There are techniques and secrets to learning how to make sausages
in the home kitchen. Making sausages is an ancient art that has
made a remarkable comeback in recent years. Tania Reinhard explains
the science to making sausages, taking all the guesswork out of it,
making it a fun, safe and exciting project for any aspiring sausage
maker. Starting with the right tools and equipment there are
step-by-step instructions that explain just how healthy sausages
can be made simply by using the right ingredients and seasonings.
The book has an extraordinary variety of recipes with the best
techniques from all over the world. Ingredients range from the
classic pork, beef, lamb, chicken and turkey, to wild game, fish
and even vegetarian and vegan sausages. Here are some of these
tantalizing recipes: * Classics like Chorizo, Frankfurters, Salami,
Keilbasa, Liverwurst, and Breakfast Sausage; * Pork recipes include
Sicilian Sausage, Sage Potato Sausage, American Brat, Pesto Pork
Sausage and Jamaican Jerk Sausage; * There is also a huge variety
of chicken and turkey recipes like Chicken Parmesan Sausage,
Persian Chicken, Turkey de Provence, Christmas Turkey and Athenian
Chicken; * The vegetarian and vegan recipes include Malaysian
Satay, Sausage De Bologna, Greek Sausage, The Nutty Vegan and
Lebanese Majadra. Meal planning is easy with complete menus and the
perfect pairings for a sausage. The expert instructions, techniques
and tips are crucial for any home sausage maker.
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