Hot Links And Country Flavors: Sausages in American Regional Cooking [Hardcover]

Bruce Aidells (Author)

Book Description

Publication Date: April 14, 1990

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

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.

Product Details

• Hardcover: 380 pages
• Publisher: Knopf; 1 edition (April 14, 1990)
• Language: English
• ISBN-10: 0394574303
• ISBN-13: 978-0394574301
• Product Dimensions: 9.8 x 6.9 x 1.3 inches
• Shipping Weight: 1.9 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #702,826 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

1 of 1 people found the following review helpful:

5.0 out of 5 stars Great Sausage, January 20, 2011

By 

David G - See all my reviews

This review is from: Hot Links And Country Flavors: Sausages in American Regional Cooking (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.