The Complete Guide to Sausage Making: Mastering the Art of Homemade Bratwurst, Bologna, Pepperoni, Salami, and More

The Complete Guide to Sausage Making: Mastering the Art of Homemade Bratwurst, Bologna, Pepperoni, Salami, and More

Monte Burch

Language: English

Pages: 240

ISBN: 1616081287

Format: PDF / Kindle (mobi) / ePub


Now, with The Complete Guide to Making Sausages, you can impress your family and friends by making all types of sausages in the comfort of your own kitchen. In an easy to follow manner, writer-outdoorsman Monte Burch explains how to make sausages using wild game and store-bought meats like pork, chicken, and beef. Learn to make all sorts of delicious variations, including bratwurst, bologna, pepperoni, salami, liver, and smoked sausages. With his advice, you can perfect and master the art of making sausage at home and be the envy of the neighborhood.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

hobby but also a valuable skill that can provide delicious food for your table. Sausages are also a very popular breakfast dish in the United Kingdom and Ireland, with well over 400 known recipes. A sausage, dipped and fried, is very common in Britain, as is “saveloy,” a precooked sausage similar to (but larger than) the hot dog. Colored with brown dye, the sausage has a very distinct red color. A very popular snack food is the “pig in a blanket,” a sausage cooked in a pastry. Another version is

Most sausages contain 2 to 3 percent salt. Salt levels can be adjusted to your taste. Iodized or table salt is not the best choice; instead, use a coarse or canning salt. Other salt choices include kosher or sea salt. A wide range of spices provides the flavors of the various types of sausages. Most of these spices are available at your local grocery, but some may have to be purchased from butcher-supply houses. Fresh spices are the best, as they add the most taste. Many spices can lose their

sprinkle over the cut meat. Mix the spices and meat together and then grind through a in. plate. Make into patties or stuff into lamb or hog casings for links or a muslin bag or 2 � in. fibrous casings for slicing. This sausage must be cooked before consuming. Freeze any sausage not consumed immediately. Bake in a 325°F oven until thoroughly cooked, and then cut into links. Microwave to heat and then serve. Maple-Flavored Sausage 6 lbs. pork butt or pork trimmings 3 tbsps. coarse or canning

cheese is a way of utilizing the less-desired trimmings and parts of a hog. Because it takes a bit of time and effort, head cheese was usually made a day or two after the butchering, the meat kept refrigerated or cooled at 42° to 45°F until it was time to make the sausage. Our family always butchers in January, so we have several days of cold weather to “work up” the meat. The first step is to split the head in half and remove the eyes and ears. Clean out the nasal passages and chop off the

the ultimate table, a large, synthetic cutting board is the next-best option. Regardless of what is used, it must be easily cleaned and sanitized. GRINDERS If you're making only a small amount of sausage, a hand grinder may be your best choice. These are economical and easy to use. Of course, they are only as fast as you can hand crank them, and they do require a certain amount of muscle power. I inherited an old hand grinder, and it had the usual problem of any well-used, well-worn grinder:

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