Home Sausage Making, 4th Edition: From Fresh and Cooked to Smoked, Dried, and Cured: 100 Specialty Recipes
Home Sausage Making is the most comprehensive go-to reference on the subject — and the re-designed fourth edition is better than ever, with 60 percent new and updated recipes, the most current guidelines for popular charcuterie techniques such as dry curing and smoking, and more. Step-by-step photos make the process accessible for cooks of all levels, and 100 recipes range from breakfast sausage to global favorites like mortadella, liverwurst, chorizo, salami, kielbasa, and bratwurst. Recipes for using wild game, chicken, seafood, and vegetables ensure there’s something for every taste. An additional 100 recipes highlight creative ways to cook with sausage.
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1-inch cubes ½ cup ½ pound ½ teaspoon ¼ cup 30 minutes allspice andouille baking sheet fitted bay leaf beef bell pepper bratwurst bread crumbs butcher cayenne cayenne pepper charcuterie cheese chicken chorizo cilantro cloves combine Cook as desired coriander crushed red pepper desired see methods disk dough finely chopped flavor Freeze for 30 fresh sausage freshly ground black garlic garlic cloves grill Grind the meat ground black pepper juice kielbasa kosher salt large bowl lemon meat grinder meat mixture minced minutes to firm mustard olive oil onion oregano paprika parsley Place the sausage plastic pork pork fat Premixed cures prepared prick air pockets rack and refrigerate recipe refrigerator roasted salami sauce sauté seasoned seeds serving simmer skillet sliced smoked spoon stirring Stuff the mixture tablespoon taste teaspoon freshly ground teaspoon ground teaspoon kosher salt temperature thaw overnight there’s wine wire rack wrapped