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Homemade Sausage: Recipes and Techniques to Grind, Stuff, and Twist Artisanal Sa
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- ISBN
- 9781631590733
Über dieses Produkt
Product Identifiers
Publisher
Quarto Publishing Group USA
ISBN-10
1631590731
ISBN-13
9781631590733
eBay Product ID (ePID)
211786994
Product Key Features
Book Title
Homemade Sausage : Recipes and Techniques to Grind, Stuff, and Twist Artisanal Sausage at Home
Number of Pages
160 Pages
Language
English
Publication Year
2015
Topic
Specific Ingredients / Game, Specific Ingredients / Meat, Methods / Canning & Preserving
Genre
Cooking
Format
Trade Paperback
Dimensions
Item Height
0.5 in
Item Weight
20.7 Oz
Item Length
10.2 in
Item Width
8.2 in
Additional Product Features
Intended Audience
Trade
Reviews
"Chris and James have become the go-to meat producers in town and have done so seemingly overnight. The care they take with every animal, every cut of meat and every sausage they make is not only impressive but it makes you never want to buy meat anywhere else. This book is so exciting because it shows anyone how to make sausage the right way and Chris and James make it simple and easy. In a world of large-scale mass meat production, this is a refreshing reminder that making something on your own is not only more fun but also much more rewarding than cooking something store-bought." - Andy Nelson, Head Distiller, Nelson's Green Brier Distillery, I can't think of two better guys to demystify the sausage-making process than Chris Carter and James Peisker. They've already helped so many of us at their shop by educating on cuts of meat and cooking techniques, so it's a delight to take their wisdom home in a book packed with creative and easy-to-follow recipes. - Jennifer Justus, food journalist and author of Nashville Eats|9781631590733|
Dewey Edition
23
Dewey Decimal
641.66
Table Of Content
Preface Introduction--The Magnitude of Meat Chapter 1: Grind Nailing the Basics Pick the Best Meat Use the Right Tools Learn the Technique Chapter 2: StuffThe ClassicsBreakfast Sausage Kielbasa Italian Sausage: Sweet or Spicy Chorizo Sage Sausage British Bangers Irish Bangers Garlic and ParsleyThe OutlawsKimchi Sausage Potato Sausage Beef Bologna Cotechino Chicken and Herb SausageAsian SausageThe WurstBratwurst Hot Brat[wurst] Winterwurst Currywurst Bacon Jalapeño Bratwurst KnackwurstsSouth African BoereworsThe Black SheepLamb Merguez Lamb Diablo Lamb Chimichurri LambdouilleThe SmokersAndouille Summer Sausage PorteroniThe SouthernersLouisiana Hot Links Nashville Hot Chicken Sausage Memphis Sausage Tennessee Mortadella BoudinThe Not-Quite-SausageTennessee P'té Country P'té Pork Liver and Bacon P'té Chapter 3: TwistNine O'clock Italian Pasta The Best Breakfast Sausage Biscuit >Very Southern Mortadella and Pimento Cheese Sandwich Irish "Bangers 'n Mash" with Onion Gravy Italian Cotechino and Lentils Game Day Gumbo Nashville Hot Chicken Pasta Easy Chorizo Torta Moroccan Merguez with Couscous and Cucumber Yogurt Sauce Fried Boudin Balls with Spicy Remoulade Dipping Sauce Beer-Braised Bratwurst with Yellow Mustard and Sauerkraut Roasted Currywurst with Spätzle and Braised Cabbage Grilled Kielbasa with Roasted Potatoes and Chimichurri About Porter Road Butcher About the Authors Acknowledgments Index
Synopsis
An ideal hands-on guidebook with step-by-step instructions on sourcing, grinding, seasoning, casing, preserving, and cooking sausage. The secret's out! Get cooking the very best homemade sausage with techniques from Nashville's Porter Road Butcher. Homemade Sausage is an extremely accessible guide for making sausage right in your own kitchen. James Peisker and Chris Carter of Nashville's Porter Road Butcher will guide you through all the necessary steps to create the very best sausage - just like they do. Learn important information on sourcing your meat from local farms for the highest quality and top flavour. From there, you'll discover techniques and trade secrets for grinding. You'll even find a list of the best tools for the job and how to use them successfully. Now comes the fun part, seasoning your sausage to create deep flavour profiles is one of the greatest benefits of making sausage at home. You control the spices, sodium, and more! Stuff and smoke your sausage - or don't- and create classic links, patties, brats, keilbasas, chorizos, andouilles, and more! Finally, enjoy your locally sourced, perfectly flavored sausage in mouth-watering recipes, like: Tomato Meat Sauce with Italian; Breakfast Pinwheels; Bangers and Mash; Bratwurst with Sauerkraut and Mustard; Jambalaya with Andouille; Hot Chicken Sausage Sandwich; Chorizo Torta; Merguez with Couscous; Boudin Balls; Cotechinno and Lentils - Italian New Years Dish; Beer-Braised Bratwurst with whole grain mustard and sauerkraut; Roasted Currywurst with spatzle and braised cabbage; Grilled Kielbasa with Roasted Potatoes and Chimichurri Sauce, "The