Home Sausage Making, 4th Edition From Fresh and Cooked to Smoked, Dried, and Cured: 100 Specialty Recipes

Home Sausage Making is the most comprehensive go-to reference on the subject — and the re-designed fourth edition is better than ever, with 60 percent new and updated recipes, the most current guidelines for popular charcuterie techniques such as dry curing and smoking, and more. Step-by-step photos make the process accessible for cooks of all levels, and 100 recipes range from breakfast sausage to global favorites like mortadella, liverwurst, chorizo, salami, kielbasa, and bratwurst. Recipes for using wild game, chicken, seafood, and vegetables ensure there’s something for every taste. An additional 100 recipes highlight creative ways to cook with sausage.

Evelyn Battaglia, former executive editor of cookbooks and special interest publications at Martha Stewart Omnimedia and deputy editor of Everyday Food, and Mary Reilly, executive chef at Westfield State College and publisher of Edible Pioneer Valley, are the visionaries behind the completely revised 4th edition of Home Sausage Making. The original edition, authored by Charles G. Reavis, was published in 1981.

Preface to the 4th Edition
Part One: The Basics
  Chapter 1: Sausage 101
  Chapter 2: Essential Techniques
Part Two: The Sausages
  Chapter 3: Pork Sausages
  Chapter 4: Beef, Lamb, and Veal Sausages
  Chapter 5: Combination Sausages
  Chapter 6: Game Sausages
  Chapter 7: Poultry Sausages
  Chapter 8: Seafood Sausages
  Chapter 9: Vegetarian Sausages
Part Three: Cooking with Sausage
  Chapter 10: Sausage for Breakfast or Brunch
  Chapter 11: Sausage Starters
  Chapter 12: Sausage for Lunch or Dinner
Metric Equivalents and Conversions
Spice Weights and Measures
Resources
Acknowledgments
Index