Bruce Aidells's Complete Sausage Book : Recipes from America's Premium Sausage Maker

Bruce Aidells's Complete Sausage Book : Recipes from America's Premium Sausage Maker

Bruce Aidells, Denis Kelly

Language: English

Pages: 314

ISBN: 1580081592

Format: PDF / Kindle (mobi) / ePub


Fans of Aidells sausages know there's a whole world beyond kielbasa, and it starts with Bruce Aidells gourmet sausages. In BRUCE AIDELLS' COMPLETE SAUSAGE BOOK, the king of the links defines each type of sausage, explains its origin, teaches us how to make sausages, and treats us to his favorite recipes for cooking with them. Hundreds of related tips and essays on Aidells' never-ending quest for yet another great sausage round out the collection, which includes color photos of 16 of the most mouth-watering dishes. With the COMPLETE SAUSAGE BOOK in hand, you'll be ready to add this most versatile, hearty, and satisfying ingredient to your gourmet cooking repertoire.

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Stir-Fry 11. BETTER BEANS AND GRAINS Cotechino with Lentils Moroccan Rice with Fruit and Almonds Braised Sausage with Polenta Cholent Miami Black Beans Robin’s Black Bean Chili 12. SAUSAGE WITH FISH AND SEAFOOD Shrimp, Sausage, and Potato Creole Crab and Sausage Cakes with Tidewater Tartar Sauce Steamed Clams with Linguiça Swordfish Sicilian Style Crab and Italian Sausage Cioppino Braised Squid Stuffed with Spanish Chorizo and Prosciutto Chinese Braised Stuffed Fish Salmon Sausage

thyme ¼ teaspoon ground mace 1 teaspoon curing salts (this page) (optional) 5 pounds pork butt, fat and lean separated, cut into 2-inch chunks ½ cup water Wide hog casings FOR DETAILS ON MAKING SAUSAGE, SEE this page. Mix the paprika, garlic, salt, sugar, black pepper, cayenne, red pepper, thyme, and mace along with the curing salts in a small bowl. Separate the meat and fat into 2 bowls, and rub each thoroughly with the spice mixture. Cover and refrigerate overnight. Grind the lean

charcoal? Well, it was probably a blood sausage much like our boudin noir, and it might even have been grilled over charcoal, but the time and place was Greece in about 700 B.C. This quote from Homer’s Odyssey is just one of many ancient references to one of mankind’s oldest and most succulent delicacies. Homer, who had a particular affection for sausages, refers to them again and again in his descriptions of food and feasting. References to sausages abound in early Greek and Roman sources, from

pounds boar meat or pork butt 1¼ pounds pork back fat ¼ cup gin ¼ cup dry red wine 1 tablespoon minced garlic 1 tablespoon coarsely ground black pepper 4 teaspoons kosher salt 1 teaspoon ground caraway seeds 1 teaspoon chopped fresh marjoram or ½ teaspoon dried 1 teaspoon whole caraway seeds 1 teaspoon chopped fresh sage or ½ teaspoon ground sage ½ teaspoon ground ginger Pinch of ground allspice Medium hog casings FOR DETAILS ON MAKING SAUSAGE, SEE this page. Grind the meat and

cinnamon ⅛ teaspoon ground allspice ½ cup fresh bread crumbs 1 egg, lightly beaten Cream Sauce 2 tablespoons butter ½ cup all-purpose flour 4 cups milk ½ teaspoon salt Pinch of freshly grated nutmeg 6 eggs, beaten until frothy 1 cup grated Kefalotiri, Asiago, Kasseri, or other sharp cheese Cook the pasta in plenty of water until it is al dente. Drain it in a colander, and cool under running water. Coat the pasta with about 1 tablespoon of olive oil to keep it from sticking

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