The Sausage-Making Cookbook:
Complete Instructions and Recipes for Making 230 Kinds of Sausage Easily in Your Own Kitchen
Humans came up with sausage as a way to preserve meat in a time before refrigeration. It dates to at least the Homeric era and probably earlier. Beer and Sausage are like peaches and cream - they inherently go together and make each other better. There is a whole world of sausages, although it is slowly shrinking as ethnic stores and butcher shops slowly dissappear and the knowledge of our relatives fades into ancient memory. Sausage making. like beer making opens the door to new styles and delicacies. Jerry Predika is a Russian photographer and artist now living in Santa Cruz California. He is also an accomplished sausage maker and cook. This book is 17 years old and some of the discussions of equipment do not cover the latest gear. He does provide a quick overview of the history and kinds of sausage, essential equipment, how to prepare the meat, what you don't need, smoked and fresh sausage. Where the book shines and why you want to have it is the collection of mostly old world recipes that Predika picked up from his Russian and Slavic relatives and other recipes he has managed to recover. Predika gives the aspiring sausage maker the essential information and then shares recipes not available anywhere else. If you are interested in sausage making The Sausage-Making Cookbook: Complete Instructions and Recipes for Making 230 Kinds of Sausage Easily in Your Own Kitchen by Jerry Predika is a good place to start. Even if you do not ever intend to make sausage, his book will intoduce you the the vast variety of sausages available.
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