secret's out! Get cooking the very best homemade sausage with techniques from Nashville's Porter Road Butcher." "Homemade Sausage" is an extremely accessible guide for making sausage right in your own kitchen. James Peisker and Chris Carter of Nashville's Porter Road Butcher will guide you through all the necessary steps to create the very best sausage - just like they do. Learn important information on sourcing your meat from local farms for the highest quality and top flavor. From there, you'll discover techniques and trade secrets for grinding. You'll even find a list of the best tools for the job and how to use them successfully. Now comes the fun part, seasoning your sausage to create deep flavor profiles is one of the greatest benefits of making sausage at home. You control the spices, sodium, and more! Stuff and smoke your sausage - or don't- and create classic links, patties, brats, keilbasas, chorizos, andouilles, and more! Finally, enjoy your locally sourced, perfectly flavored sausage in mouth-watering recipes, like: - Tomato Meat Sauce with Italian - Breakfast Pinwheels - Bangers and Mash - Bratwurst with Sauerkraut and Mustard - Jambalaya with Andouille - Hot Chicken Sausage Sandwich - Chorizo Torta - Merguez with Couscous - Boudin Balls - Cotechinno and Lentils a Italian New Years Dish - Beer-Braised Bratwurst with whole grain mustard and sauerkraut - Roasted Currywurst with spatzle and braised cabbage - Grilled Kielbasa with Roasted Potatoes and Chimichurri Sauce", The secret's out Get cooking the very best homemade sausage with techniques from Nashville's Porter Road Butcher. Homemade Sausage is an extremely accessible guide for making sausage right in your own kitchen. James Peisker and Chris Carter of Nashville's Porter Road Butcher will guide you through all the necessary steps to create the very best sausage - just like they do. Learn important information on sourcing your meat from local farms for the highest quality and top flavor. From there, you'll discover techniques and trade secrets for grinding. You'll even find a list of the best tools for the job and how to use them successfully. Now comes the fun part, seasoning your sausage to create deep flavor profiles is one of the greatest benefits of making sausage at home. You control the spices, sodium, and more Stuff and smoke your sausage - or don't- and create classic links, patties, brats, keilbasas, chorizos, andouilles, and more Finally, enjoy your locally sourced, perfectly flavored sausage in mouth-watering recipes, like: - Tomato Meat Sauce with Italian - Breakfast Pinwheels - Bangers and Mash - Bratwurst with Sauerkraut and Mustard - Jambalaya with Andouille - Hot Chicken Sausage Sandwich - Chorizo Torta - Merguez with Couscous - Boudin Balls - Cotechinno and Lentils - Italian New Years Dish - Beer-Braised Bratwurst with whole grain mustard and sauerkraut - Roasted Currywurst with spatzle and braised cabbage - Grilled Kielbasa with Roasted Potatoes and Chimichurri Sauce, The secret's out! Get cooking the very best homemade sausage with techniques from Nashville's Porter Road Butcher. Homemade Sausage is an extremely accessible guide for making sausage right in your own kitchen. James Peisker and Chris Carter of Nashville's Porter Road Butcher will guide you through all the necessary steps to create the very best sausage - just like they do. Learn important information on sourcing your meat from local farms for the highest quality and top flavor. From there, you'll discover techniques and trade secrets for grinding. You'll even find a list of the best tools for the job and how to use them successfully. Now comes the fun part, seasoning your sausage to create deep flavor profiles is one of the greatest benefits of making sausage at home. You control the spices, sodium, and more! Stuff and smoke your sausage - or don't- and create classic links, patties, brats, keilbasas, chorizos, andouilles, and more! Finally, enjoy your locally sourced, perfectly flavored sausage in mouth-watering recipes, like: Tomato Meat Sauce with Italian Breakfast Pinwheels Bangers and Mash Bratwurst with Sauerkraut and Mustard Jambalaya with Andouille Hot Chicken Sausage Sandwich Chorizo Torta Merguez with Couscous Boudin Balls Cotechinno and Lentils - Italian New Years Dish Beer-Braised Bratwurst with whole grain mustard and sauerkraut Roasted Currywurst with spatzle and braised cabbage Grilled Kielbasa with Roasted Potatoes and Chimichurri Sauce Whether you're a beginner or a seasoned pro, Homemade Sausage is your go-to guide for making better sausage., An ideal hands-on guidebook with step-by-step instructions on sourcing, grinding, seasoning, casing, preserving, and cooking sausage., See how the sausage is packed, for real. This instructional guide will make sure you know how to source, grind, season, case, preserve, and cook your very own sausage.
LC Classification Number
TX749.5.S28
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