The Complete Idiot's Guide to Sausage Making: Techniques and Recipes for Home-Fresh, Delicious Sausage
Features sixty-five recipes for all meats including game and seafood.
Also includes delicious recipes for vegetarian sausages and home-made condiments.
What people are saying - Write a review
We haven't found any reviews in the usual places.
Other editions - View all
32 mm collagen 5-ounce additional fat adjust seasonings allspice Andouille beef bell peppers black pepper boneless pork shoulder bowl or hotel bratwurst breakfast sausage bulk sausage Chef’s ChoiCe Chill mixture chorizo combine kosher salt Cook coriander covered container cubes for grinding cure powder evenly dispersed flavor garlic powder Grind mixture grinding and place ground black pepper ground meat hog or collagen hotel pan improve grinding quality Italian sausage kielbasa large mixing bowl least 30 minutes links 60 minutes meat with spice medium plate minutes 1 link minutes 30 minutes minutes to improve mix until spices mixture in hog nitrite oregano paprika plate see Chapter pork pork into cubes Prep Prime Cut refrigerator or freezer sauce sausage recipes seasonings as necessary small bowl sodium nitrite spice mix spices are evenly Stuff mixture tabletop mixer taste test patty texture is consistent toss meat white pepper wooden spoon you’re ready