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Sausage: Recipes for Making and Cooking with Homemade Sausage Paperback – April 27, 2010

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Editorial Reviews

From Publishers Weekly

Clearly authored for those who prefer knowing how the sausage is made, Wise (American Charcuterie) writes with the gentility of a woman who owned and operated her own French-style charcuterie in Berkeley in the 1970s, and with the precision of an author of 12 previous books. Here she guides us through the making of a vast array of sausages that can either be shaped by hand or stuffed into casings. She also provides a variety of international recipes that incorporate the freshly made creations. Chapters are broken out by main ingredient, be it pork, beef, lamb, poultry, or seafood. There are even three vegetarian entries for the tofu, bulgur, and brown rice crowd. The classics are all accounted for, including a chorizo made with plenty of garlic for use in a black bean chili, and a basic lamb and rice sausage for stuffing grape leaves or bell peppers. Sweet Italian sausage, with fennel and thyme, is at the heart of a Pittsburgh-style sausage sandwich, while more exotic options include a Vietnamese-style beef meatball made with mint, cilantro, and Thai fish sauce. A gefilte fish recipe in a book with this title may strike some as culinarily sacrilegious, but Wise justifies the entry, simmers her ground white-fish dumplings in a broth of fish bones and heads, and explains that gefilte is actually the Yiddish word for stuffed. (May)
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From Booklist

America has always loved hot dogs and sandwich salami, but recent years have brought new appreciation of the vast universe of chopped meat that constitutes the sausage. Wise, whose Berkeley shop purveys all manner of these products, teaches that the home cook can conveniently produce a number of sausages withhout always falling back on commercially produced ones. She offers instruction in just about every sort of sausage. Lamb and beef sausages can be put to as many culinary uses as the dominant traditions of pork, and Wise presents even a few sausages of ground fish. Vegetarians appreciate sausage presented as Wise's bulgura balls with yogurt sauce. These internationally inclusive sausage recipes don't require the use of casings, and many recipes fall into the category of meatballs, croquettes, and patties. Aware that the process of smoking sausages goes beyond the abilities of most home cooks, Wise judiciously avoids this complex and challenging technique of preserving meat. --Mark Knoblauch

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Product Details

  • Paperback: 176 pages
  • Publisher: Ten Speed Press (April 27, 2010)
  • Language: English
  • ISBN-10: 158008012X
  • ISBN-13: 978-1580080125
  • Product Dimensions: 7.5 x 0.5 x 9.1 inches
  • Shipping Weight: 1.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Best Sellers Rank: #851,200 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

17 of 17 people found the following review helpful By A. Zell on August 12, 2010
Format: Paperback
I also checked this book out from the library and have decided to purchase it. I'm sorry the negative reviewer didn't TRY any of the recipes,they are delicious. I'm guessing they were expecting more of the smoked sausage types. Which there are many good books out for that, but Victoria's book is about fresh sausages. Many that don't need to be stuffed into casings, thus the patties, meatballs, etc. I personally like this because I don't need special equipment, to purchase casings and spend more time stuffing. But she does include detailed instructions on how to do this,including grinding your own meat, if so inclined.

None of the sausages are smoked or pre-cooked, they also don't have any nitrates or corn syrup included. So if you are looking for interesting, healthy ways of preparing seasoned ground meats (and tofu!) this cookbook will delight you. I also appreciate the broad range of ethnic tastes presented from Asian, German, Mexican, Mediterranean and American cuisines. I can't vouch for authenticity of these preparations only that they are tasty. I greatly appreciate the accompanying recipes that include each sausage. And don't worry there are only 3 vegetarian recipes, only 1 with tofu!

We raise our own lamb and a pig every year and buy a quarter of beef, so this cookbook really fills a need I had for branching out from the old hamburger and meatloaf rut. Not that that it is necessary to have a freezer full of meat. All of the recipes are made with only 1-2# of ground meat. I am enjoying more variety with this cookbook. I also appreciate the photography, it is very beautifully done.
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8 of 8 people found the following review helpful By Tom Hampstead on September 12, 2010
Format: Paperback Verified Purchase
Sausage: Recipes for Making and Cooking with Homemade Sausage
By Victoria Wise

Book Review:

Perhaps the title for this review should be "Culinary Delight - Sausage" for that describes the book far better. The enticing beautifully photographed dishes are inviting and shows what can be achieved with the excitement contained inside the covers.
Victoria Wise shares more than 75 recipes for "no casing" sausage using beef, pork, poultry, seafood and vegetarian ingredients to produce mouth watering dishes. The book is described on the cover as "an inviting and wonderfully diverse collection from all around the globe". Innovative it certainly is but if you are just a wee bit hide bound and traditional the author offers expert directions for stuffing sausage into casings.
I hadn't thought about "casing-less" sausages but they really do work but just before you serve up, you are probably wise to introduce some "Taa... Raa... Taa... Raa..." to your guests who will enjoy their meal even more if you beat up the "casing-less" dish you are serving just a little. Sounds exciting doesn't it?
There are just so many dishes to experiment with that it is easy to have too many thus inhibiting your choice, so let me do it for you. On page 113 there is a dish "Chicken and Spinach Crepinettes" which is worth all the pats on the back you will get for serving it up.
A Crepinette patty is a very tasty, attractive looking dish which is more than a morsel and less than a meal so is ideal for Sunday evening chats with neighbours.

This is a 5 star book and will bring establish you as a culinary expert so don't miss the opportunity.

Reviewed by Tom Hampstead author of the soon to be published "The Kingdom of the Two Great Houses"
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7 of 7 people found the following review helpful By J. Faber on July 16, 2010
Format: Paperback
I actually got this book from the library and liked it so much that I decided to buy it. I have never made sausage before, but have eaten plenty of the stuff that they have at the store as well as the authentic polish sausage my grandmother used to make. This book gives recipes for "making and cooking with sausage", so I'm not sure what the other reviwer expected--there are more recipes for cooking with the sausage you have made than actual sausage recipes (which is fine with me).

The author gives an introduction about the different ingredients and the importance of the use of specific fats in the sausage and the different grinds or chops of the meat. Each chapter is then devoted to a different meat: pork, beef, lamb, poultry, seafood and vegetarian "sausages". I have not actually made any of the recipes yet, but they look pretty good to me and I have every intention of trying a lot of them. I can no longer eat the sausage they offer in the store because of celiac disease and food allergies, so I have to make my own to be sure of the ingredients that are used. This book is going to help me do that.
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