List Price: $16.95Amazon.com's Price: $11.53 You Save: $5.42 (32%)Prices subject to change.
Availability: Usually ships in 24 hours
Binding: Paperback
Dewey Decimal Number: 641.36
EAN: 9781580174718
ISBN: 158017471X
Label: Storey Publishing, LLC
Manufacturer: Storey Publishing, LLC
Number Of Items: 1
Number Of Pages: 288
Publication Date: January 15, 2003
Publisher: Storey Publishing, LLC
Sales Rank: 6670
Studio: Storey Publishing, LLC
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Editorial Review:
Product Description:
HOME SAUSAGE MAKING is the classic in the field. Now completely revised and updated to comply with current USDA safety standards, this new edition features 150 recipes. Included in the lineup are 100 recipes for sausages (cased and uncased) and 50 recipes for cooking with sausage, all written for contemporary tastes and cooking styles. There are instructions for making sausages with beef and pork, fish and shellfish, chicken and turkey, and game meats. Ethnic favorites include German specialties such as Bratwurst, Mettwurst, and Vienna Sausage; Italian Cotechino and Luganega; Polish Fresh and Smoked Kielbasa; and Spanish-Style Chorizo, Potatis Korv (Swedish Potato Sausage), Kosher Salami, and Czech Yirtrnicky. On top of all the meat varieties, there is an entirely new section on vegetarian sausage options.
Amazon.com Review:
Making sausage at home is simple and pain free. Once you've learned the basics, experimentation and sausage innovation are bound to take over. Then before you know it, you will be making gourmet sausages that are better than anything you can buy in the market, and at half the cost! Charles Reavis's Home Sausage Making introduces a world of banger possibilities--from traditional pork to salmon and poultry. However, you will need more than just the book. A meat grinder is recommended as is a sausage stuffer and sausage skins. Beyond that, ingredients are pretty basic. This is, after all, reaching right back to the peasant kitchen--and the mindset that there's a way to use everything from snout to tail except for the squeal. Start with Reavis, then reach beyond. --Schuyler Ingle
Average Rating: 
Rating:  -
I don't eat pork and so it is best that I make my own beef sausage, not turkey but THE BEEF. I did mix up some of the recipes using the beef and it was very good. This book is reasonably priced and delivered to me what I was looking for...
Rating: -
I just purchased this book. Yesterday, I was ambitious and wanted to try out some of the recipes. I started out with the portabella sausage for a nice lunch meal. Easy and fantastic. A real keeper of a recipe.
Next, I wanted to try the cotechino. We hosted an exchange student from Reggio Emilia and I wanted to try this recipe from her home town. The results were good. A touch too much cloves for my taste, but passable. I'll cut the cloves to half the amount next time.
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Rating: -
i used this recipe book to make 5 different kinds of sausage for my son's wedding rehersal dinner. they were all excellent. the book provides a good foundation on which to build your own favorite recipies.
Rating:  -
This book has old information that is no longer recommended by food experts. SaltPeter is no longer a substance that should be used and it is included in some of the instructions in this book. There are VERY few actual sausage making recipes. Most of the recipes are for cooking WITH sausage as an ingredient. If I had purchased this book from a local store -- I would return it for a refund.
Rating: -
A very detailed and comprehensive guide to sausage making. Good reading, lots of good ideas.
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