Mastering the Craft of Making Sausage
1st Edition
Published on 1. November 2010
320 pages
978-1-58080-508-7 (ISBN)
Description
With complete step-by-step instructions and detailed recipes for 100 different kinds of sausage, MASTERING THE CRAFT OF MAKING SAUSAGE is the perfect how-to guide for beginning and veteran home sausage-makers alike.
The book shows the reader how to make sausages of all kinds: 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?100 different sausage recipes in all.
The book shows the reader how to make sausages of all kinds: 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?100 different sausage recipes in all.
More details
Language
English
Place of publication
New York
United States
File size
11,55 MB
ISBN-13
978-1-58080-508-7 (9781580805087)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Warren R. Anderson
Mastering the Craft of Making Sausage
Book
06/2010
Burford Books,U.S.
€19.00
Shipment within 3-4 weeks
Person
Warren R. Anderson is a long-time amateur home sausage maker and the author of the acclaimed Mastering the Craft of Smoking Food. He lives in Aloha, OR
Content
- 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 Butcher's Steel
- Chapter 3 SUPPLIES
- Breadcrumbs
- 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 SMOKERS
- About 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
- Carl'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 Sausage-Mild
- Lincolnshire-Style Sausage
- Merquez-Lamb Sausage
- Midwest-Style Breakfast Sausage
- Minnesota Fresh Bratwurst
- Mr. Mattson's Potato Sausage
- Oxford Bangers
- Russian Farmer's Sausage
- Scandinavian-Style Sausage
- Toulouse Sausage
- Turkey Breakfast Sausage
- Turkey or Waterfowl Italian Sausage
- Warren's Country-Style Bulk Breakfast Sausage
- Chapter 9 CURED SAUSAGE
- Alsatian French Sausage
- Andouille
- Berliner Sausage
- Bierwurst
- Chinese Cha Shu Sausage
- Chinese-Style Mushroom Sausage
- Cotto Salami
- Cured Bratwurst
- Deviled Ham
- Duckwurst
- German Bologna
- Hot and Spicy Ham-Coppa Style
- Käsewurst (Cheese Sausage)
- Krakowska
- Linguisa (Portuguese)
- Mashelle'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
- Venison Sausage
- Vienna Sausage
- Chapter 10 EMULSIFIED SAUSAGE
- How to Emulsify Sausage
- Beef Bologna (Baloney)
- Bologna (Baloney)
- Braunschweiger
- Cervelas de Strasbourg
- Cervelat
- Chicken Wieners
- Greek Gyro
- Ham Sausage Supreme
- Knockwurst
- Leberkäse
- Liverwurst
- Mortadella
- Olive Loaf
- Pickle and Pimento Loaf
- Weisswurst
- White Wieners
- Wieners
- Wienerwurst (Vienna Sausage)
- Chapter 11 FERMENTED-STYLE SAUSAGE
- Hot Sticks
- Landjager-Style Sausage
- Pepperoni for Pizza
- Pepperoni Sticks
- Spanish-Style Chorizo
- Summer Sausage
- Thuringer
- Turkey Salami
- Appendices
- APPENDIX 1
- Spices, Herbs, and Seasonings
- APPENDIX 2
- Fahrenheit & & Celsius Conversion Table
- APPENDIX 3
- Approximate Equivalents (Volume to Weight Ounces of Salt)
- Approximate Volume Equivalents (Volume to Grams of Salt)
- APPENDIX 4
- Weight and Volume Conversion Tables
- APPENDIX 5
- Equipment and Supply Resources
- APPENDIX 6
- Safe Cooking Temperatures
- APPENDIX 7
- Volume/Gram Conversion Chart
- About the Author
- Index
