Read First Before Buy Bruce Aidellss Complete Sausage Book
This book thankfully relates some really delectable sausage making recipes that other books frankly are quite flat, dull, and flavorless (many even recommend additives which I most certainly do not want). These sausage making recipes are spicy, jazzed up, full-flavor versions. My personal favorites are the Andouille and Tuscan Italian sausage (the wine and sun-dried tomatoes give this sausage a truly lovely flavor!). The sausage making recipes can easily be modified to create more healthier versions by substituting pork loin instead of pork butt for those of us concerned about low fat dietary needs to produce a wonderfully flavorful and nitrate free sausage (assuming you are not cold smoking the sausage). I look forward to further exploring the pages and flavors outlined in the sausage making recipe section of this book. The cooking recipe portion of the book for me was unnecessary filler as I already have my own great recipes to use my fresh homemade sausage. I highly recommend this book even if only for the sausage making recipes for anyone who prefers a robustly flavored homemade sausage! The author explains the sausage making process well so anyone can expect excellent results.
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BalasHapusThis book thankfully relates some really delectable sausage making recipes that other books frankly are quite flat, dull, and flavorless (many even recommend additives which I most certainly do not want). These sausage making recipes are spicy, jazzed up, full-flavor versions. My personal favorites are the Andouille and Tuscan Italian sausage (the wine and sun-dried tomatoes give this sausage a truly lovely flavor!). The sausage making recipes can easily be modified to create more healthier versions by substituting pork loin instead of pork butt for those of us concerned about low fat dietary needs to produce a wonderfully flavorful and nitrate free sausage (assuming you are not cold smoking the sausage). I look forward to further exploring the pages and flavors outlined in the sausage making recipe section of this book. The cooking recipe portion of the book for me was unnecessary filler as I already have my own great recipes to use my fresh homemade sausage. I highly recommend this book even if only for the sausage making recipes for anyone who prefers a robustly flavored homemade sausage! The author explains the sausage making process well so anyone can expect excellent results.
BalasHapusThis book is both interesting to read and informative to those that desire to attempt to create good food rather than just but it. It is documented well with creatively laid out recipes and has a page in the back listing mail-order sources for herbs and spices as well as sources for sausages and specialty meats.
BalasHapusIt is worth the price as a resource guide and a good read for food lovers.
These sausage recipes gather dishes from across the country, providing a treatise on different kinds of sausages and regional variations. Recipes blend with Aidell's travels across America in search of great sausages, providing a wide range of sausages and ethnic insights. No color photos, but the easy recipes and colorful descriptions don't need them.
BalasHapusI've been using the recipes in this book for seven years now. I have a few other sausage books, but this one is my favorite.
BalasHapusWe have a big Christmas party every year and I make big batches of sausage for the party. I made 40 pounds this weekend and will make another 40 pounds over the next few days. This year all four of the recipes for our party come from this book.
The most popular recipe every year (and the only one that I repeat every year) is the Bockwurst. This is a poached (white) German sausage made with pork, veal, and chicken, plus lots of green veggies (leeks, green onions, and parsley). This recipe comes out perfect every time.
Other favorites from this book are the Sheboygan brats and the Hunter Sausage.
This year I tried the Spicy Louisiana Poultry Sausage for the first time. It's mostly chicken and turkey thigh meat. The turkey thighs were hard to find in my area, but they were worth the hunt. The result is a delicious spicy sausage that's hot on the first bite, but not too hot to eat. The dark poultry meats turn out rich and kind of gamy. It doesn't taste like yuppie foo foo chicken at all.
So the recipes are good and easy to follow. The ingredients are mostly easy to find and are generally affordable. (I substitute chicken breast for veal--it's way cheaper.) The procedures are extremely simple to follow. The recipes also scale very well: Most recipes make 3-5 pounds of sausage. I multiply these by 5x and don't have to adjust the ingredients very much at all.
Most important, the results are immediately gratifying. Excellent results!!!
Bought this book to begin sausage making. I have enjoyed the read and the recipes. So far, i have tried the Brats, Iowa Farm Sausage and the Sweet Italian. Best I have ever had. I have a few more recipes I am goign to make, but I figured cooking three, and having great success, was worth writing about.
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