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MASTERING THE CRAFT OF MAKING SAUSAGE

by: Warren R. Anderson

A comprehensive guide to making sausages of all kinds: beef & pork sausages, cased & uncased, sausages from poultry & game, emulsified sausage, cured sausages, fermented-style sausages & more. 50 B&W photos, 30 drawings; 6×9 inches, 320 pgs.

1-58080-155-2
978-1-58080-155-3
Softcover
03-31-2010
Game Cookbooks, Processing & Preserving

$19.95

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Meet the Author
Books of Warren R. Anderson
Overview

Here is an exceptionally complete guide to making sausage. The author of Mastering the Craft of Smoking Food here offers a comprehensive guide to making sausages of all kinds: beef and pork sausages, cased and uncased, sausages from poultry and game, emulsified sausage, cured sausages, fermented-style sausages and more. Complete instructions are provided for grinding meats, stuffing, curing, and storing sausage. Other chapters cover equipment and supplies, food safety, and techniques for cooking and smoking sausage. Sausages include bratwurst, Vienna sausage, luganega, kielbasa, chorizo, salami, and many others—100 different sausage recipes for in all.

ABOUT THE AUTHOR:
Warran R. Anderson
is a long-time amateur home sausage maker and the author of the acclaimed Mastering the Craft of Smoking Food. He lives in Aloha, OR.

Details

ISBN: 1-58080-155-2
Publisher: NATIONAL BOOK NETWORK
Publish Date: 03-31-2010

“MASTERING THE CRAFT OF MAKING SAUSAGE”

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