Homemade Sausage: Recipes and Techniques to Grind, Stuff, and Twist Artisanal Sausage at Home
Product ID: 21612346
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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. Review: THE BEST BOOK!! Been loving it for years!! - This is the PERFECT learn-how-to-do-it-yourself guide to everything SAUSAGE!! It is practical and instructive, giving you the education you need to master this skill from the outset. After researching other options, this was the only book that I felt deserved my attention (and my money), and I still to this day, believe I really lucked out buying the VERY BEST book on the FIRST try. (Included is a picture of our very first attempt and success from May 2020.) We have loved every recipe we have tried, and made them over and over again. You can tell by how messy some of our favorite pages are. We have even had caterers sample some of the sausage we've made from this book, and then pay US to make a giant batch for their OWN personal use! But, what is really special about the way these guys have presented their knowledge and experience is that we have been able to take their insights and create our own delicious recipes. (If I cared about publishing my own book, I'd definitely have to cut these guys in on the deal. That's how appreciative I am of their genius. Lol!) I would love to meet these guys some day and hear their stories in person and thank them face to face. But, until then I will just have to keep grinding away in their honor!! Review: Awesome book for the beginning sausage maker - For my birthday, my wife got me a meat grinder and sausage stuffer. I had been asking for one for quite a while, as I wanted to make some homemade, smoked sausages. Of course, I had no idea where to even begin, so she picked up this book for me as well. As of right now, Ive successfully made 2 large batches of absolutely delicious sausage. I think its a bit of a testament to how good this book is in that I didnt even mess up my first attempt. Thus far we have tried the italian sausage and the memphis BBQ sausage, and they were both absolutely delicious. We controlled the kind of meat that went into the sausage, and even then, it was less than half the price of store bought sausage. Love the recipes and advice given in this book. Update: I've made about 7 or 8 sausages from this book now and every single recipe is superb. Me and a buddy decided to have a rib cook off a while back and since there wouldn't be enough ribs to feed the whole crew I did a couple rolls of the brats from this book. Everyone there agreed that the brats absolutely stole the show. I'm no slouch when it comes to ribs, so that's a true testament to how good these recipes are. And minus breaking one casing due to over stuffing, every one has been perfect. Still a go to every time I make sausage.
| Best Sellers Rank | #63,822 in Books ( See Top 100 in Books ) #3 in Game Cooking #28 in Meat Cooking #42 in Canning & Preserving (Books) |
| Customer Reviews | 4.6 out of 5 stars 766 Reviews |
G**.
THE BEST BOOK!! Been loving it for years!!
This is the PERFECT learn-how-to-do-it-yourself guide to everything SAUSAGE!! It is practical and instructive, giving you the education you need to master this skill from the outset. After researching other options, this was the only book that I felt deserved my attention (and my money), and I still to this day, believe I really lucked out buying the VERY BEST book on the FIRST try. (Included is a picture of our very first attempt and success from May 2020.) We have loved every recipe we have tried, and made them over and over again. You can tell by how messy some of our favorite pages are. We have even had caterers sample some of the sausage we've made from this book, and then pay US to make a giant batch for their OWN personal use! But, what is really special about the way these guys have presented their knowledge and experience is that we have been able to take their insights and create our own delicious recipes. (If I cared about publishing my own book, I'd definitely have to cut these guys in on the deal. That's how appreciative I am of their genius. Lol!) I would love to meet these guys some day and hear their stories in person and thank them face to face. But, until then I will just have to keep grinding away in their honor!!
J**K
Awesome book for the beginning sausage maker
For my birthday, my wife got me a meat grinder and sausage stuffer. I had been asking for one for quite a while, as I wanted to make some homemade, smoked sausages. Of course, I had no idea where to even begin, so she picked up this book for me as well. As of right now, Ive successfully made 2 large batches of absolutely delicious sausage. I think its a bit of a testament to how good this book is in that I didnt even mess up my first attempt. Thus far we have tried the italian sausage and the memphis BBQ sausage, and they were both absolutely delicious. We controlled the kind of meat that went into the sausage, and even then, it was less than half the price of store bought sausage. Love the recipes and advice given in this book. Update: I've made about 7 or 8 sausages from this book now and every single recipe is superb. Me and a buddy decided to have a rib cook off a while back and since there wouldn't be enough ribs to feed the whole crew I did a couple rolls of the brats from this book. Everyone there agreed that the brats absolutely stole the show. I'm no slouch when it comes to ribs, so that's a true testament to how good these recipes are. And minus breaking one casing due to over stuffing, every one has been perfect. Still a go to every time I make sausage.
G**R
Contains good sausage recipes and advice.
Great book of instructions, advice and recipes for the beginner or longtime makers of homemade sausages. I recommend it highly for the recipes alone that are a great collection of ideas for all sausage makers.
A**6
Plenty of new recipes to work with
I got this because my kids and I wanted to learn how to make our own sausage and we recently got a stand mixer that has a meat grinder attachment. The recipes look fun and easy, making me excited to try. My only complaint would be that the only guidance on meat selection is the more obvious kind like freshness, not buying too lean, and whatnot. I didn't see anything that covers what cut of meat might work better for a particular type of sausage or for sausage in general. The meat part of the ingredients just says something along the lines of 5 lbs of pork. But I would assume that I'd get different results using pork loin than I would using pork chops. Meat is rather expensive to buy for trial and error, so I plan on doing some more research before trying the recipes.
F**Y
Terrific
This is a good book for people that want to make their own sausages good explanation of ingredients pictures and a good idea of the two gentlemen who created this company and these recipes please do not hesitate to purchase this book you will not be disappointed
M**Y
Homemade is Much Better!!!
The cookbook was partially ripped but it didn’t look like it would continue and I really needed the recipes. They are wonderful!! Great recipes and made Sweet and Spicy Italian and Memphis spicy sausages. Superb!!! The text is a little light and somewhat difficult to read. The text needs to be darker ink. The cookbook partially being ripped and the text being light should not deter anyone from buying this cookbook. Despite the MINOR problems IT IS WELL WORTH IT!! Excellent!!!!
M**H
I love it
It tells you how much to put in
K**T
AhhhhhhMAYzing!!!!!
If all this book contained was recipes for the bacon jalapeño brats and the Memphis sausage, it would have STILL been worth twice the price. Unbelievably delicious! These are our very first attempts at sausage making- the very first was super all over the place for sizes but by the time we got to brats 2 days later, we were more consistent!
K**N
Great flavour and easy to follow.
We have made three recipes from this book so far, and each was flavourful. The recipes are easy to follow, and with the small batch concept we are done in less than 2 hours! Excellent book, we've already bookmarked our next batch!
A**Q
Excelente
Me gusto mucho este libro buena opci.on para iniciar en esto...
M**E
Nice book
Good book and happy with the recipes.
P**S
It is written in easy to understand terms.
Love the book it is very informative and easy to follow.
A**O
Livro simples, focado em receitas
Pra quem busca um conteúdo mais aprofundado não recomendo. O livro tecnicamente é bem simples, o foco fica nas receitas que são bem detalhadas com fotos em excelente resolução.
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