This volume offers step-by-step instructions and how-to photographs to help the reader tackle the sausage-making task: from grinding the meat to stuffing the skins and making the links. It presents 30 recipes for home-made sausages - from real meat to vegetarian, plus 24 recipes for sausage dishes.
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Editorial Reviews
Amazon.com Review
Chris Kobler's Making Great Sausage is about meat and it's about getting your hands right into the thick of it. The old joke, of course, is that no one really wants to know what goes into sausage. Try telling that to an Italian farm wife around Christmastime with the entire family gathered to stuff sausage from the grindings of the annual pig. Not only does she want to know what goes into the mix, she's proud of it, and she's proud of the final results. With Making Great Sausage, you can get to the same place.
No sausage need necessarily be stuffed. Patties work well. But there's nothing quite like stuffing 20 pounds of a sausage that simply can't be purchased in any local market, then sharing with family and friends. People look at you a little differently. Where you may have been getting that "oh-you-dilettante" look with any earlier culinary activities, unveiling a long string of handmade sausage will get you the glow of deep respect. It's something about the primal nature of meat. Even vegetarians get a little wide-eyed and weird.
So, if you are going to go to all the trouble of investing in a good stuffer, finding the right casing, grinding the meat, gathering the spices, and all the rest, a decent road map would be nice. And that's what Making Great Sausage is all about. Kobler walks you through the basic process, then launches off on a country-by-country sausage tour of the world, providing the reader with baseline recipes to get started. Kobler explores seafood and poultry sausages as well as the various cuts of pork and beef.
Two-thirds of the book takes in the sausages of the world. The last third is dedicated to sausage dishes. You'll find Thai Sausage Salad, which calls for Lop Cheong, a sweet sausage used throughout Asia. Or Choucroute Braisée é l'Alsacienne Garnie, which calls for Garlic Sausage. You can buy the sausage. Or you can make it yourself. Guess which tastes better?
The author's technique is sound, and he is particularly careful about keeping everything sanitary. If you are inclined to discover what really does go into sausage (which will only lead to inventing your own), Making Great Sausage is a great place to start. --Schuyler Ingle
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Most Helpful Customer Reviews
1 of 1 people found the following review helpful:
5.0 out of 5 stars
Couldn't be better!,
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This review is from: Making Great Sausage: 30 Savory Links from Around the World--Plus Dozens of Delicious Sausage Dishes (Hardcover)
Not only does "Making Great Sausages" contain incredibly delicious recipes with clear instructions, for both making the best sausages you and your friends have ever tasted, and great ways to use them once you've made them, but it is also a really life affirming book about food as celebration. My favourite page begins "Sausage Feast: While this is not a standard recipe - one that provides the means for making a prepared dish - it is a recipe nonetheless. Consider the following as a guideline for assembling the ingredients of your life and shaping them into a feast for the soul." Thank you Chris Kobler for this fantastic book! I'm about to buy it so I can stop splattering sausage mix over the poor old library copy.
1 of 1 people found the following review helpful:
5.0 out of 5 stars
Very approachable, highly recommended,
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This review is from: Making Great Sausage: 30 Savory Links from Around the World--Plus Dozens of Delicious Sausage Dishes (Hardcover)
This is a good book. The directions are clear. The anecdotes are interesting without being pretentious. Most importantly, the sausage I've made using the recipes within have smelled and tasted good. I think that in a practical sense, this is a much better book than Aidell's volume on the same subject.
0 of 1 people found the following review helpful:
3.0 out of 5 stars
Make low fat sausages,
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Amazon Verified Purchase(What's this?)
This review is from: Making Great Sausage: 30 Savory Links from Around the World--Plus Dozens of Delicious Sausage Dishes (Hardcover)
This is a good basic sausage making book. You can tweak the recipes
so that you make them richer or lighter! Always taste your sausage before stuffing,though. Fry a little and see how it tastes. Adjust seasonings.
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