Sausage Making Cookbook: Guide to Making, Smoking & Curing Your Own Sausages at Home

80 + Recipes for Pork, Beef, Veal, Chicken, Fish & Wild Game - Cool Tips, Tricks, Tools & Advice

De: Keith Henderson

Narrado por: Virtual Voice

Duración: 4 h y 36 m

Resumen del Editor

Sausages are a staple of many different cuisines around the world. Sausage is also an age-old method for curing and preserving meat. Are you looking for a fresh alternative to your store-bought breakfast sausage? Maybe you want to be sure that the food your family is eating is clean and healthy.

Making your own sausage at home will ensure that your family eats only the best ingredients with no fillers, nitrates, or chemicals.

In this Sausage Making Cookbook, I will show you how to make over 80 unique sausages in the comfort of your own kitchen. It’s really easier than it sounds!

The tradition of sausage making has been in my family for decades. I can remember my great-grandma with salami strung up in her Butler’s pantry beside the kitchen. I knew that most meals would have some sausage, including her delicious homemade pasta sauce, simmered with homemade meatballs and her special Italian sausage. I never tried it myself until the hunters in my family brought home literally TONS of sausage.

You can argue that our lives are very different now than in my grandmother’s time, so of course, the way we handle and process sausage is different. You can go into a store and pick up all sorts of different sausages for nearly anyone’s personal preference. But what happens when you want something that isn’t easily available?

Well, you make it yourself, of course.

I’ve been making my own sausage at home for over 20 years. I started processing my own sausage because several people in my family were hunters, and they would pay a lot extra for some sub-par sausages made from what they got. I figured, how hard could that be? I’ll try it.

Turns out, it’s really not all that hard!

Since my start with only a few pounds of venison, I’ve expanded quite a bit. I now process over 100 pounds of sausage a year, not just for myself but for my family, my friends, neighbors, and more. In my time, I’ve tried hundreds of different recipes and literally any meat I could get my hands on, from elk, deer, beef, pork, chicken and turkey to more exotic meats, like alligator, bear, and more.

I’ve learned a lot since I first started making sausage, including the most important thing: it’s not nearly as hard as most people seem to think it is, and the end result is so much better than anything you can get at the average grocery store.

I finally decided to sit down and teach others about how to make sausage after fielding yet another question about my process. So many people seem mystified and impressed when I offer them homemade sausage or when they try something I’ve made and discover it came from my home kitchen.

I wrote this book to show you that you can make sausage, too!

• Why Cure Meat, or Make Sausage at Home?
  
• Benefits of Curing Meat at Home
  
• General Safety Tips
  
• Basics of Making, Drying, and Curing Sausages
  
• All About Sausage Casings
  
• Building a Dry Curing Chamber
  
• Smoking Sausage: A Crash Course
  
• What Is The Difference Between Hot and Cold Smoked Sausage?
  
• How to Cold Smoke Your Sausages
  
• How to Hot Smoke Your Sausages
  
• Safety Precautions and Shelf Life of Cured Meats
  
• Are Nitrates and Nitrites Unsafe?!
  
• How Can I Stay Safe While Making and Curing Meats?
  
• What Grinder Plate is Right for Me?
  
• Tools You Need
  
• Pantry Staples
  
• Do’s and Don’ts, a List
  
• 80 Different Recipes, Organized By Meat Type: Pork, Beef, Veal, Chicken, Fish, and Wild Game
  
• How to Troubleshoot Batches of Sausage
  
• BONUS CHAPTER: Glossary of Terms
  

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