HOME SAUSAGE MAKING is the classic in the field. Now completely revised and updated to comply with current USDA safety standards, this new edition features 150 recipes. Included in the lineup are 100 recipes for sausages (cased and uncased) and 50 recipes for cooking with sausage, all written for contemporary tastes and cooking styles. There are instructions for making sausages with beef and pork, fish and shellfish, chicken and turkey, and game meats. Ethnic favorites include German specialties such as Bratwurst, Mettwurst, and Vienna Sausage; Italian Cotechino and Luganega; Polish Fresh and Smoked Kielbasa; and Spanish-Style Chorizo, Potatis Korv (Swedish Potato Sausage), Kosher Salami, and Czech Yirtrnicky. On top of all the meat varieties, there is an entirely new section on vegetarian sausage options.
Home Sausage Making
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Editorial Reviews
Amazon.com Review
Making sausage at home is simple and pain free. Once you've learned the basics, experimentation and sausage innovation are bound to take over. Then before you know it, you will be making gourmet sausages that are better than anything you can buy in the market, and at half the cost! Charles Reavis's Home Sausage Making introduces a world of banger possibilities--from traditional pork to salmon and poultry. However, you will need more than just the book. A meat grinder is recommended as is a sausage stuffer and sausage skins. Beyond that, ingredients are pretty basic. This is, after all, reaching right back to the peasant kitchen--and the mindset that there's a way to use everything from snout to tail except for the squeal. Start with Reavis, then reach beyond. --Schuyler Ingle
--This text refers to an out of print or unavailable edition of this title.
Review
"Reavis shows readers in step-by-step illustrated fashion how to make a variety of classic sausages…a complete guide to sausage preservation along with care and storage advice for the individual varieties included." -Booklist
"The instructions for making the most of the sausage variations are surprisingly simple."
-Publisher's Weekly
--This text refers to an out of print or unavailable edition of this title.
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Most Helpful Customer Reviews
108 of 109 people found the following review helpful
Format:Paperback
This is an excellent introduction to sausage making. It has tips on technique, ingredients and equipment and is also chock full of recipes, many of which have been geared to the production of "healthy" product--including sections on fish and poultry. It's only weakness is that it doesn't discuss any particular topic in great depth--but that can (most likely) be forgiven in a text designed to be an introduction, albeit a complete one. If you're going to make sausage on an occasional basis, this would be an excellent book to have as your only text on sausage making.
121 of 123 people found the following review helpful
Format:Paperback
I've had this book for a while now, and have made a few different sausage recipes from it. First off, the book is very good on encouraging readers to try making their own sausages, and it gives a lot of detail on what's involved in the process for various styles of sausage (smoked, loose, dried, links, etc.). The information about dealing with casings was right on the money and very easy to follow--I'm not sure I'd have gotten the good results I have without this particular section. Overall, the instructions are very clear, accurate, and really encouraging and helpful for beginners.
Unfortunately, this is kind of where the good news ends. So far, I've found the recipes to be kind of wanting. They're clever, and it's a comprehensive selection of sausages, but all the ones I've made have been pretty weakly spiced. I'm not talking about them not being hot enough--I like spicy food, but I don't think everything needs to be spicy--I'm talking about not having sufficient quantities of spices. For example, the bratwurst I made from their recipe didn't taste much like anything except meat. This is a fairly subtle sausage at the best of times, but as recommended in the book it's flavorless.
I have consistently found that I need to greatly increase the amount of spices in the sausages beyond what the recipes call for to get a flavor that seems appropriate. I'm a serious and very experienced cook, so I don't think it's a problem on my end. But your mileage may vary.
With that said, though, I still can recommend the book as a good starter into the concepts and techniques of sausage making. Would I buy it again? Maybe not. Will I refer to it again now that I have it? Definitely--on the technical side, it won't steer you wrong, and it's very user-friendly.
92 of 99 people found the following review helpful
Format:Paperback
`Home Sausage Making' by Susan Mahnke Peery and Charles G. Reavis is a great small book in its third edition since it was originally published in 1981 by the very small publishing house, Storey, which specializes in culinary titles. Reading this book shows up the dangers to a reviewer in reviewing the very first book one encounters on a specialized subject such as home sausage making. Just three days ago, I reviewed `Bruce Aidells' Complete Sausage Book' by meat and sausage experts Aidells and Denis Kelly, published by cookbook behemoth, 10 Speed Press. Naturally, with Aidells' reputation and my liking the previous two books this pair have done, I gave the book a very complementary review.
