Bruce Aidells' Complete Sausage Book: Recipes From America's Premier Sausage Maker by Bruce Aidells and Denis Kelly

  • Minnesota potato sausage

    from Bruce Aidells' Complete Sausage Book: Recipes From America's Premier Sausage Maker Bruce Aidells' Complete Sausage Book by Bruce Aidells and Denis Kelly

    • Categories: American
    • Ingredients: potatoes; pork skin; pork butt; beef chuck; pork fat; dry mustard; marjoram; caraway seeds; ground allspice; sausage casings
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Notes about this book

  • boccemansd on January 07, 2010

    A must for every home sausage maker!

Notes about Recipes in this book

  • Chicken and apple sausage

    • 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.

  • Italian sweet fennel sausage

    • 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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  • ISBN 10 1580081592
  • ISBN 13 9781580081597
  • Linked ISBNs
  • 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.

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