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Home Sausage Making, 4th Edition: From Fresh and Cooked to Smoked, Dried, and Cured: 100 Specialty Recipes Paperback - 2017
by Charles G. Reavis; Evelyn Battaglia; Contribution by Mary Reilly
From the rear cover
Stuffed with Deliciousness
Discover the world of flavor possibilities when you make sausage at home - from spicy andouille, linguica, and chorizo to down-home bangers, kosher salami, and satisfyingly sweet maple breakfast sausage. Step-by-step directions teach you how to create fresh, smoked, and dry-cured sausage. Equipped with your new skills, you can then make links and patties that appeal to every palate, with 100 recipes for beef, poultry, pork, wild game, seafood, and even vegetarian sausages. 100 additional sausage-based recipes serve up diverse dishes for every meal of the day!Details
- Title Home Sausage Making, 4th Edition: From Fresh and Cooked to Smoked, Dried, and Cured: 100 Specialty Recipes
- Author Charles G. Reavis; Evelyn Battaglia; Contribution by Mary Reilly
- Binding Paperback
- Edition 4 Rev Upd
- Pages 376
- Volumes 1
- Language ENG
- Publisher Storey Publishing
- Date 2017-08-22
- Illustrated Yes
- ISBN 9781612128696 / 1612128696
- Weight 2.25 lbs (1.02 kg)
- Dimensions 8.9 x 7.9 x 0.9 in (22.61 x 20.07 x 2.29 cm)
- Library of Congress subjects Sausages, Cookbooks
- Library of Congress Catalog Number 2017011747
- Dewey Decimal Code 641.66
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