Grouping Information

Book Cover Information

Hoopla Extract Information

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(
    [year] => 2017
    [artist] => Charles G. Reavis
    [fiction] => 
    [coverImageUrl] => https://cover.hoopladigital.com/hbg_9781612128702_270.jpeg
    [titleId] => 15239389
    [isbn] => 9781612128702
    [abridged] => 
    [language] => ENGLISH
    [profanity] => 
    [title] => Home Sausage Making
    [demo] => 
    [segments] => Array
        (
        )

    [pages] => 376
    [children] => 
    [artists] => Array
        (
            [0] => stdClass Object
                (
                    [name] => Charles G. Reavis
                    [artistFormal] => Reavis, Charles G.
                    [relationship] => AUTHOR
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            [1] => stdClass Object
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                    [name] => Evelyn Battaglia
                    [artistFormal] => Battaglia, Evelyn
                    [relationship] => AUTHOR
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    [genres] => Array
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            [0] => Canning & Preserving
            [1] => Cooking
            [2] => Food Science
            [3] => Meat
            [4] => Methods
            [5] => Specific Ingredients
            [6] => Technology & Engineering
        )

    [price] => 2.99
    [id] => 15239389
    [edited] => 
    [kind] => EBOOK
    [active] => 1
    [upc] => 
    [synopsis] => 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. This completely revised and updated edition of the best-selling classic features detailed sausage-making instructions for a range of techniques and 100 recipes for pork, beef, lamb, veal, wild game, poultry, seafood, and vegetarian sausages - plus 100 recipes for cooking with sausage. Evelyn Battaglia, former executive editor of cookbooks and special interest publications at Martha Stewart Omnimedia and deputy editor of Everyday Food, and Mary Reilly, executive chef at Westfield State College and publisher of Edible Pioneer Valley, are the visionaries behind the completely revised 4th edition of Home Sausage Making. The original edition, authored by Charles G. Reavis, was published in 1981. Stuffed with Deliciousness



 Discover the world of flavor possibilities when you make sausage at home – from spicy andouille, linguica, and chorizo to down-home bangers, kosher salami, and satisfyingly sweet maple breakfast sausage.



 Step-by-step directions teach you how to create fresh, smoked, and dry-cured sausage. Equipped with your new skills, you can then make links and patties that appeal to every palate, with 100 recipes for beef, poultry, pork, wild game, seafood, and even vegetarian sausages.



 100 additional sausage-based recipes serve up diverse dishes for every meal of the day! Preface to the 4th Edition

Part One: The Basics

   Chapter 1: Sausage 101

   Chapter 2: Essential Techniques

Part Two: The Sausages

   Chapter 3: Pork Sausages

   Chapter 4: Beef, Lamb, and Veal Sausages

   Chapter 5: Combination Sausages

   Chapter 6: Game Sausages

   Chapter 7: Poultry Sausages

   Chapter 8: Seafood Sausages

   Chapter 9: Vegetarian Sausages

Part Three: Cooking with Sausage

   Chapter 10: Sausage for Breakfast or Brunch

   Chapter 11: Sausage Starters

   Chapter 12: Sausage for Lunch or Dinner

 Metric Equivalents and Conversions

 Spice Weights and Measures

 Resources

 Acknowledgments

 Index "[Author Evelyn] Battaglia [has] retained the meat bible's basics – breakfast patties, kielbasa, salami – and added dozens of sexier options, such as venison-and-lamb cevapi." - Modern Farmer



 "Nothing compares to the self-satisfaction of making one's own encased meats at home. This book leaves out no one, even providing vegetarian options, including bean- and tofu-based meatless sausages." - Booklist



 "Learn how to control your ingredients, carefully select quality meat, understand the differences between fresh and dry sausages, and even how to pair sausages with the perfect beer." - Kari Underly, James Beard–nominated author of The Art of Beef Cutting

  

 "Is making sausage at home worth it? Can you make something better than what you'd buy at the store? Is the process accessible for home cooks? This gorgeous, must-have manual answers these questions with every recipe, photo, and story: Yes, Yes, YES!" - Alana Chernila, author of The Homemade Kitchen
    [url] => https://www.hoopladigital.com/title/15239389
    [pa] => 
    [subtitle] => From Fresh and Cooked to Smoked, Dried, and Cured: 100 Specialty Recipes
    [publisher] => Storey Publishing, LLC
    [purchaseModel] => INSTANT
)