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Home Sausage Making, 3rd Edition: How-To Techniques for Making and Enjoying 125 Sausages at Home by Susan Mahnke Peery and Charles G. Reavis

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  • Country-style breakfast sausage

    • Categories: Breakfast / brunch
    • Ingredients: hog casings; pork butt; pork fat; dried sage; white pepper; dried thyme; dried summer savory; dried red pepper flakes

  • Basic breakfast sausage

    • Categories: Breakfast / brunch
    • Ingredients: hog casings; pork butt; dried sage; white pepper; dried thyme; dried marjoram; ground cloves; dried red pepper flakes

  • Maple breakfast sausage

    • Categories: Breakfast / brunch
    • Ingredients: hog casings; pork butt; dried sage; onions; dry mustard; maple syrup; store-cupboard ingredients

  • Garlic sausage

    • Categories: Main course
    • Ingredients: hog casings; pork butt; store-cupboard ingredients; ground allspice; ground cinnamon; new ingredient; ginger root; dry white wine; dried thyme

  • Cotechino

    • Categories: Main course; Italian
    • Ingredients: hog casings; ham; pork skin; Parmesan cheese; ground cinnamon; nutmeg; ground cayenne pepper; ground cloves

  • Luganega

    • Categories: Main course; Italian
    • Ingredients: hog casings; pork butt; pork fat; lemons; oranges; ground coriander; nutmeg; dry vermouth; Parmesan cheese; store-cupboard ingredients

  • Giorgio DeGianni's Italian sausage

    • Categories: Main course; Italian
    • Ingredients: hog casings; red wine; garlic; pork butt; sugar; nutmeg; ground cayenne pepper

  • Northern Italian-style hot sausage

    • Categories: Main course; Italian
    • Ingredients: hog casings; pork butt; pork fat; ground coriander; store-cupboard ingredients; dried red pepper flakes

  • Northern Italian-style sweet sausage

    • Categories: Main course; Italian
    • Ingredients: hog casings; pork butt; pork fat; ground coriander; store-cupboard ingredients

  • Scilian-style hot sausage

    • Categories: Main course; Italian
    • Ingredients: hog casings; pork butt; pork fat; fennel seeds; store-cupboard ingredients; dried red pepper flakes

  • Sicilian-style sweet sausage

    • Categories: Main course; Italian
    • Ingredients: hog casings; pork butt; pork fat; anise seeds

  • Chorizo

    • Categories: Main course; Mexican
    • Ingredients: hog casings; pork butt; pork fat; store-cupboard ingredients; fennel seeds; dry red wine; brandy; dried red pepper flakes

  • Pork and apple sausage

    • Categories: Main course
    • Ingredients: hog casings; pork butt; pork fat; store-cupboard ingredients; leeks; apple cider (alcohol-free); apples; lemons; parsley; rosemary

  • Pork and pistachio sausage

    • Categories: Main course
    • Ingredients: hog casings; pork butt; pork fat; store-cupboard ingredients; rosemary; pistachio nuts; nutmeg

  • Southwestern pork sausage

    • Categories: Main course; North American
    • Ingredients: hog casings; pork butt; pork fat; store-cupboard ingredients; ground coriander; ground cumin; ground ancho chiles; garlic; dried red pepper flakes

  • Polish sausage

    • Categories: Main course; Polish
    • Ingredients: hog casings; pork butt; pork fat; store-cupboard ingredients; ground cayenne pepper; green peppers; onions; chicken stock; powdered milk

  • Liverwurst

    • Categories: Main course; German
    • Ingredients: pork livers; pork butt; sweet paprika; white pepper; ground coriander; dried marjoram; ground allspice; mace; ground cardamom; sweet onions; collagen casings; powdered milk

  • Shaker scrapple

    • Categories: Breakfast / brunch; North American
    • Ingredients: pork; dried sage; marjoram; cornmeal; whole wheat flour

  • Pennsylvania scrapple

    • Categories: Breakfast / brunch; North American
    • Ingredients: pork livers; pork shoulder; onions; all-purpose flour; buckwheat flour; cornmeal; ground coriander; mace; thyme; marjoram

  • Estonian Christmas barley sausage

    • Categories: Main course; Christmas; Estonian
    • Ingredients: hog casings; pearl barley; pork; caraway seeds; bay leaves; onions

  • Italian-style dry sausage

    • Categories: Italian
    • Ingredients: pork butt; pork fat; fennel seeds; anise seeds; powdered ascorbic acid; curing salt; dry red wine; hog casings

  • Spanish-style chorizo

    • Categories: Main course; Spanish
    • Ingredients: pork butt; pork fat; ground cayenne pepper; cumin seeds; oregano; fennel seeds; powdered ascorbic acid; curing salt; brandy; hog casings; store-cupboard ingredients; dried red pepper flakes

  • Braunschweiger

    • Categories: German
    • Ingredients: pork livers; pork butt; white pepper; mustard seeds; marjoram; ground allspice; powdered ascorbic acid; curing salt; hog casings; powdered milk

  • Calabrese salami

    • Categories: Italian
    • Ingredients: pork; pork fat; white pepper; powdered ascorbic acid; curing salt; brandy; dry vermouth; anise extract; hog casings; dried red pepper flakes

  • Garlic sausage

    • Categories: Main course; French
    • Ingredients: pork; pork fat; brandy; sweet paprika; white pepper; bay leaves; powdered ascorbic acid; dried basil; ground cinnamon; ground cloves; mace; oregano; sage; dried thyme; ground cayenne pepper; dried summer savory; curing salt; beef casings

Notes about this book

  • robm on May 05, 2012

    This book is deliciously porky! But readers who keep kosher or are vegetarian/vegan can make substitutions that yield virtually the same results! For the pork, substitute veal or turkey (breast or thigh, depending on the color the traditional sausage is), duck or goose, or even venison or bison! (Usually not lamb, though, except for Middle Eastern sausages). Use chicken fat or kosher suet instead of pork fat. Use kosher sausage casings (beef, veal or lamb). For veggie/vegans there are sausage casings available, or just roll the sausages in plastic wrap or aluminum foil after shaping them. Instead of meat use TVP, extra firm tofu (frozen if you want that texture), tempeh or seitan. For darker sausages you can mix in a pureed beet or spinach. If a binder is required, just use your favorite one. Easy! Have fun!

Notes about Recipes in this book

  • Chorizo

    • Delys77 on May 22, 2013

      I made this as a bulk sausage and it was very nice. Similar to chorizo you would get at the market but a little less fiery. I would up all the seasonings a touch and also add some saffron and a touch of paprika to closer approximate what I am used to. Very tasty though.

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  • ISBN 10 158017471X
  • ISBN 13 9781580174718
  • Linked ISBNs
  • Published Mar 20 2003
  • Format Paperback
  • Language English
  • Edition 3rd, Revised and Expanded Edition
  • Countries United States
  • Publisher Storey Books
  • Imprint Storey Books

Publishers Text

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.

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Home Sausage Making, 3rd Edition: How-To Techniques for Making and Enjoying 125 Sausages at Home

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