Fans of Aidells sausages know there's a whole world beyond kielbasa, and it starts with Bruce Aidells gourmet sausages. In BRUCE AIDELLS' COMPLETE SAUSAGE BOOK, the king of the links defines each type of sausage, explains its origin, teaches us how to make sausages, and treats us to his favorite recipes for cooking with them. Hundreds of related tips and essays on Aidells' never-ending quest for yet another great sausage round out the collection, which includes color photos of 16 of the most mouth-watering dishes. With the COMPLETE SAUSAGE BOOK in hand, you'll be ready to add this most versatile, hearty, and satisfying ingredient to your gourmet cooking repertoire.

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.

With advice from author, chef and outdoorsman Monte Burch you can impress your family and friends by making all types of sausages in the comfort of your own kitchen.In an easy to follow manner, Burch explains how to make sausages using wild game and store-bought meats like pork, chicken, and beef. Learn to make all sorts of delicious variations, including:\nBratwurst\nBologna\nPepperoni\nSalami\nLiver\nSmoked sausages\nAnd much more!\n\nWith his advice, you can perfect and master the art of making sausage at home and be the envy of the neighborhood.

There are techniques and secrets to learning how to make sausage in the home kitchen. Making sausages is an ancient art that has made a remarkable comeback in recent years. Tania Reinhard explains the science to making sausages, taking all the guesswork out of it, making it a fun, safe and exciting project for any aspiring sausage maker. \n Starting with the right tools and equipment there are step-by-step instructions that explain just how healthy sausages can be made simply by using the right ingredients and seasonings. \n The book has an extraordinary variety of recipes with the best techniques from all over the world. Ingredients range from the classic pork, beef, lamb, chicken, and turkey, to wild game, fish and even vegetarian and vegan sausages. \n Here are some of these tantalizing recipes: \n\n Classics like Chorizo, Frankfurters, Salami, Keilbasa, Liverwurst, and Breakfast Sausage Pork recipes include Sicilian Sausage, Sage Potato Sausage, American Brat, Pesto Pork Sausage and Jamaican Jerk Sausage There is also a huge variety of chicken and turkey recipes like Chicken Parmesan Sausage, Persian Chicken, Turkey de Provence, Thanksgiving Turkey and Athenian Chicken The vegetarian and vegan recipes include Malaysian Satay, Sausage de Bologna, Greek Sausage, The Nutty Vegan and Lebanese Majadra. \n\n Meal planning is easy with complete menus and the perfect pairings for sausage. The expert instructions, techniques and tips are crucial for any home sausage maker.

By the author of "Whole Beast Butchery"With the rise of the handcrafted food movement, food lovers are going crazy for the all-natural, uniquely flavored, handmade sausages they're finding in butcher cases everywhere. At San Francisco's 4505 Meats, butcher Ryan Farr takes the craft of sausage making to a whole new level with his fiery chorizo, maple-bacon breakfast links, smoky bratwurst, creamy boudin blanc, and best-ever all-natural hot dogs. Sausage Making is Farr's master course for all skill levels, featuring an overview of tools and ingredients, step-by-step sausage-making instructions, more than 175 full-color technique photos, and 50 recipes for his favorite classic and contemporary links. This comprehensive, all-in-one manual welcomes a new generation of meat lovers and DIY enthusiasts to one of the most satisfying and tasty culinary crafts.

There has been a need for a comprehensive one-volume reference on the manufacture German sausages at home. The number of German sausages is mind boggling, over one thousand, so to get the reader started 186 recipes were chosen for their originality and historical value. Most of them are listed in the official German Guide to Meats and Meat Products - Leitsätze für Fleisch und Fleischerzeugnisse. This guide covers all types of German sausages such as fresh, scalded, smoked, liver and blood sausages, head-cheeses, salami, mettwurst, teewurst and sausages with filler material. It includes details like meat selection, processing steps, size of the casings and other requirements. The selection of recipes included in this book carries an enormous value as a study material and as a valuable resource on making sausages.

The missing link for new sausage makers.\nDiscover the joys of creating your own sausages at home with Easy Sausage Making. Filled with essential information for first timers, this sausage making book takes you from selecting the right tools and picking the best cuts of meat to twisting off perfect links in no time.\nFrom Bratwurst and Beef Bangers to Spanish Chorizo and Vietnamese Shrimp Sausage, this simple guide is jam-packed with savory sausage recipes from around the world. Get cooking.\nEasy Sausage Making includes:\n\n\nSausage making 101―Sausage types, essential meats, casing choices, proper tools…get all the info you need to start stuffing sausages.\n\nFully illustrated instructions―Learn the basics of sausage making with the help of full-color photos that make it easy to follow along.\n\n75 delicious recipes―Craft dozens of different sausage, then find the best ways to serve them up for breakfasts, lunches, and dinners.\n\nStart making (and munching) sausages today with Easy Sausage Making.

The secret's out! Get cooking the very best homemade sausage with techniques from Nashville's Porter Road Butcher.\nHomemade 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.\nLearn 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.\nNow 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!\nStuff and smoke your sausage - or don't- and create classic links, patties, brats, keilbasas, chorizos, andouilles, and more!\nFinally, enjoy your locally sourced, perfectly flavored sausage in mouth-watering recipes, like:\n- Tomato Meat Sauce with Italian\n- Breakfast Pinwheels\n- Bangers and Mash\n- Bratwurst with Sauerkraut and Mustard\n- Jambalaya with Andouille\n- Hot Chicken Sausage Sandwich\n- Chorizo Torta\n- Merguez with Couscous\n- Boudin Balls\n- Cotechinno and Lentils – Italian New Years Dish\n- Beer-Braised Bratwurst with whole grain mustard and sauerkraut\n- Roasted Currywurst with spatzle and braised cabbage\n- Grilled Kielbasa with Roasted Potatoes and Chimichurri Sauce