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Home Sausage Making, 4th Edition (From Fresh and Cooked to Smoked, Dried, and Cured: 100 Specialty Recipes) by Charles G. Reavis, Evelyn Battaglia, Mary Reilly, 9781612129853

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Home Sausage Making, 4th Edition (From Fresh and Cooked to Smoked, Dried, and Cured: 100 Specialty Recipes)

Home Sausage Making, 4th Edition (From Fresh and Cooked to Smoked, Dried, and Cured: 100 Specialty Recipes) by Charles G. Reavis, Evelyn Battaglia, Mary Reilly, 9781612129853

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ISBN: 9781612129853
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$35.00
SKU:
9781612129853
Availability:
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Minimum Purchase:
25 units
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Product Details

Author:
Charles G. Reavis, Evelyn Battaglia, Mary Reilly
Format:
Hardcover
Pages:
376
Publisher:
Storey Publishing, LLC (August 22, 2017)
Language:
English
ISBN-13:
9781612129853
ISBN-10:
1612129854
File:
hbgusa-hbgusa_onix30_P8654590_05262025-20250526.xml
Folder:
hbgusa
As low as:
$17.85
Dimensions:
8.35" x 9.3" x 1"
Case Pack:
10
List Price:
$35.00
Publisher Identifier:
P-HACH
Discount Code:
A
Weight:
40oz
Audience:
General/trade
Country of Origin:
China
Pub Discount:
65
Imprint:
Storey Publishing, LLC

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Overview

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.

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