Making sausage at home is easier than you might think. Peoples all around the world have been making sausage in all kinds of conditions with all kinds of meats for centuries. It's a dandy means of preserving meat and it uses up the scraps -- "everything from snout to tail except for the squeal" -- that might otherwise go to waste.Both an instructional guide and a cookbook, this text covers the techniques and equipment required for making sausages and then delves into specific recipes for sausages make from pork, beef, lamb, venison, poultry, seafood and a combination of meats. There's even a selection of vegetarian recipes.
The third and final section of the book is dedicated to "Cooking with Sausage," providing recipes and serving suggestions for sausage dishes at almost any meal.
How-To Techniques for Making and Enjoying 100 Sausages at Home
by Susan Mahnke Peery and Charles G. Reavis
Storey Books, 2003
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