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Sausage: Recipes for Making and Cooking with Homemade Sausage

 
 
Author
Victoria Wise.
Publisher Ten Speed  
Format paperback
Product Dimensions 9.15 x 7.5 x 0.5 inches
ISBN 9781580080125
Pages/Publication Date 164/2010
Daedalus Item Code 33489
This item is not available.
Description
You don't have to be an expert cook or have a fancy kitchen to make sausage; if you "think beyond the link," quips Victoria Wise, you'll find a world of sausage possibilities—patties, meatballs, fish balls, veg balls, meat loaf—all made without casings, and therefore do not require special equipment. Wise shares more than 75 innovative recipes that turn uncased sausages into satisfying and even sophisticated meals, including Rustic Cornmeal Pancakes Dappled with American Breakfast Sausage and Slicked with Maple Syrup, Lunch Pie—a.k.a. quiche—with Toulouse Sausage and Spinach, Vietnamese-Style Beef Sausage and Vegetable Spring Rolls with Mint Dipping Sauce, and Merguez and Apple Tagine over Couscous with Harissa. And for those who like their sausage in traditional links, she offers expert direction for stuffing sausage into casings.

"Clearly authored for those who prefer knowing how the sausage is made, Wise 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.... A gefilte fish recipe in a book with this title may strike some as culinarily sacrilegious, but Wise justifies the entry, simmers her ground whitefish dumplings in a broth of fish bones and heads, and explains that 'gefilte' is actually the Yiddish word for 'stuffed'."—Publishers Weekly

 
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