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Home Sausage Making : How-To Techniques for Making and Enjoying 100 Sausages at Home | 
 enlarge | Authors: Susan Mahnke Peery, Charles G. Reavis
Publisher: Storey Publishing, LLC
Category: Book
List Price: $16.95
Buy New: $9.25
You Save: $7.70 (45%)
New (25) Used (10) Collectible (1) from $9.25
Rating:  14 reviews
Sales Rank: 6597
Media: Paperback
Edition: 3
Number Of Items: 1
Pages: 288
Shipping Weight (lbs): 0.9
Dimensions (in): 8.9 x 7 x 0.8
ISBN: 158017471X
Dewey Decimal Number: 641.36
UPC: 037038174717
EAN: 9781580174718
ASIN: 158017471X
Publication Date: January 15, 2003
Availability: Usually ships in 1-2 business days
Condition: New never read my have light shelf, handling wear , publishers mark . Great copy I ship fast !
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| Editorial Reviews:
Amazon.com Review
Making sausage at home is simple and pain free. Once you've learned the basics, experimentation and sausage innovation are bound to take over. Then before you know it, you will be making gourmet sausages that are better than anything you can buy in the market, and at half the cost! Charles Reavis's Home Sausage Making introduces a world of banger possibilities--from traditional pork to salmon and poultry. However, you will need more than just the book. A meat grinder is recommended as is a sausage stuffer and sausage skins. Beyond that, ingredients are pretty basic. This is, after all, reaching right back to the peasant kitchen--and the mindset that there's a way to use everything from snout to tail except for the squeal. Start with Reavis, then reach beyond. --Schuyler Ingle
Product Description
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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| Customer Reviews: Read 9 more reviews...
 THEY HAVE GOOD SAUSAGE RECIPES FOR BEEF ONLY! December 21, 2008
I don't eat pork and so it is best that I make my own beef sausage, not turkey but THE BEEF. I did mix up some of the recipes using the beef and it was very good. This book is reasonably priced and delivered to me what I was looking for...
Great recipes, just be careful with the seasonings October 13, 2008
I just purchased this book. Yesterday, I was ambitious and wanted to try out some of the recipes. I started out with the portabella sausage for a nice lunch meal. Easy and fantastic. A real keeper of a recipe.
Next, I wanted to try the cotechino. We hosted an exchange student from Reggio Emilia and I wanted to try this recipe from her home town. The results were good. A touch too much cloves for my taste, but passable. I'll cut the cloves to half the amount next time.
The third recipe was the chorizo. A very good recipe for a mildly hot version. It was perfect for my wife. It can easily be spiced up by just increasing the red pepper. The fennel seed was just right and I would not adjust that. Another keeper.
Finally, I made the bockwurst. I noted the quantity of cloves and was concerned. However, the first recipe for the portabella sausage was so good that I was going to trust the author. That was a mistake. Unfortunately, I did not sample any of the meat sausages until I had prepared and mixed all three. If I had sampled them as I went along, I would have never used the quantity of cloves specified in the bockwurst recipe. Three-quarters of a teaspoon of cloves was about three-quarters of a teaspoon too much. A pinch would have been right. Mace would have been maybe a better choice. It is disappointing since everything else with the recipe was very good.
The bockwurst is going to be edible only if it is included with other stronger flavors. The veal is a light flavor to start with and any spicing should be in moderation. I wasted $15 in ingredients. I will make this recipe again with only a pinch of cloves.
So, how do I rate this recipe book? I will give it four stars. The recipes look good and relatively easy with readily available ingredients. The negative is the author's fondness for cloves.
I will experiment with more of the recipes and will be more careful in following the prescribed seasoning. The levels of salt and pepper, so far, are just right. I have followed recipes for sausages from other sources and had batches that were much too salty. I plan to cut the quantities of suspect spices in all first-time future recipes and will sample the mix. I can always add additional seasoning before stuffing.
I would recommend this recipe book with the caveat that one needs to be initially conservative with following the spice quantities. You can always add more to suit. You can never remove or counter excessive seasoning.
wonderful book August 26, 2008
i used this recipe book to make 5 different kinds of sausage for my son's wedding rehersal dinner. they were all excellent. the book provides a good foundation on which to build your own favorite recipies.
 Old information and VERY few actual sausage recipes January 20, 2008
1 out of 4 found this review helpful
This book has old information that is no longer recommended by food experts. SaltPeter is no longer a substance that should be used and it is included in some of the instructions in this book. There are VERY few actual sausage making recipes. Most of the recipes are for cooking WITH sausage as an ingredient. If I had purchased this book from a local store -- I would return it for a refund.
Really excellent November 22, 2007
A very detailed and comprehensive guide to sausage making. Good reading, lots of good ideas.
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