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.

The classic book on Home Sausage Making has got a complete facelift and update with the addition of full colour photography throughout, updated sections on equipment and techniques, updated best safety practices and 40 new (100 total) sausage recipes plus 80 new (100 total) recipes for cooking with sausage.

About the Author
Evelyn Battaglia, former executive editor of cookbooks and special interest publications at Martha Stewart Omnimedia and deputy editor of Everyday Food, and Mary Reilly, executive chef at Westfield State College and publisher of Edible Pioneer Valley, are the visionaries behind the completely revised 4th edition of Home Sausage Making. The original edition, authored by Charles G. Reavis, was published in 1981.


Book Information
ISBN 9781612128696
Author Charles G. Reavis
Format Paperback
Page Count 376
Imprint Storey Publishing LLC
Publisher Workman Publishing
Weight(grams) 960g
Dimensions(mm) 226mm * 202mm * 20mm