Home Sausage Making: How-To Techniques for Making and Enjoying 100 Sausages at Home

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Storey Publishing, Oct 15, 2002 - Cooking - 288 pages
This comprehensive guide to making everything from Vienna Sausage to Spanish-Style Chorizo shows you how easy it is to make homemade sausages. With simple instructions for more than 100 recipes made from pork, beef, chicken, turkey, poultry, and fish — including classics like Kosher Salami and Italian Cotechino — you’re sure to find a sausage to suit your taste.

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Home sausage making

User Review  - dktnbdt - Overstock.com

My Father just loved this book and has enjoyed making sme of the stuff in it. He also learned alot from it on food safety. This is a book that as a family we wil use together we love to eat good food Read full review

great book

User Review  - ecvdave - Overstock.com

great book helps a lot and good recipes a must for newbies like myself Read full review

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About the author (2002)

Growing up in Sheboygan, Wisconsin, Susan Mahnke Peery was a regular at Bratwurst Day. As the former food editor at Yankee magazine, she wrote 100 installments of the "Great New England Cooks" series. She is the newsletter editor for Digital Hearth; the author of The Wellesley Cookie Exchange Cookbook; and co-author, with her husband Gordon Peery, of Potluck Plain and Fancy. She lives in Nelson, New Hampshire.

The late Charles G. Reavis authored the original edition of Home Sausage Making, published in 1981. He was a chef and writer, and an English teacher in Endwell, New York.

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