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.

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Morton Tender Quick Mix or Morton Sugar Cure (Plain) Mix 1 tsp. ground coriander � tsp. ground ginger � tsp. ground mustard 1 tsp. garlic powder � tsp. ground red pepper 4 tbsps. corn syrup � tsp. liquid smoke Weigh meats separately. Cut chilled meat into 1 in. cubes. Grind through a in. grinder plate. Thoroughly mix ingredients in a glass bowl and pour over ground meat. Mix meat and ingredients. Place in plastic or glass bowl and refrigerate overnight. Spread meat out to about 1 in.

sausages overnight. Hang the meat on drying racks and dry at room temperature for four to five hours, or place in smoker on sticks with damper open until the casings are dry. Raise the temperature of the smoker to between 120° and 130°F, add smoke chips, and smoke for three to four hours. Raise the temperature to 170°F and cook until the internal temperature reaches 165°F. Shower with cold water. Place back in the cooled down smoker and hang at room temperature for one to three hours to dry and

onion powder � tsp. ground mace 1 tsp. dried marjoram � tsp. ground allspice � tsp. ground coriander 2 tsps. sugar 1 tsp. ground white pepper 4 tbsps. coarse or canning salt 1 tsp. paprika 1 cup nonfat dry milk powder 1 cup ice water Another very popular German sausage, this is also a great recipe for utilizing hog's liver from butchering days. This is a very finely ground, creamy-style sausage, and it takes a lot of grinding and/or processing, but if you like liver luncheon meat, it's

Model 1520 Photo courtesy of Chef's Choice The Chef'sChoice Hybrid Sharpener 220 I've tested the Chef'sChoice models for many years. The Chef'sChoice Professional Sharpening Station Model 130 is an excellent choice. It will sharpen both straight and serrated edges and has a 125-watt motor with three sharpening stages: a 40-degree presharpening stage, a 45-degree sharpening stage, and a third steeling stage for final sharpening. Springs guide the blade for precise sharpening. Photo courtesy of

brain, eyes, spinal cord, lymph nodes, tonsils and spleen. Based on these findings, hunters in CWD areas are advised to completely bone out harvested cervids in the field and not consume those parts of the animal where prions likely accumulate. Health officials advise hunters not to shoot, handle or consume any animal that is acting abnormally or appears to be sick. In addition, they suggest hunters take normal, simple precautions when field dressing a carcass. A complete list of current hunter

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