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Bruce Aidells' Complete Sausage Book: Recipes From America's Premier Sausage Maker by Bruce Aidells and Denis Kelly
Notes about this book
Notes about Recipes in this book
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Italian sweet fennel sausage
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Thredbende on August 12, 2011
This is my go to Italian sausage. I increase the garlic to 2 tablespoons from the recommended 4 garlic cloves. Also, the recipe calls for back fat. I just aim for fattier parts of a pork shoulder and use 3 3/4 pounds of it.
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Chicken and apple sausage
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Thredbende on August 12, 2011
This is a delicious, mild, kid friendly sausage that is easy to make with a food processor and can be easily splatted out onto plastic wrap and rolled into a log for convenient breakfasts. Plus it is lower in fat and cholesterol.
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Reviews about this book
- ISBN 10 1580081592
- ISBN 13 9781580081597
- Linked ISBNs
- 9780307809025 eBook (United States) 1/1/2000
- Published Dec 31 2000
- Format Paperback
- Language English
- Countries United States
- Publisher Ten Speed Press
Publishers Text
Fans of Aidells' sausages know there's a whole world beyond kielbasa and it starts with Bruce Aidells gourmet sausages. In this book, the king of the links defines each type of sausage, explains its origin, teaches us how to make sausages, and treats us to his favorite recipes for cooking with them. Hundreds of related tips and essays on Aidells' never-ending quest for yet another great sausage round out the collection, which includes color photos of 16 of the most mouth-watering dishes. With this book in your hands, you'll be ready to add the most versatile, hearty and satisfying ingredient to your gourmet cooking repertoire.Other cookbooks by this author
- Asados: Grilling, Spanish-Language Edition
- Barbecuing, Grilling and Smoking
- Barbecuing, Grilling and Smoking from the Academy
- Beef & Veal: Williams-Sonoma Mastering
- Bruce Aidells' Complete Sausage Book: Recipes from America's premier sausage maker
- Bruce Aidells's Complete Book of Pork: A Guide to Buying, Storing, and Cooking the World's Favorite Meat
- Classic American Cooking from the Academy
- The Complete Meat Cookbook: A Juicy and Authoritative Guide to Selecting, Seasoning, and Cooking Today's Beef, Pork, Lamb, and Veal
- The Complete Meat Cookbook: A Juicy and Authoritative Guide to Selecting, Seasoning and Cooking Today's Beef, Pork, Lamb and Veal
- The Complete Meat Cookbook: A Juicy and Authoritative Guide to Selecting, Seasoning, and Cooking Today's Beef, Pork, Lamb, and Veal
- Cortes de Carne
- Creole & Cajun Cooking
- Creole and Cajun
- Creole and Cajun Cooking
- Essentials of Slow Cooking
- Flying Sausages: Simple, Savoury Recipes for Creating and Cooking with Chicken and Turkey Sausages
- Good Meat: Flavorful Cooking with Today's Leaner Meats
- The Great Meat Cookbook: Everything You Need to Know to Buy and Cook Today's Meat
- The Great Meat Cookbook: Everything You Need to Know to Buy and Cook Today's Meat
- Grilling: Williams-Sonoma Collection
- Grilling and Barbecuing: Food and Fire in American Regional Cooking
- Hot Links and Country Flavors: Sausages in American Regional Cooking
- Pacific Grilling: Recipes for the Fire from Baja California to the Pacific Northwest
- Real Beer & Good Eats: The Rebirth of America's Beer and Food Traditions
- Real Beer and Good Eats: The Rebirth of America's Beer and Food Traditions (Knopf Cooks American Series)
- Regional American Classics
- Steak & Chop: Williams-Sonoma Collection
- World Grilling: With More Than 130 International Recipes
