook.com/permalink.ph...
Twitter Link: https://twitter.com/DelAnne531/status...
Author: Charles G. Reavis, Evelyn Battaglia , & Mary Reilly
Publisher: Storey Publishing
Published: 9-19-2017
Pages: 376
Genre: Cooking, Food & Wine
Sub-Genre: Cookooks; Meats
ISBN: 9781612128696
ASIN: B06XPKDMQN
Reviewed for: NetGalley and Publisher
Rating: 5 Stars
An instructive cookbook on making homemade sausage. using a variety of meats. Everything from the common beef and pork to a bit more exotic lamb, and wild game. With photos and illustrations Reavis and Battaglia discuss equipment and the process of how grind the meat and fill the casings.
Once you make your sausages there are recipes to use all the delicious sausage you have prepared. If you enjoy making your food from scratch then here is a cookbook showing you haw to make sausage for breakfast , lunch, and every other type of course available, even liverwurst.
My rating is 5 out of 5 stars.
Amazon Link: https://www.amazon.com/dp/B06XPKDMQN/...
Barnes & Noble Link: http://www.barnesandnoble.com/w/home-...
Goodreads link: https://www.goodreads.com/book/show/3...
The Reading Room Link:https://www.facebook.com/permalink.ph...
Twitter Link: https://twitter.com/DelAnne531/status...
November 29, 2017
I love sausage of any shape or kind. On a recent trip to Botswana I had a ball trying all different kinds of sausages. I loved the boerewors, so was thrilled to find a recipe for it in this book!! My husband loves mortadella, which is also included!! From andouille to chorizo, braunschweiger to Sai Krok Isan (Thai sour sausage), you can find it all here--and we haven't even moved on from the pork section yet!! There is also sections for Beef, Lamb and Veal Sausages, Combination Sausages, Game Sausages, Poultry Sausages, Seafood Sausages and, yes, there is even Vegetarian Sausages!
Part three (part one is Sausage 101 and Essential Techniques) is all about cooking with sausages. Sausage for Breakfast or Brunch, Sausage Starters and Sausage for Lunch or Dinner. I think the book is worth it for the history and recipes even if you're not planning on making your own sausages!! Try a Sausage and Pepper Quiche, Toad-in-the-Hole, Scotch Quail Eggs, Mini Corn Dogs and more. There are also recipes for Essential Sidekicks such as pickles, chutneys, sauces and more.
Lunch and Dinner recipes are even better with pizza recipes (Sausage, Ricotta and Fennel as well as Greek Pizza), Sausage-Filled Piroshki, Chicken and Sausage Cacciatore, Chicken Sausage Tandoori and so much more.
This is a great cookbook for sausage lovers everywhere. There's something for everyone--from the person who just wants to cook with great sausage to the one who wants to be in there from the beginning, creating their own masterpieces and even the vegetarian that doesn't want to give up sausage, you can find it all here.
I received a copy of this cookbook from Storey Publishing for my honest review. All thoughts and opinions are my own.
Part three (part one is Sausage 101 and Essential Techniques) is all about cooking with sausages. Sausage for Breakfast or Brunch, Sausage Starters and Sausage for Lunch or Dinner. I think the book is worth it for the history and recipes even if you're not planning on making your own sausages!! Try a Sausage and Pepper Quiche, Toad-in-the-Hole, Scotch Quail Eggs, Mini Corn Dogs and more. There are also recipes for Essential Sidekicks such as pickles, chutneys, sauces and more.
Lunch and Dinner recipes are even better with pizza recipes (Sausage, Ricotta and Fennel as well as Greek Pizza), Sausage-Filled Piroshki, Chicken and Sausage Cacciatore, Chicken Sausage Tandoori and so much more.
This is a great cookbook for sausage lovers everywhere. There's something for everyone--from the person who just wants to cook with great sausage to the one who wants to be in there from the beginning, creating their own masterpieces and even the vegetarian that doesn't want to give up sausage, you can find it all here.
I received a copy of this cookbook from Storey Publishing for my honest review. All thoughts and opinions are my own.
June 8, 2017
Oversize, poetic and with lovely photography, are the primary expectations of recipe books these days. Celebrity chefs grin big smiles and offer "healthy" or "decadent" recipes intended more to delight the mind than serve as actual instruction for home cooks.
This text is no less beautiful for not having Jamie Oliver on the front, but offers substantial instruction on the task itself, rather than the celebrity penning it.
Sausage making is not for the faint of heart. There's a lot of work involved, here is equipment that is absolutely necessary to get the job done, and there's the time investment in curing. This is farmhouse butchering, and the basics are walked through with clarity, explaining things as they go along.
