
- English
- ePUB (mobile friendly)
- Available on iOS & Android
eBook - ePub
Mastering the Craft of Making Sausage
About this book
With complete step-by-step instructions and detailed recipes for 100 different kinds of sausage, MASTERING THE CRAFT OF MAKING SAUSAGE is the perfect how-to guide for beginning and veteran home sausage-makers alike.
The book shows the reader how to make 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—all fully illustrated. Sausages include bratwurst, Vienna sausage, loukanika, kielbasa, chorizo, salami, and many others—100 different sausage recipes in all.
The book shows the reader how to make 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—all fully illustrated. Sausages include bratwurst, Vienna sausage, loukanika, kielbasa, chorizo, salami, and many others—100 different sausage recipes in all.
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Please note we cannot support devices running on iOS 13 and Android 7 or earlier. Learn more about using the app.
Yes, you can access Mastering the Craft of Making Sausage by Warren R. Anderson in PDF and/or ePUB format, as well as other popular books in Art & Culinary Arts. We have over one million books available in our catalogue for you to explore.
Information
Table of contents
- CHAPTER 1 Introduction
- CHAPTER 2 Equipment
- CHAPTER 3 Supplies
- CHAPTER 4 Health Matters
- CHAPTER 5 Grinding, Mixing, and Stuffing
- CHAPTER 6 Cooking Sausage
- CHAPTER 7 Sausage Smoking and Food Smokers
- CHAPTER 8 Fresh Sausage
- CHAPTER 9 Cured Sausage
- CHAPTER 10 Emulsified Sausage
- CHAPTER 11 Fermented-Style Sausage
- APPENDICES
- About the Author