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Hot Links And Country Flavors: Sausages in American Regional Cooking Hardcover – April 14, 1990


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Product Details

  • Hardcover: 380 pages
  • Publisher: Knopf; 1 edition (April 14, 1990)
  • Language: English
  • ISBN-10: 0394574303
  • ISBN-13: 978-0394574301
  • Product Dimensions: 1.2 x 7.2 x 10.2 inches
  • Shipping Weight: 1.9 pounds
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Best Sellers Rank: #263,507 in Books (See Top 100 in Books)

Editorial Reviews

From the Inside Flap

This first book in the new Knopf Cooks America series features 60 different regional sausages in 200 recipes; a new American classic.

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3 of 3 people found the following review helpful By David G on January 20, 2011
Format: Hardcover
This book is a great tool for beginning sausage makers. I have read thru the book and made 4 of the 67 recipes for sausages. Two of those four recipes are among the best I have ever had (smoked sausage & Bratwurst). This book contains helpful tips on how to make sausage, the ingredients used, and the tools needed. Special attention is payed to how to smoke the sausages that require it and how to build a smoker if one is needed. This book also contains many recipes for how to use the sausages in dishes and for side dishes that go well with them. If you are interested in learning how to make fresh or smoked sausages that are made anywhere in America, this is a good place to start. One of the few shortcomings is there are only a few air dried sausages and no fermented sausages.
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2 of 2 people found the following review helpful By Yancey S Davis on April 20, 2013
Format: Hardcover Verified Purchase
One of the "Must Have" books on sausage making, along with Rytek Kutas' "Great Sausage Recipes & Meat Curing"

Bruce & Denis take you on a region by region, sausage by sausage tour of the U.S. celebrating the styles and flavors brought here by immigrants from around the world.

Besides clearly written sausage recipes there is an abundance of recipes for regional dishes using the sausages featured.

The first portion of the book is a basic education on meats, equipment, and techniques to help the beginner presented in a manner that doesn't overwhelm.

I highly recommend this book for the beginner and advanced sausage maker.
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