Homemade Sausage: Recipes and Techniques to Grind, Stuff, and Twist Artisanal Sausage at Home [Illustrated] 1631590731, 9781631590733

Table of contents :
Cover
Title
Dedication
CONTENTS
PREFACE
INTRODUCTION: THE MAGNITUDE OF MEAT
CHAPTER 1 GRIND
NAILING THE BASICS
PICK THE BEST MEAT
ALWAYS USE FRESH INGREDIENTS
USE THE RIGHT TOOLS
LEARN THE TECHNIQUE
CHAPTER 2 STUFF
THE CLASSICS
BREAKFAST SAUSAGE
KIELBASA
ITALIAN SAUSAGE: SWEET OR SPICY
CHORIZO
SAGE SAUSAGE
BRITISH BANGERS
IRISH BANGERS
GARLIC AND PARSLEY
THE OUTLAWS
KIMCHI SAUSAGE
POTATO SAUSAGE
BEEF BOLOGNA
COTECHINO
CHICKEN AND HERB SAUSAGE
ASIAN SAUSAGE
THE WURST
BRATWURST
HOT BRAT[WURST]
WINTERWURST
CURRYWURST
KNACKWURSTS
BACON JALAPEÑO BRATWURST
SOUTH AFRICAN BOEREWORS
THE LITTLE LAMBS
LAMB MERGUEZ
LAMB DIABLO
LAMB CHIMICHURRI
LAMBDOUILLE
THE SMOKERS
ANDOUILLE
SUMMER SAUSAGE
PORTERONI
THE SOUTHERNERS
LOUISIANA HOT LINKS
MEMPHIS SAUSAGE
BOUDIN
TENNESEE MORTADELLA
NASHVILLE HOT CHICKEN SAUSAGE
THE NOT-QUITE-SAUSAGE
PÂTÉ SPICE
TENNESSEE PÂTÉ
COUNTRY PÂTÉ
PORK LIVER AND BACON PÂTÉ
CHAPTER 3 TWIST
THE BEST BREAKFAST SAUSAGE BISCUIT
VERY SOUTHERN MORTADELLA AND PIMENTO CHEESE SANDWICH
IRISH “BANGERS ’N MASH’’ WITH ONION GRAVY
ITALIAN COTECHINO AND LENTILS
GAME DAY GUMBO
NASHVILLE HOT CHICKEN PASTA
EASY CHORIZO TORTA
MOROCCAN MERGUEZ WITH COUSCOUS AND CUCUMBER YOGURT
FRIED BOUDIN BALLS WITH SPICY REMOULADE DIPPING SAUCE
BEER-BRAISED BRATWURST WITH YELLOW MUSTARD AND SAUERKRAUT
ROASTED CURRYWURST WITH SPÄTZLE AND BRAISED CABBAGE
GRILLED KIELBASA WITH ROASTED POTATOES AND CHIMICHURRI
9 O’CLOCK ITALIAN PASTA
ABOUT PORTER ROAD BUTCHER
ABOUT THE AUTHORS
ABOUT THE WRITER
ACKNOWLEDGMENTS
INDEX
A
B
C
D
E
F
G
H
I
J
K
L
M
N
O
P
R
S
T
V
W

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