Home Sausage Making 4th Edition From Fresh and Cooked to Smoked Dried and Cured 100 Specialty Recipes

Home Sausage Making, 4th Edition : From Fresh and Cooked to Smoked, Dried, and Cured: 100 Specialty Recipes
ISBN: 9781612128696
Publication Date: 1 October 2017

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.

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.

• Extensive update of classic bestseller
• 100 sausage recipes ranging from traditional ethnic favorites to contemporary flavours
• 100 recipes (80 new) for using sausage in every meal
• Techniques, signature recipes, and stories from leading charcuteries and sausage makers

About the Author

Mary Reilly, along with Evelyn Battaglia, has updated Home Sausage Making for the 4th Edition. For many years, Reilly ran her own catering business, The Savory Kitchen, and was chef/owner of Enzo Restaurant and Bar in Newburyport, Massachusetts. Reilly is now the executive chef at Westfield State University and publisher of Edible Pioneer Valley in western Massachusetts.