- File Size: 4449 KB
- Print Length: 118 pages
- Simultaneous Device Usage: Unlimited
- Publisher: Otherworld Publishing (March 16, 2016)
- Publication Date: March 16, 2016
- Sold by: Amazon Digital Services LLC
- Language: English
- ASIN: B01D328JSQ
- Text-to-Speech: Enabled
- Word Wise: Enabled
- Lending: Not Enabled
- Amazon Best Sellers Rank: #164,863 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
The Sausage Cookbook Vol.1: Sausage Making Recipes [50 Fresh Sausage Recipes and 18 Cured Sausage Recipes] Kindle Edition
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Real sausage, like the one on the cover, requires few stages of work. First, you need to gather meats specifics for the type of sausage you want to make. They are very specific to the kind of sausage you want to end up with. Then you need to gather very specific spices, salt and saltpeter (potassium nitrate), or sodium nitrate, to cure and preserve pinkish color of the meat. Once that is done, meat has to be dipped into the brine, to be cured, tightly weighted down and turned occasionally for number of days. Next, about ten days later, for the one on the cover, comes taking the meat out, rinsing and drying, and making it into a batter. Some parts of that cured meat is ground finely, some coarsely and some just cut into big chunks. The spices come in and the mixture is worked like a bread batter. It takes surprisingly long time and might call for adding some water. Then this mixture is inserted into the casing. What casing depends on the sausage chosen. The one on the picture is stuffed into the casing never even mentioned by the "book's" author. Then it goes through drying process and gets smoked. This particular one was smoked "cold" in the temperature never surpassing 140 degrees Fahrenheit. (60C). It takes a long time, at least 24hours. Then this particular sausage is taken away to "age", which takes very very long time and produces that silverish coat on the surface. Overall very delicious and very expensive. Other sausages take shorter time smoking, bigger temperatures and instead of "aging", they take a long bath in almost boiling water. Then they are dried and are ready to eat. I wanted to find specifics, how to make it. What spices for which, how much of which meat, and other details needed to make this great. The author promises to teach how to make many sausages. She doesn't deliver, however.
Almost every single recipe provided is a stretched invention of the author of how to serve ground meat. Stuffing a mixture into a casing doesn't make it into a sausage. Even if impatient Italians would snatch some away from processing further and fry it as is for breakfast, it doesn't mean it is a true Italian sausage. It is just a beginning of it. But most of the mixtures this author calls "sausage" would never qualify. Half of them contain apples. You might bake or fry ground meat with some apples in it, if it doesn't spoil the flavor for you, but if you dare do it to any sausage it will just spoil. Whatever this author suggests is just a meat concoction. Never ever a sausage, even if served in a casing. In eastern Europe they stuff potato mixture into a casing and bake it covered with thick slices of smoked bacon. It is considered quite a delicacy, but it isn't any kind of sausage.
Not a single recipe offered the information how to make a real sausage. If you followed the recipe provided, and you obtained this thing stuffed into animal casing, there was not a bit of information of what to do with it. It was left up to you. Even the information that unused "sausage" should be frozen, didn't contain any information for how long, and how to defrost it, or how to prepare it for eating after the freezing.
To sum it up, this "book" was a disappointing failure and a waste of a decent dollar. If you are curious about real sausage, Google it. You will even find a decent instructional on the YouTube. Don't expect from this book anything above some strange meat based mixtures stuffed into some animal casing.
And that picture on the cover is just a pure lie. One would expect to find at least that sausage described. No such luck. Just a bait to lure you into buying. Too bad I cannot return it.
There are some good ideas and some useful information here. HOWEVER... if you need a "bible", this probably is not it. I also purchased another book and it goes into far more detail. I would imagine that this book would be best served as an "idea" book rather than a source for specific recipes or processes.
Like I said, I like this book. It is just not a perfect one-stop source for the information or knowledge that you will need. Purchase it for the images and the ideas. You won't go too far wrong. If instead, you need specific "how-to" information, you will need to look for more detail somewhere else.
Three stars. I like it but its not THE answer.!
I would definately recommend this cookbook to both home cooks and hunters,because there were yummy 😋recipes for duck and venison!