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Home Sausage Making Book
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Home Sausage Making Book

Item #342465
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Step-by-step guide to classic sausages. Excellent recipes, equipment guidelines, safe preservation methods.
  • Susan Mahnke Peery and Charles G. Reavis
  • 7" x 9", 282 pp.

Table of Contents

  • Part One: The Techniques
    1. The Story of Sausage
    2. Equipment and Ingredients
    3. Making and Cooking Sausages: The Essential Techniques
  • Part Two: The Sausages
    1. Pork Sausages
    2. Beef, Lamb, and Veal Sausages
    3. Combination Sausages
    4. Game Sausages
    5. Poultry Sausages
    6. Seafood Sausages
    7. Vegetarian Sausages
  • Part Three: Cooking with Sausages
    1. Sausage for Breakfast or Brunch
    2. Sausage Starters
    3. Sausage for Lunch or Dinner
  • Appendixes
    1. Metric Equivalents and Conversion
    2. Resources
    3. Acknowledgments
    4. Index

Excerpt from page 85.

Garlic has been shown to have antibiotic properties, and it is also a traditional remedy for high blood pressure. Shakespeare, for practical reasons, no doubt, cautioned his actors about eating too much of it. But Egyptian slaves wouldn't work without it, and Aristophanes claimed that it was an aphrodisiac. The ancient blind poet Homer credited garlic with saving Ulysses from Circe's pork barrel.

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