If you're ready, if you have made the investment in time, energy and sharp grindy things, pick this book up too. It'll get you going, and teach you enough that you'll eventually branch out on your own.
If you build a smokehouse out back, though, call me, I do love me some smoked sausage.
This text is no less beautiful for not having Jamie Oliver on the front, but offers substantial instruction on the task itself, rather than the celebrity penning it.
Sausage making is not for the faint of heart. There's a lot of work involved, here is equipment that is absolutely necessary to get the job done, and there's the time investment in curing. This is farmhouse butchering, and the basics are walked through with clarity, explaining things as they go along.
If you're ready, if you have made the investment in time, energy and sharp grindy things, pick this book up too. It'll get you going, and teach you enough that you'll eventually branch out on your own.
If you build a smokehouse out back, though, call me, I do love me some smoked sausage.
October 2, 2017
This is an amazing book! There is so much information here, but it is still not overwhelming. There are many great step by step recipes and there are also sections about interesting people who are pro sausage makers. If you are not feeling ready to jump into making your own, there is also a section on cooking with sausage that has helpful tips.
We have recently purchased a home grinder, so we were able to try out a few of the recipes. We loved everything we have tried and we now make as much of our own sausage as we can.
Thank you to the publisher and Netgalley for a digital copy in exchange for an honest review.
We have recently purchased a home grinder, so we were able to try out a few of the recipes. We loved everything we have tried and we now make as much of our own sausage as we can.
Thank you to the publisher and Netgalley for a digital copy in exchange for an honest review.
December 14, 2017
Now we're cooking! I get some funny looks when I sing the praises of the sausage but in my opinion it's a very underrated piece of food. It's versatile and diverse, but this book showed me it's even more diverse than I was expecting. More of that later though.
Making sausages at home is one of those oddly rewarding projects you can undertake. It's like a little piece of butchery that you can do at home without requiring huge resources or space. Personally, my home butchery started with curing my own bacon which I found great fun, and sausages are a logical progression of that. It's great needing just basic tools and a little space to bring together some simple ingredients into something that is so common, yet few people would even consider attempting to make. Yet, for such a little time you can serve up something a little special and take pride in having created from scratch.
This book goes into great technical detail about sausage making without being intimidating. Okay, I admit I kinda skipped over some of the more technical recommendations and stuff because a) I'm english so USDA food labelling is meaningless for my purposes b) I'm not actually making a sausage right now and c) we all think we know everything anyway (granted there's a huge difference between my knowing that the meat needs to be properly cooked and the exact temperatures and such described in this book - but I can check them when I'm actually making sausages). Now sure, if you're a sausage fan some of this aspect will be known or obvious to you. But it's presented well and you can easily breeze over the bits you know to get to things you want to know.
The bulk of the book is a range of recipes. Now my english pride asks why our huge range of amazing sausages didn't get more coverage here, but I was too excited by some of the other recipes to feel too neglected. The seafood sausages especially caught my eye - a clam hot dog? A crayfish sausage? I thought I was pretty sausage savvy but this is a new world to me and one I want to explore. I loved learning about the asian sausages too. Most of the asian flavoured sausaged I've tried in my life have really been western sausages with a twist rather than the genuine articles.
Mixed in with the recipes are a selection of "Trade Secrets" in the "Meet the Makers" articles scattered throughout. It's hard for me to compare this 4th edition with the original from 1981 but it's fair to say these are either brand new or at the very least the most updated feature of the book. They add a wide range of voices. And yeah, don't be surprised that with all those different perspectives some will probably grab your attention more than others but you know what? You don't have to read them all. They're a great way of breaking up a list of what are essentially fairly simple recipes (spoiler alert: while the methods of each sausage aren't always identical they tend to be more similar than they are different - you're mainly here for weights and ingredients).
Actually, even if you're not planning on making sausages jump towards the end and the recipes do get a bit more involved - there's a section on cooking with sausages too. Again, some are simple and fairly obvious (sausage and eggs...), others are unexpected adventures (have you ever considered a sausage mousse before? Your quest is over, there's a recipe for that) that leave the mouth watering.
The book is stuffed with gorgeous photographs that will undoubtedly tempt you into trying something you would've passed over otherwise. The ones showing the steps involved just scream "I can do that too!" and the finished products... well if you get your first attempts looking that good you've found your calling but it's aspirational in the sense that it's not that far beyond what us mere mortals can muster in those early days.
