Description

AUTHOR: CHARLES G. REAVIS & EVELYN BATTAGLIA, WITH MARY REILLY

FROM FRESH AND COOKED TO SMOKED, DRIED, AND CURED

100 SPECIALTY RECIPES

DISCOVER THE WORLD OF FLAVOR POSSIBILITIES WHEN YOU MAKE SAUSAGE AT HME. FROM SPICY ANDOUILLE, LINGUICA, AND CHORIZO TO DOWN HOME BANGERS, KOSHER SALAMI, AND SATISFYINGLY SWEET MAPLE BREAKFAST SAUSAGE. STEP-BY-STEP DIRECTIONS TEACH YOU HOW TO CREATE FRESH, SMOKED, AND DRY-CURED SAUSAGE. EQUIPEED WITH YOUR NEW SKILLS, YOU CAN THEN MAKE LINKS AND PATTIES THAT APPEAL TO EVERY PALATE. WITH 100 RECIPES FOR BEEF, POULTRY, PORK, WILD GAME, SEAFOOD, AND EVEN VEGETARIAN SAUSAGES.

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