Now, I read another book on exactly the same subject and I find an even better book that addresses all of the criticisms I had of the Aidells and Kelly book. Specifically, it makes liberal use of illustrations of both equipment and technique, with the added bonus of being very specific about health hazards and the means for avoiding them, by being clear about cooking, aging, and smoking temperatures. Thankfully, there is enough difference between the two books and they are both inexpensive enough to make it worth your while to own both. If you really need to limit yourself to one, the Aidells / Kelly book is better for the armchair sausage buff, who is more interested in things to do with sausage and with the scoop on what is in the sausage he buys at the deli, megamart, or specialty meat store. Peery / Reavis is better for people who are really interested in actually making sausage, based on the much better illustration of sausage making equipment and technique, and fewer recipes, compared to Aidells / Kelly on what to make with sausage.
Peery / Reavis also has a much broader interpretation of what constitutes sausage. In addition to all the obvious preparations, this book includes recipes for making scrapple (2 recipes) and other American favorites. While both books include lots of famous international recipes for fresh and cured sausage, Aidells / Kelly presents these recipes is a more organized fashion which is better suited if you happen to want to make a Spanish or Cajun or oriental sausage.
I compared the recipes for `basic breakfast sausage' in both books and found the ingredients to be virtually identical. The only difference in ingredients is the presence of dried marjoram in Peery / Reavis and their substitution of brown sugar for granulated white sugar. Peery / Reavis' procedure was also more detailed, especially since it was oriented toward making sausage in casings while Aidells / Kelly refers you the general technique on filling casings without repeating the instructions for the specific recipe.
While Aidells / Kelly organizes their recipes by region, Peery / Reavis organizes their recipes by ingredients, giving us chapters on:
Pork Sausages
Beef, Lamb, and Veal Sausages
Combination Sausages
Game Sausages
Poultry Sausages
Seafood Sausages
Vegetarian Sausages
Both books have lots of sidebars on the origins and trivia about sausages. The introduction giving the history seems like one of them cribbed from the other, as they both seem to touch on the same bases, right down to the references to sausage in Homer's `Odyssey'. Aidells / Kelly is just a bit more interesting in this background information; however the charm of Peery / Reavis' background from U.S. bratwurst central in Sheboygan, Wisconsin is not lost in their obvious love of their subject.
As a trivial aside, I must object to Peery / Reavis' comment on Otto von Bismarck's comparison of sausage making and lawmaking, as Bismarck's intent was clearly to illuminate the nature of lawmaking and politics and not to make a culinary comment.
Both books are very good. Get both, but get Peery / Reavis first if you really want to make sausage yourself.
Now, I read another book on exactly the same subject and I find an even better book that addresses all of the criticisms I had of the Aidells and Kelly book. Specifically, it makes liberal use of illustrations of both equipment and technique, with the added bonus of being very specific about health hazards and the means for avoiding them, by being clear about cooking, aging, and smoking temperatures. Thankfully, there is enough difference between the two books and they are both inexpensive enough to make it worth your while to own both. If you really need to limit yourself to one, the Aidells / Kelly book is better for the armchair sausage buff, who is more interested in things to do with sausage and with the scoop on what is in the sausage he buys at the deli, megamart, or specialty meat store. Peery / Reavis is better for people who are really interested in actually making sausage, based on the much better illustration of sausage making equipment and technique, and fewer recipes, compared to Aidells / Kelly on what to make with sausage.
Peery / Reavis also has a much broader interpretation of what constitutes sausage. In addition to all the obvious preparations, this book includes recipes for making scrapple (2 recipes) and other American favorites. While both books include lots of famous international recipes for fresh and cured sausage, Aidells / Kelly presents these recipes is a more organized fashion which is better suited if you happen to want to make a Spanish or Cajun or oriental sausage.
I compared the recipes for `basic breakfast sausage' in both books and found the ingredients to be virtually identical. The only difference in ingredients is the presence of dried marjoram in Peery / Reavis and their substitution of brown sugar for granulated white sugar. Peery / Reavis' procedure was also more detailed, especially since it was oriented toward making sausage in casings while Aidells / Kelly refers you the general technique on filling casings without repeating the instructions for the specific recipe.
While Aidells / Kelly organizes their recipes by region, Peery / Reavis organizes their recipes by ingredients, giving us chapters on:
Pork Sausages
Beef, Lamb, and Veal Sausages
Combination Sausages
Game Sausages
Poultry Sausages
Seafood Sausages
Vegetarian Sausages
Both books have lots of sidebars on the origins and trivia about sausages. The introduction giving the history seems like one of them cribbed from the other, as they both seem to touch on the same bases, right down to the references to sausage in Homer's `Odyssey'. Aidells / Kelly is just a bit more interesting in this background information; however the charm of Peery / Reavis' background from U.S. bratwurst central in Sheboygan, Wisconsin is not lost in their obvious love of their subject.
