Limpy's Homemade Sausage explains how to make all types of mouthwatering sausage from various types of meats. Explained in detail: meat types and body parts, field dressing, grinding, making a home smoker, smoking, brining, sausage casings, spices, making fresh or smoked sausage, 28 sausage recipes plus many complimentary food and bread recipes, fully illustrated with photos and diagrams. Expertly and easily explained steps. Names and addresses for supplies. Sausage making is fun and easy and you and your family will love the results!
"Being a compendium of sausage recipes, accompanying dishes, and strong waters to be served, including many recipes from Germany, France, and Lancaster County, Pennsylvania"--Subtitle.
Chris 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.
Detailed 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.
You 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 book is set to appeal to a wide audience - hunter, home cook and foodies, or anyone looking for new self-sufficiency skills to add to their repertoire.--Publisher.
Now, in these times when protein is once again in short supply, a molecular chef, a master butcher, and a designer have teamed up to reinvent the sausage, ready for the challenges of the future.