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.

Best Food Writing 2013

The Chew: Summer Flavors: More than 20 Seasonal Recipes from The Chew Kitchen

Authentic Recipes from China: 80 Simple and Delicious Recipes from the Middle Kingdom

The Pizza Bible: The World's Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and More

The Happy Herbivore Cookbook: Over 175 Delicious Fat-Free and Low-Fat Vegan Recipes


















1 teaspoon ground caraway seeds ½ teaspoon ground ginger ½ cup milk Medium hog casings FOR DETAILS ON SAUSAGE MAKING, SEE this page. Mix the meats, fat, salt, sugar, black pepper, mace, caraway, and ginger in a large bowl. Grind the mixture finely through the ⅛-inch plate. Add the milk and knead until the spices are well mixed in with the meat. Stuff into medium hog casings, and tie into 5-inch links. You can leave the brats raw or poach them. To poach, bring a large pot of lightly

garlicky sausages based on lamb, or beef. Merguez from North Africa and shawarma from Lebanon are both redolent of the flavors of the Middle East—garlic and pepper, mint and cumin, lemon and oregano. These tasty mixtures of meat and spices are often used to stuff vegetables, grape leaves, and pastries and add zest to lentils, chickpeas, rice, beans, and pasta. New York–Style Spicy Hot Italian Sausage Makes about 4 pounds THIS SPICY SAUSAGE IS THE ONE YOU’RE MOST LIKELY TO FIND

freshly squeezed lemon juice Salt and pepper to taste Melt the butter over low heat, add the garlic, and cook for 1 minute. Whisk in the mustard, Worcestershire sauce, Tabasco, and lemon juice. Taste for seasonings. Use hot or chilled. Keeps 1 week in the refrigerator, or 2 months in the freezer. Skewered Andouille and Shrimp with Creole Mustard Butter Makes 8 appetizer or 4 main-course servings THIS SIMPLE SKEWER CAN BE SERVED AS AN HORS D’OEUVRE OR A MAIN course. The delicate

green onions, and bean paste. Put 1 tablespoon or more of this filling in the center of a wrapper, and fold it over to make a half moon. Brush the edges with a little water and pinch the edges together. Make 4 or 5 small pleats along the curved side, then pinch the two pointed ends together tightly to seal. Heat the oil in a heavy 12-inch nonstick or cast-iron frying pan over medium heat. Add the pot stickers, seam side up, and fry for 2 to 3 minutes until the bottoms are lightly browned. Pour

hand? There are unlimited possibilities for sausage sandwiches, so experiment and try them on your family and friends. Instead of mustard, dress the sandwich with a vinaigrette; combine sausage with seafood, sautéed eggplant, or grilled vegetables. Let your leftovers and your imagination be your guide. The hot dog on a bun, America’s favorite sausage sandwich by far, has its own regional variations. In New York, it is eaten on steamed rolls with sauerkraut, raw onions, and brown mustard. In

Download sample