Recipes for Making and Cooking with Homemade Sausage
Philosophy Student Victoria Wise left academia and cooked the first ever meal at Berkeley, California's Chez Panisse Restaurant and later opened Pig-by-the-Tail Charcuterie. After twelve years she left Pig-by-the-Tail to pursue a career in writing and has published 15 cookbooks. Sausage: Recipes for Making and Cooking with Homemade Sausage Wise provides 75 sausage recipes for pork, beef, lamb, poultry, seafood and vegetarian sausages and she provides recipes for foods to serve with them. Wise's recipes in this book do not require any special grinding and stuffing equipment so the book might disappoint those equipped with grinder, stuffer and 100 feet of hog intestines. On the other hand, Wise has spent a long time in the kitchen and her techniques are good and within the skill set of the average home cook and her advice on technique can dial you cooking up a notch. Her recipes are creative, delicious and not what you would buy in the store. She provides the novice with a way to start without investing in a lot of equipment. Her instructions are easy to follow and the book is well illustrated and well written.