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Home Sausage Making: How-To Techniques for Making and Enjoying 100 Sausages at Home Paperback – December 7, 2003

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Editorial Reviews


"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

From the Back Cover

Healthy Homemade Sausage Sizzling in Your Kitchen!

There is no mistaking that mouthwatering aroma, rich with herbs and spices.

This NEW Revised Edition of Home Sausage Making is a combination how-to manual and cookbook. This edition includes NEW poultry and fish chapters. All recipes have been rewritten to reflect lower fat and salt content. Learn dozens of ways of combining fresh, healthy homemade sausage with other ingredients to prepare hors d'oeuvres, crepes, sandwiches, pasta dishes, and many other dinner treats.

Learn the secrets to the world's finest sausage.

-- Complete how-to instructions using equipment already in your kitchen

-- Make over 32 types of sausage, fresh and cured

-- Health facts about sausage

-- Poultry sausage -- NEW chapter

-- Fish sausage -- NEW chapter

-- Over 175 recipes


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Product Details

  • Paperback: 283 pages
  • Publisher: Storey Publishing LLC; 3 edition (December 7, 2003)
  • Language: English
  • ISBN-10: 158017471X
  • ISBN-13: 978-1580174718
  • Product Dimensions: 7 x 0.7 x 9 inches
  • Shipping Weight: 1.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (211 customer reviews)
  • Amazon Best Sellers Rank: #2,838 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

222 of 225 people found the following review helpful By A Customer on July 15, 2004
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.
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119 of 124 people found the following review helpful By Rubashov on June 7, 2006
Format: Paperback
While the book is informative and provides good instruction about some of the basics of sausage making, it is nonetheless lacking in many respects. First, most of the book's recipes that I've made come out under-salted and under-spiced. While this is something that you can test for and adjust during production, it would have been better for the authors to simply provide quantities that produced sufficiently seasoned sausages. In short, most of the sausages end up bland, tasting more like plain ground meat than sausage.

Furthermore, the recipes utilizing sausage are unimpressive as well. Most cooks experienced enough to make fresh sausage probably don't need a recipe for a sausage omelette or sausage pizza.

Finally, and most importantly, the book misses some important techniques that are essential to proper sausage making. While they do make mention of freezing meats for 30 min. before stuffing, they don't sufficiently emphasize how essential it is to maintain near-freezing temperatures throghout the process until the casings or stuffed. Failure to do so will result in dry, crumbly sausages, something I learned the hard way. Additionally, there is no discussion of the "primary bind," an essential step in sausage making whereby the ground & spiced meat mixture is beaten (either by hand with a wooden spoon or with a paddle attachement in a stand mixer) for a couple of minutes before stuffing. This allows the meat to bind together, preventing a loose & crumbly sausage, yet this essential step is entirely absent from the book.

My recommendation would be to look at "Charcuterie" by Michael Ruhlman & Brian Polcyn. Not only does that book provide all the ins & outs of sausage making (plus the reasoning behind them) from award-winning professionals, the recipes are perfectly seasoned every time. The book has the added benefit of providing information on some more exotic things to do with meat as well, such as dry-curing hams, prosciutto, salami, etc.
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149 of 159 people found the following review helpful By B. Marold HALL OF FAMETOP 500 REVIEWER on January 5, 2006
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.
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