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Bruce Aidells's Complete Sausage Book : Recipes from America's Premium Sausage Maker Paperback – September 1, 2000
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From Library Journal
Copyright 2001 Reed Business Information, Inc.
Copyright © American Library Association. All rights reserved
Top Customer Reviews
For starters, I strongly recommend this book for all people interested in reading about food and in cooking, even if you have no interest in making sausage yourself. In many ways, it is as good as the recently published book `Charcuterie' by the team of culinary journalist Michael Ruhlman and charcuterie expert and chef, Brian Poleyn, if only because Aidells and Kelly are better at staying focused on their primary topic. `Charcuterie' is very good, but if what you really want to know about is sausage, Aidells and Kelly are much better.
One thing these two books do for me is to completely reassess my opinion of Emeril Lagasse and his `Pork Fat Rules' mantra. It is so easy to take this as bluster, yet both books in one voice say that pork fat is the cream of the crop when it comes to animal fats. Beef suet is too grainy and chicken fat melts at too low a temperature to be useful for a lot of cooking applications for which pork fat is so good.
It is important to note that while this book does touch on the subjects of smoked and cured sausages, its primary subject by far is fresh sausage that you can make at home. Next to the affirmation of pork fat, I was most pleasantly surprised by the great variety of fresh sausage recipes and in the antiquity of so many of these varieties.Read more ›
From grinding, to mixing, to clean up took me at least 4 hours. You have to remember that this is the first time I ever attempted something this crazy. I was petrified. What did I get myself into? But know what... the sausages were incredible. I practically ate the first batch of Italian sausage all of 3.5 lbs by myself. I had the hardest time sharing it with my kids who stared at me drooling with those puppy eyes begging to have a taste of what Mama was eating. And when I have to use these sausages for a pasta dish for some visiting friends, I actually regretted inviting them over since I wanted to eat the sausages myself. That bad..and that good!!
Sorry for the long story..but anyways here's the lesson for me. I won't know till I try and that's all it took me. Once. So for you who are intimidated with the whole thing but who loves to eat like me it's all worth it. Here's an excellent book to start your journey to becoming a sausage maker. And you will see the great difference between a store bought and something you made yourself.
Another book I found useful is Home Sausage Making by Charles something. Have an incredible time eating!!!
To truly get the most out of this book you need the following:
1) a meat grinder (I use my Kitchen-Aid with an attachment
2) a sausage filling attachment for your meat grinder (not required, if you're just going to make patties!)
3) some medium hog casings (again, not required, if you're just going to make patties!)
4) a smoker (not required, if you're not making smoked sausages, of course!)
However! The second half of the book is recipes USING sausage, so you could just buy the sausage at the market and enjoy the recipes (but what's the fun in that?)
This is a fantastic book, highly recommended, with interesting background essays on several of the sausage varieties. The sidebar on "Hot Boudin and Cold Beer" is right on the money.
Most Recent Customer Reviews
This was a good book that had a number of recipes that use sausage as an ingredient, but not a lot of recipes for different types of sausages. Read morePublished 3 months ago by nsvorp
This.book is just what I needed, and it was delivered quickly, as promised!Published 4 months ago by B. Penna
GOOD RECIPES. You may have to adjust some to your personal liking as far as seasoning is concerned.Published 4 months ago by Rich Mancinelli
I have made a few sausages in here and I really like. I also purchased Sausage Making, the Definitive Guide. That book will be better for me in a year or two. Read morePublished 5 months ago by Bill in CT
We make a lot of sausage and Bruce Aidells' book gets used more than any source. Lots of variety in the recipes and they turn out delicious.Published 7 months ago by Tim S. Burrows
love this book very easy to understand and to aidell quality great recipiesPublished 7 months ago by K. dillon