The Gourmet's Guide to Making Sausage VOL. I
- ISBN-10
- 1507841604
- ISBN-13
- 9781507841600
- Pages
- 196
- Language
- English
- Published
- 2015-05-05
- Publisher
- CreateSpace
- Author
- Christopher Bruce
Description
Sausages have been around for a very long time but the sausage types with which we are so familiar today have been developed and refined by craftsmen over the past 3000 years or more. These same craftsmen have passed on the art of making a good sausage from one generation to the next for thousands of years. The word sausage comes from the Latin word salsus which means salt or salted. The Romans were making sausage using salt as a preservative over 2000 years ago. At that time salt was in great demand and the modern English word "salary" is also derived from the Latin term for wages which translated into "salt money". We know that the ancient Egyptians were skilled sausage makers long before the Romans and since then a tradition of sausage making has been fostered by skilled butchers whose knowledge of meat, meat preservation, meat processing methods and the use of herbs and spices has been developed into what has, essentially, become an art form practiced by professionals and amateurs alike throughout the world.
Get the book
Similar books
-
The Gourmet's Guide to Making Sausage: 111 formatted international sausage recipes
By Christopher BruceChris Bruce has made sausage as an amateur and professional for over 10 years but does not claim to have written any of the recipes in this book.
-
The Gourmet's Guide to Making Sausage Vol. II
By Christopher BruceThe recipes included in this book vary from the simple to the fairly complicated but all can be used to prepare really delightful sausages in your own kitchen.
-
Home Sausage Making: How-to Techniques for Making and Enjoying 100 Sausages at Home
By Charles G. Reavis, Susan Mahnke PeeryThere is no mistaking that mouthwatering aroma, rich with herbs and spices. This NEW Revised Edition of Home Sausage Making is a combination how-to manual and cookbook. This edition includes NEW poultry and fish chapters.
-
The Connoisseur's Guide to Making Liqueurs Vol. II
By Christopher BruceI hope that this book, Vol. II, will make home liqueur making more enjoyable still.The 88 recipes included in this book, are once again standardized to yield as close to 750 ml of liqueur as possible.
-
A Gourmet's Guide to Venison Sausage and Cooking Venison
By James A. LahdeDetailed description of making hard salamis, pepperoni, summer sausage and 45 other tested sausage recipes with venison. Included are 135 smart and elegant recipes for Moose, Caribou, Elk, Whitetail and Antelope.
-
Creating Delicious Sausages: A Detailed Guide to Making Sausages
By J. D. GilsonYou will know exactly what ingredients are in the sausage and under what conditions the sausage was prepared. Spend years tasting and testing the many recipes in the book.
-
The Sausage-Making Cookbook
By Jerry PredikaA guide to making sausage that provides information on the history of the food, grinders, casings, and preparing the meat and includes 230 recipes.
-
In The Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods [A Cookbook]
By Taylor Boetticher, Toponia MillerA must-have for the meat-loving home cook, DIY-types in search of a new pantry project, and professionals looking to broaden their repertoire, In the Charcuterie boasts more than 125 recipes and fully-illustrated instructions for making ...
-
Sausage Making Cookbook: A Comprehensive Guide to Mastering the Art of Sausage Making and Elevating Your Culinary Creations
By Rebecca AlbertUnlock the secrets of artisanal sausage making with our comprehensive guide, the Sausage Making Cookbook. If you've ever dreamed of creating mouthwatering sausages from scratch, this is your ticket to culinary mastery.
-
The Connoisseur's Guide to Making Liqueurs Vol. I
By Christopher BruceIn this book, Vol.