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Mastering the craft of making sausage

Author: Warren R Anderson
Publisher: Short Hills, NJ : Burford Books, ©2010.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
Recipes for making 100 sausages at home: beef and pork sausages, cased and uncased, sausages from poultry and game, emulsified sausage, cured sausages, fermented-style sausages and more . Complete instructions are provided for grinding meats, stuffing, curing, and storing sausage. Other chapters cover equipment and supplies, food safety, and techniques for cooking and smoking sausage-all fully illustrated. Sausages  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Anderson, Warren R., 1939-
Mastering the craft of making sausage.
Short Hills, NJ : Burford Books, ©2010
(DLC) 2010010724
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Warren R Anderson
OCLC Number: 754718637
Notes: Includes index.
Description: 1 online resource (x, 309 pages) : illustrations
Contents: Mastering the Craft of Making Sausage; Contents; Chapter 1 INTRODUCTION; A Brief History of Sausage; Homemade Sausage Today; About This Book; Why This Book Was Written; Chapter 2 EQUIPMENT; Casing Perforator (Sausage Pricker); Cutting Board; Food Processor; Hog-Ring Pliers and Hog Rings; Knives; Meat Grinders (Meat Choppers or Meat Mincers); Mortar and Pestle, Electric Spice Mill; Refrigerator Thermometer; Rubber Gloves; Food Mixers; Sausage Molds; Sausage Stuffing Tubes and Sausage Stuffers; Thermometers for Cooking; Volume Measuring Equipment; Weight Scales; Whetstone and Butcherâ#x80;#x99;s Steel Chapter 3 SUPPLIESBreadcrumbs; Casings; Casing Clips; Curing Powder; Fermento; Liquid Smoke; Meat; Plastic Food Wrap; Salt; Spices and Herbs; Sweeteners; Twine; Vitamin C and Related Chemicals; Chapter 4 HEALTH MATTERS; Trichinosis; Tularemia; Food Poisoning; Nitrites and Nitrates; Chapter 5 GRINDING, MIXING, AND STUFFING; Preparing the Meat; Grinding the Meat; Mixing the Meat and Ingredients; Preparing the Natural Casings; Making Sausage Patties; Stuffing Hog and Sheep Casings; Stuffing Collagen Casings; Stuffing Fibrous Casings; Chapter 6 COOKING SAUSAGE; Sausage Cooking Technology 101 Chapter 7 SAUSAGE SMOKING AND FOOD SMOKERSAbout Cold Smoking and Hot Smoking; Manufactured Smokers; Chapter 8 FRESH SAUSAGE; Andersonville Brown Sugar and Honey Breakfast Sausage; Basic Turkey Sausage; Bockwurst; Cajun Boudin Blanc; Carlâ#x80;#x99;s Italian Sausage; Chaurice (Creole); Cheeseburger Sausage; Chicken Breakfast Patties; Chinese-Style BBQ Pork Sausage; Chipolata Sausage; Classic Breakfast Sausage; Cumberland Sausage; Curry Flavored Sausage; Currywurst Sauce; Duck Sausage; Duck Soup; English Bangers; French Country Sausage; French Garlic Sausage; Fresh Bratwurst; Goosewurst Greek Sausage (Loukanika)Irish Breakfast Sausage; Irish Sausage; Italian Farm-Style Sausage; Italian Sausage with Lemon Zest; Italian Turkey Sausage; Jewish Beef Sausage; Krautwurst; Lamb Sausageâ#x80;#x94;Mild; Lincolnshire-Style Sausage; Merquezâ#x80;#x94;Lamb Sausage; Midwest-Style Breakfast Sausage; Minnesota Fresh Bratwurst; Mr. Mattsonâ#x80;#x99;s Potato Sausage; Oxford Bangers; Russian Farmerâ#x80;#x99;s Sausage; Scandinavian-Style Sausage; Toulouse Sausage; Turkey Breakfast Sausage; Turkey or Waterfowl Italian Sausage; Warrenâ#x80;#x99;s Country-Style Bulk Breakfast Sausage; Chapter 9 CURED SAUSAGE; Alsatian French Sausage AndouilleBerliner Sausage; Bierwurst; Chinese Cha Shu Sausage; Chinese-Style Mushroom Sausage; Cotto Salami; Cured Bratwurst; Deviled Ham; Duckwurst; German Bologna; Hot and Spicy Hamâ#x80;#x94;Coppa Style; Käsewurst (Cheese Sausage); Krakowska; Linguisa (Portuguese); Mashelleâ#x80;#x99;s Hotlinks; Mettwurst; Minced-Ham Lunchmeat; Old-Fashioned Frankfurter; Old-Fashioned Loaf; Parmesan Cheese Sausage; Pastrami Sausage; Polish Lemon Sausage; Ring Bologna; Savory Polish Sausage; Smoked Kielbasa; Smoked Loukanika (Greek); Spicy French Sausage; Texas Hotlinks; Turkey Kielbasa; Turkey or Waterfowl Cotto Salami
Other Titles: Making sausage
Responsibility: Warren R. Anderson.

Abstract:

Recipes for making 100 sausages at home: beef and pork sausages, cased and uncased, sausages from poultry and game, emulsified sausage, cured sausages, fermented-style sausages and more . Complete instructions are provided for grinding meats, stuffing, curing, and storing sausage. Other chapters cover equipment and supplies, food safety, and techniques for cooking and smoking sausage-all fully illustrated. Sausages include bratwurst, Vienna sausage, loukanika, kielbasa, chorizo, salami, and many others.

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