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Bruce Aidells's Complete Sausage Book : Recipes from America's Premium Sausage Maker Paperback – September 1, 2000


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Bruce Aidells's Complete Sausage Book : Recipes from America's Premium Sausage Maker + Home Sausage Making: How-To Techniques for Making and Enjoying 100 Sausages at Home + Eastman Outdoors 100% Natural Hog Casing for Italian, Bratwurst & BBQ Size Sausages (Makes Approximately 25 Pounds of Sausage)
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Product Details

  • Paperback: 314 pages
  • Publisher: Ten Speed Press; 1ST edition (September 1, 2000)
  • Language: English
  • ISBN-10: 1580081592
  • ISBN-13: 978-1580081597
  • Product Dimensions: 9.2 x 7.3 x 1 inches
  • Shipping Weight: 1.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (59 customer reviews)
  • Amazon Best Sellers Rank: #38,923 in Books (See Top 100 in Books)

Editorial Reviews

From Library Journal

Although it's not readily apparent, this is actually a new edition (only very slightly revised) of Aidells and Kelly's Hot Links and Country Flavors (o.p.). However, it remains an excellent book Aidells and Kelly are known for mouthwatering recipes and entertaining (The Complete Meat Cookbook), and libraries whose original copies have aged badly, or that missed it the first time around, will want to add this. In addition, Aidells's delicious sausages are now far more widely available, in gourmet and other specialty markets, than they were when the book was originally published, so there should be new interest from their fans as well.
Copyright 2001 Reed Business Information, Inc.

From Booklist

Bruce Aidells' Complete Sausage Book shows how much flavor and excitement a good cook can extract from a single, somewhat common ingredient. Sausages came about to make palatable those edible but less choice scraps and leftovers from the butchering process. Over time sausages have become national symbols: Poland's kielbasa, Germany's wursts, and America's hot dog. Along with coauthor Denis Kelly, Aidells inventories the world of sausages, including Asian varieties as well as more familiar European and American types. In addition to instructions for making these sausages, he offers recipes that feature sausages, from breakfast dishes through hearty stews such as Polish bigos and the noteworthy Pennsylvania Dutch apple and sausage stew, Schnitz und Knepp. Mark Knoblauch
Copyright © American Library Association. All rights reserved

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Customer Reviews

So the recipes are good and easy to follow.
Dave Edmiston
If you are looking to make sausage and need a recipe book this is a great one.
katharine
Bruce's book is a great way to get into sausage making.
Ken R Murray

Most Helpful Customer Reviews

81 of 82 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on January 2, 2006
Format: Paperback
`Bruce Aidells' Complete Sausage Book' by meat and sausage experts Aidells and Denis Kelly is the third book by Aidells I have reviewed and it easily maintains the consistently high quality I have come to expect from this writing team on the subject of meat. Along with the team of Schlesinger and Willoughby, they seem to be the reigning kings among culinary writers on the subject of meat, more especially on the subject of pork and sausage.

For starters, I strongly recommend this book for all people interested in reading about food and in cooking, even if you have no interest in making sausage yourself. In many ways, it is as good as the recently published book `Charcuterie' by the team of culinary journalist Michael Ruhlman and charcuterie expert and chef, Brian Poleyn, if only because Aidells and Kelly are better at staying focused on their primary topic. `Charcuterie' is very good, but if what you really want to know about is sausage, Aidells and Kelly are much better.

One thing these two books do for me is to completely reassess my opinion of Emeril Lagasse and his `Pork Fat Rules' mantra. It is so easy to take this as bluster, yet both books in one voice say that pork fat is the cream of the crop when it comes to animal fats. Beef suet is too grainy and chicken fat melts at too low a temperature to be useful for a lot of cooking applications for which pork fat is so good.

It is important to note that while this book does touch on the subjects of smoked and cured sausages, its primary subject by far is fresh sausage that you can make at home. Next to the affirmation of pork fat, I was most pleasantly surprised by the great variety of fresh sausage recipes and in the antiquity of so many of these varieties.
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71 of 73 people found the following review helpful By A Customer on April 7, 2001
Format: Paperback
Okay, I bought this book, went out to get the food grinder and sausage stuffer attachment for my KitchenAid. I read and scanned the book over and over again. I finally decided to try the fresh Italian sausage and the chicken and apple recipe. I kept stalling and putting it off..well finally I got so sick of postponing that I actually got out of bed at 2 a.m. in the morning. Rolled up my sleeves and went right into it.
From grinding, to mixing, to clean up took me at least 4 hours. You have to remember that this is the first time I ever attempted something this crazy. I was petrified. What did I get myself into? But know what... the sausages were incredible. I practically ate the first batch of Italian sausage all of 3.5 lbs by myself. I had the hardest time sharing it with my kids who stared at me drooling with those puppy eyes begging to have a taste of what Mama was eating. And when I have to use these sausages for a pasta dish for some visiting friends, I actually regretted inviting them over since I wanted to eat the sausages myself. That bad..and that good!!
Sorry for the long story..but anyways here's the lesson for me. I won't know till I try and that's all it took me. Once. So for you who are intimidated with the whole thing but who loves to eat like me it's all worth it. Here's an excellent book to start your journey to becoming a sausage maker. And you will see the great difference between a store bought and something you made yourself.
Another book I found useful is Home Sausage Making by Charles something. Have an incredible time eating!!!
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69 of 73 people found the following review helpful By A Customer on January 29, 2002
Format: Paperback
I really bought this book to make cajun boudin, as well as andouille sausage. My dream was to make gumbo with my own andouille, and darned if it didn't turn out perfect the first time. We've made Chorizo, Linguica, and are looking at a poultry-Thai sausage next!
To truly get the most out of this book you need the following:
1) a meat grinder (I use my Kitchen-Aid with an attachment
2) a sausage filling attachment for your meat grinder (not required, if you're just going to make patties!)
3) some medium hog casings (again, not required, if you're just going to make patties!)
4) a smoker (not required, if you're not making smoked sausages, of course!)
However! The second half of the book is recipes USING sausage, so you could just buy the sausage at the market and enjoy the recipes (but what's the fun in that?)
This is a fantastic book, highly recommended, with interesting background essays on several of the sausage varieties. The sidebar on "Hot Boudin and Cold Beer" is right on the money.
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28 of 28 people found the following review helpful By Esther Schindler TOP 500 REVIEWERVINE VOICE on November 29, 2002
Format: Paperback Verified Purchase
If you're unsure about your commitment to sausage making, don't let your uncertainty dissuade you from buying this book. While his sausage recipes are indeed excellent (I've made a few of them), a large portion of the book provides recipes for using sausage in recipes. And those recipes are very good. Personally, I think the book's worth the price for the cornbread stuffing (with pork sausage and andouille) alone.
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27 of 27 people found the following review helpful By "riverdiva" on September 25, 2001
Format: Paperback
While visiting from Indiana, my brother told me about making sausage. He bought a grinder and a book. Said I would no longer wonder about the fancy sausages I got in Portland. He convinced me. I bought an attachment for my Kitchen Aid, picked up Bruce Aidell's book and that was that! I bought some casings from the local whole foods store and some meat, spices and stuffing goodies and started making the best sausages I have ever eaten! This book has all the recipes and they are wonderful! Easy to follow. No pictures, but it is a book about grinding and stuffing. Who needs pictures? The book is great! Want to make your own sausages? Buy this book. Adds a new dimension to cooking...or grilling!
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