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

  • Spicy pizza sausage

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

    • Categories: Main course; Italian
    • Ingredients: ground pork; ground turkey; fennel seeds; dried basil; dried oregano; parsley; Parmesan cheese; dry red wine; dried red pepper flakes
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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
  • Page Count 224
  • Language English
  • Edition 3rd, Revised and Expanded Edition
  • Countries United States
  • Publisher Storey Publishing
  • 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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