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Home Sausage Making, 4th Edition: From Fresh and Cooked to Smoked, Dried, and Cured: 100 Specialty Recipes
✍️ Reavis, Charles G
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📝 Description: Home Sausage Making, 4th Edition: From Fresh and Cooked to Smoked, Dried, and Cured: 100 Specialty Recipes
This completely revised and updated edition of the best-selling classic features detailed sausage-making instructions for a range of techniques and 100 recipes for pork, beef, lamb, veal, wild game, poultry, seafood, and vegetarian sausages -- plus 100 recipes for cooking with sausage.
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⭐ Reader reviews
The starting rating comes from the team Eatbook Family —
Reader rating
4.4
Based on 1 reviews
E
Eatbook Family editorial team
While this edition claims to be completely revised, its catalog entry remains notably sparse, listing only ingredient categories without detailing specific techniques or regional influences. It suits dedicated enthusiasts of charcuterie who require broad coverage of pork, beef, and game varieties. However, it does not suit casual cooks seeking quick weeknight dinners or those intimidated by the labor-intensive process of curing. The lack of vivid descriptive context in its summary suggests a dry, technical tone rather than an engaging narrative. Readers should approach it as a reference manual for serious practice rather than an inspirational journey through flavor.