As a trivial aside, I must object to Peery / Reavis' comment on Otto von Bismarck's comparison of sausage making and lawmaking, as Bismarck's intent was clearly to illuminate the nature of lawmaking and politics and not to make a culinary comment.
Both books are very good. Get both, but get Peery / Reavis first if you really want to make sausage yourself.
Most Recent Customer Reviews
Great help!
I am just a rank beginner to sausage making and this book is one of the very big helps to me. Very good recipes, instructions and comments. Love it!!!
Published 5 days ago by P. Whedon
This book offers far more than I expected!!!
The book offers very important info about overall meat handling safety, ingredient safety, the what and why of sausage ingredients, and the techniques of sausage /jerky making,... Read more
Published 18 days ago by Bruni
Good overview but bad recipes
For the novice sausage maker, this book gives a good overview of the process, but the recipes are a disaster. Read more
Published 1 month ago by b.a.
Solid Introduction, Lots of Recipes
This was my introduction to making sausage. I used the information and recipes in this book to make some darn good sausage. What more can I ask of the book?
Published 2 months ago by Bilfurd
ok
I got this book to make my own sausages at home without preservatives and less "parts" I have not yet made any recipes but have looked over several and it wasnt exactly what I was... Read more
Published 3 months ago by amazonut
Fantastic book.
Great recipes for the beginning sausage maker. It highlights the finer points of making sausage and explains some of the science behind curing. Highly recommended.
Published 3 months ago by Kendall
Home Sausage Making - Susan Mahnke Peery & Charles G. Reavis
An excellent book for people beginning to make their own sausages, and then it carries onto more complicated recipes. Read more
Published 4 months ago by Althea
Great book for the beginner
I purchased this book and one other because I love sausage and wanted to learn how to make some of my own without having to purchase the OTC stuff. Read more
Published 4 months ago by Astrid Strait
A very good book for beginners
This was given to me as a gift. It has been very informative, and useful. Tips are very imformative. I have made a couple of different sausages so far, and plan on making more. Read more
Published 6 months ago by Kstorm
sausage makera attachments
excellent product. Arrived in perfect condition. The price was very good. I looked locally and was unable to find this attachment so I was pleasantly surprised to find it online
Published 6 months ago by seabird-2007
Inside This Book
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Key Phrases - Statistically Improbable Phrases (SIPs):
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veal sausages, game sausages, prick air pockets, feet medium hog casing, commercial premixed cure, small hog casing, prepare the casing, prepared casing, large beef casing, coarse disk, fine disk, home sausage maker, medium grind, tablespoon freshly ground white pepper, pound fresh sausage, pound pork fat, combine the meat mixture, sheep casing, cures replace, pounds whitefish fillets, pound beef fat, pounds chicken meat, seasoned mixture, curing salt, fat separately Key Phrases - Capitalized Phrases (CAPs): (learn more)
Pork Sausages, The Techniques, Combination Sausages, Cooking Sausages, Dry Sausage Safety, United States, Poultry Sausages, Italian Tomato Sauce, Sausage Starters, New Hampshire, Hawthorne Lane, Monterey Jack, North America, New York, The Story of Sausage, Basic Pizza Dough, Cooperative Extension Service, New England, Coarse Salt, Ring Bologna, Seafood Sausages Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Surprise Me!
veal sausages, game sausages, prick air pockets, feet medium hog casing, commercial premixed cure, small hog casing, prepare the casing, prepared casing, large beef casing, coarse disk, fine disk, home sausage maker, medium grind, tablespoon freshly ground white pepper, pound fresh sausage, pound pork fat, combine the meat mixture, sheep casing, cures replace, pounds whitefish fillets, pound beef fat, pounds chicken meat, seasoned mixture, curing salt, fat separately Key Phrases - Capitalized Phrases (CAPs): (learn more)
Pork Sausages, The Techniques, Combination Sausages, Cooking Sausages, Dry Sausage Safety, United States, Poultry Sausages, Italian Tomato Sauce, Sausage Starters, New Hampshire, Hawthorne Lane, Monterey Jack, North America, New York, The Story of Sausage, Basic Pizza Dough, Cooperative Extension Service, New England, Coarse Salt, Ring Bologna, Seafood Sausages Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Surprise Me!
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