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This is a great sausage cookbook with basic and hard-to-find recipes. If you want a basic sausage cookbook that will give you many recipes from around the world, this is it. I have made many pounds of sausage from this book.
24 hours 2V2 lbs 48 hours allspice bay leaf black pepper broil or fry butt 2 lbs butt 2 Tbsp butt P/2 cayenne pepper cloves pressed garlic coarse ground pork cold water Combine Combine all ingredients Cool smoke coriander cup chopped parsley cup cold water cup red wine cup water Combine cup white wine dry sausage finely chopped onions FRENCH Saucisses garlic 1 cup garlic 1 Tbsp grinder ground allspice ground beef chuck ground cloves ground cooked pork ground ginger ground nutmeg ground pork butt jerky mace marjoram medium ground beef medium ground pork nitrates nutmeg paprika pepper 1 tsp pork butt boiled pork butt V/2 quatre-epices recipes red wine Combine refrigerate for 48 Salami salt 1 cup salt 1 Tbsp salt P/2 Sausage 5 lbs Simmer in salted smokehouse spices Stuff into beef stuff into hog stuff into sheep sugar 1 Tbsp thyme V2 cup V2 tsp white pepper