The sausage is far more diverse than many people give credit. It can be simple or sophisticated. This book explores that so well. From recipes to cooking techniques to recipes. It really has something for everyone (and despite my talk of butchery that does include vegetarians too). Whether you're about to dabble in your first sausages and want a complete guide, or you're a seasoned sausagier after some inspiration and/or tips - pick up a copy of this book.
Making sausages at home is one of those oddly rewarding projects you can undertake. It's like a little piece of butchery that you can do at home without requiring huge resources or space. Personally, my home butchery started with curing my own bacon which I found great fun, and sausages are a logical progression of that. It's great needing just basic tools and a little space to bring together some simple ingredients into something that is so common, yet few people would even consider attempting to make. Yet, for such a little time you can serve up something a little special and take pride in having created from scratch.
This book goes into great technical detail about sausage making without being intimidating. Okay, I admit I kinda skipped over some of the more technical recommendations and stuff because a) I'm english so USDA food labelling is meaningless for my purposes b) I'm not actually making a sausage right now and c) we all think we know everything anyway (granted there's a huge difference between my knowing that the meat needs to be properly cooked and the exact temperatures and such described in this book - but I can check them when I'm actually making sausages). Now sure, if you're a sausage fan some of this aspect will be known or obvious to you. But it's presented well and you can easily breeze over the bits you know to get to things you want to know.
The bulk of the book is a range of recipes. Now my english pride asks why our huge range of amazing sausages didn't get more coverage here, but I was too excited by some of the other recipes to feel too neglected. The seafood sausages especially caught my eye - a clam hot dog? A crayfish sausage? I thought I was pretty sausage savvy but this is a new world to me and one I want to explore. I loved learning about the asian sausages too. Most of the asian flavoured sausaged I've tried in my life have really been western sausages with a twist rather than the genuine articles.
Mixed in with the recipes are a selection of "Trade Secrets" in the "Meet the Makers" articles scattered throughout. It's hard for me to compare this 4th edition with the original from 1981 but it's fair to say these are either brand new or at the very least the most updated feature of the book. They add a wide range of voices. And yeah, don't be surprised that with all those different perspectives some will probably grab your attention more than others but you know what? You don't have to read them all. They're a great way of breaking up a list of what are essentially fairly simple recipes (spoiler alert: while the methods of each sausage aren't always identical they tend to be more similar than they are different - you're mainly here for weights and ingredients).
Actually, even if you're not planning on making sausages jump towards the end and the recipes do get a bit more involved - there's a section on cooking with sausages too. Again, some are simple and fairly obvious (sausage and eggs...), others are unexpected adventures (have you ever considered a sausage mousse before? Your quest is over, there's a recipe for that) that leave the mouth watering.
The book is stuffed with gorgeous photographs that will undoubtedly tempt you into trying something you would've passed over otherwise. The ones showing the steps involved just scream "I can do that too!" and the finished products... well if you get your first attempts looking that good you've found your calling but it's aspirational in the sense that it's not that far beyond what us mere mortals can muster in those early days.
The sausage is far more diverse than many people give credit. It can be simple or sophisticated. This book explores that so well. From recipes to cooking techniques to recipes. It really has something for everyone (and despite my talk of butchery that does include vegetarians too). Whether you're about to dabble in your first sausages and want a complete guide, or you're a seasoned sausagier after some inspiration and/or tips - pick up a copy of this book.
December 23, 2017
Interesting book, lots of instructions, good recipes and nice pictures.
Perhaps for the novice its a little daunting to begin with.
I received this book from Netgalley in return for a honest review.
Perhaps for the novice its a little daunting to begin with.
I received this book from Netgalley in return for a honest review.
March 28, 2017
well, I am going to have to buy a good grinder with all the attachments now..
April 22, 2017
The recipes in this book are fabulous, I would love to make quite a few of them. The are easy to follow and well explained. The information on food handing and safety information, as well as requirements are excellent. There is a step by step instructions with photos which are extensive.
The details and information about smoking is very good, but I think it isn't something I would feel confident in doing, but having said that there are a lot of sausages that are made to use fresh.
There are a number of Makers featured, who share their recipes for sausages and tips. These are really great and make not only interesting stories but presenting fabulous sausages
The details and information about smoking is very good, but I think it isn't something I would feel confident in doing, but having said that there are a lot of sausages that are made to use fresh.
There are a number of Makers featured, who share their recipes for sausages and tips. These are really great and make not only interesting stories but presenting fabulous sausages
Read
July 30, 2017The format and graphic of the book look dated and I don't find them attractive but the book is magnificent. I really hope readers can realize that.
Displaying 1 - 9 of 9 reviews