Homemade Sausage

Recipes and Techniques to Grind, Stuff, and Twist Artisanal Sausage at Home

Homemade Sausage

An ideal hands-on guidebook with step-by-step instructions on sourcing, grinding, seasoning, casing, preserving, and cooking sausage.

The Ultimate Guide to Cooking Sausage

Over 25 Homemade Sausage Recipes That Will Leave Your Mouth Watering!

The Ultimate Guide to Cooking Sausage

Who isn’t a huge fan of sausage? With their meaty and salty taste, there are many different dishes that you can make utilizing sausage that everyone will be one that your friends and family will love. If you are a fan of sausages and have been looking for the ultimate guide to sausage making, then this is the perfect book for you. Inside of this book not only will you learn how to cook sausage in six different ways that you can easily do within the comfort of your own home, but you will discover over 25 delicious homemade sausage recipes that will help you to do just that. So, what are you waiting for? Get your copy of this book and start cooking sausage today!

Sausage

Recipes for Making and Cooking with Homemade Sausage

Sausage

Think Beyond the Link You don’t have to be an expert cook or have a fancy kitchen to make sausage at home. If you simply think beyond the link, you’ll find a whole world of sausage possibilities. Patties, meatballs, fish balls, veg balls, meat loaf—these are all sausages without casings that are every bit as savory and satisfying as their linked cousins. And, since they do not require special equipment, they are a snap to make at home. In Sausage, Victoria Wise shares more than 75 recipes for easy-to-make, no-casing-required pork, beef, lamb, poultry, seafood, and even vegetarian sausages, including innovative recipes that turn them into sophisticated meals. An inviting and wonderfully diverse collection from all around the globe, this compendium features European classics, American mainstays, Asian favorites, Middle Eastern inspirations, and sausages African in origin. You will find dishes for every meal and occasion, such as Rustic Cornmeal Pancakes Dappled with American Breakfast Sausage and Slicked with Maple Syrup; Lunch Pie, aka Quiche, with Toulouse Sausage and Spinach; Vietnamese-Style Beef Sausage and Vegetable Spring Rolls with Mint Dipping Sauce; and Merguez and Apple Tagine over Couscous with Harissa. For those who like their sausage in traditional links, Wise offers expert direction for stuffing sausage into casings. Beautifully written and photographed, Sausage is the only book of its kind. Its array of inventive sausages and sausage-centric dishes are inspiration for both the new and the well-seasoned cook. Making sausage at home has never been so easy—nor the results so delicious. From the Trade Paperback edition.

The Complete Idiot's Guide to Sausage Making

The Complete Idiot's Guide to Sausage Making

Features sixty-five recipes for all meats including game and seafood. Also includes delicious recipes for vegetarian sausages and home-made condiments.

Republic of Barbecue

Stories Beyond the Brisket

Republic of Barbecue

It's no overstatement to say that the state of Texas is a republic of barbecue. Whether it's brisket, sausage, ribs, or chicken, barbecue feeds friends while they catch up, soothes tensions at political events, fuels community festivals, sustains workers of all classes, celebrates brides and grooms, and even supports churches. Recognizing just how central barbecue is to Texas's cultural life, Elizabeth Engelhardt and a team of eleven graduate students from the University of Texas at Austin set out to discover and describe what barbecue has meant to Texans ever since they first smoked a beef brisket. Republic of Barbecue presents a fascinating, multifaceted portrait of the world of barbecue in Central Texas. The authors look at everything from legendary barbecue joints in places such as Taylor and Lockhart to feedlots, ultra-modern sausage factories, and sustainable forests growing hardwoods for barbecue pits. They talk to pit masters and proprietors, who share the secrets of barbecue in their own words. Like side dishes to the first-person stories, short essays by the authors explore a myriad of barbecue's themes—food history, manliness and meat, technology, nostalgia, civil rights, small-town Texas identity, barbecue's connection to music, favorite drinks such as Big Red, Dr. Pepper, Shiner Bock, and Lone Star beer—to mention only a few. An ode to Texas barbecue in films, a celebration of sports and barbecue, and a pie chart of the desserts that accompany brisket all find homes in the sidebars of the book, while photographic portraits of people and places bring readers face-to-face with the culture of barbecue.

Meat Products and Dishes

Sixth Supplement to the Fifth Edition of McCance and Widdowson's The Composition of Foods

Meat Products and Dishes

This book updates and greatly extends all existing data for this food group from The Composition of Foods 5th Edition and is a unique source of new information.

Butchery and Sausage-Making For Dummies

Butchery and Sausage-Making For Dummies

Discover how to butcher your own meat and make homemadesausage With interest in a back-to-basics approach to food on the rise,more and more people are becoming interested in butchering theirown meat and making high-quality, preservative-free sausages. With easy-to-follow instructions and illustrations, Butchery& Sausage-Making For Dummies offers readers a look at howto butcher poultry, rabbit, beef, pork, lamb, and goats. The bookwill also explore sausage-making, with tips and recipes, and willlook at preserving meat through curing and smoking. Offers natural, healthier alternatives for sausages andpreserved meats for people wary of processed foods Provides helpful tips and guidance for home cooks and beginnerbutchers Provides needed guidance for those looking to explore thislong-overlooked profession Butchery & Sausage Making For Dummies is aninvaluable resource for home cooks interested in being moreresponsible about their meat, or those that are looking to savemoney and enjoy healthier alternatives to what's found in theirlocal grocery store.

How To Make Your Own Sausages

How To Make Your Own Sausages

Beginning with the history, the significance and the flavours of the great British Banger this book goes on to explain how to make sausages at home, with step-by-step instructions and mouthwatering recipes from all over the UK. It is ideal for those beginners who just want to make a couple of pounds for the family freezer, but it also assumes that readers will want to progress and so the necessary equipment and materials are explained, from how to buy them, to how to maintain them.

Creating Delicious Sausages

A Detailed Guide to Making Sausages

Creating Delicious Sausages

H elping restore spirits ravaged by infirmity and happenstance. O pting to reinforce God's divine grace and benevolent mercy. S erving daily a generous portion of love and compassion. P roviding comfort seasoned with both concern and sympathy. I nvoking the blessings of God to lift descending spirits. C hoosing to adhere to the positive in spite of adversity. E ffectuating Godly feelings of continual love and eternal peace. Written by: William H. Nelson The creativity of a southern hospice nurse spirited these writings inside From God's Front Porch. The physical, emotional, and spiritual needs voiced by the hospice patients and families that she cared for inspired her to use poetry and photography to capture their end-of-life experiences. Even though dying is usually not the most popular topic for a conversation piece, there is an increasing awareness in our society today for hospice to be entertained as a doable philosophy of care. Hospice is committed to affirm the cycle of life and enhance one's quality of living with dignity and compassion. These writings hopefully offer hope and encouragement not just for those transitioning in hospice, but also for those affected by their everyday life experiences. The mult

Old-Time Southern Cooking

Old-Time Southern Cooking

Offers recipes for more than 125 classics of Southern cooking, including breakfast specialties and dishes for Sunday dinners and special occasions.