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Mastering the Craft of Making Sausage (Paperback) (Warren R. Anderson)

Mastering the Craft of Making Sausage (Paperback) (Warren R. Anderson) - image 1 of 1

About this item

"Anderson is enthusiastic. For those who plan to make a habit of smoking food, Anderson delivers."---Publishers Weekly

"You don't see this stuff on Bobby Flay's show. Anyone who is serious about smoking food will eat this book up. Anderson covers it all."---The Oregonian

"Exceptional---!!!!"---Today's Books

"This book is very highly recommended for aspiring amateur kitchen cooks and seasoned professional chefs alike as a simply superb and user-friendly reference."---Library Bookwatch

The author of Mastering the Craft of Smoking Food here offers a comprehensive guide to making sausages of all kinds: beef and pork sausages, cased and uncased, sausages from poultry and game, emulsified sausage, cured sausages, fermented-style sausages and more. Complete instructions are provided for grinding meats, stuffing, curing, and storing sausage. Other chapters cover equipment and supplies, food safety, and techniques for cooking and smoking sausage. Sausages include bratwurst, Vienna sausage, loukanika, kielbasa, chorizo, salami, and many others---100 different sausage recipes in all.
"Anderson is enthusiastic. For those who plan to make a habit of smoking food, Anderson delivers."---Publishers Weekly

"You don't see this stuff on Bobby Flay's show. Anyone who is serious about smoking food will eat this book up. Anderson covers it all."---The Oregonian

"Exceptional---!!!!"---Today's Books

"This book is very highly recommended for aspiring amateur kitchen cooks and seasoned professional chefs alike as a simply superb and user-friendly reference."---Library Bookwatch

The author of Mastering the Craft of Smoking Food here offers a comprehensive guide to making sausages of all kinds: beef and pork sausages, cased and uncased, sausages from poultry and game, emulsified sausage, cured sausages, fermented-style sausages and more. Complete instructions are provided for grinding meats, stuffing, curing, and storing sausage. Other chapters cover equipment and supplies, food safety, and techniques for cooking and smoking sausage. Sausages include bratwurst, Vienna sausage, loukanika, kielbasa, chorizo, salami, and many others---100 different sausage recipes in all.
Number of Pages: 309
Genre: Cooking + Food + Wine
Sub-Genre: Methods / General, Specific Ingredients / Meat
Format: Paperback
Publisher: Natl Book Network
Author: Warren R. Anderson
Language: English
Street Date: June 16, 2010
TCIN: 12222648
UPC: 9781580801553
Item Number (DPCI): 248-41-7882
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$16.95
MSRPReg: $19.95 Save $3.00 (15% off)
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