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- Hardcover: 192 pages
- Publisher: Skyhorse Publishing; 1 edition (November 6, 2013)
- Language: English
- ISBN-10: 162636043X
- ISBN-13: 978-1626360433
- Cover price $24.95
You don’t have to be a kitchen connoisseur to make homemade sausage. As the saying goes, if you can make a hamburger, you can make a sausage. And now, with Sausage!—the exciting new reference for all things sausage—creating any dish from corndogs to cheesedogs, flying tandoori to cider chicken sausages, is easy for any chef with a mixer and an appetite.
Just remember the two basic rules: keep your ingredients clean, and keep them cold. That’s it—you’ve already mastered half of it! The rest is simple: Mince the meat, fill it in the casing, and you’re ready to roll. Fry. Cook. Braise. Smoke. Eat! Internationally inspired recipes include:
Moose on the Loose
Bacon over the Top
Chili All In
And that’s just a little taste!
Featuring over forty unique recipes for all kinds of meats, fish, and vegetarian options, as well as side dishes, breads, sauces, dips, and more, Sausage! is the must-have cookbook for crafting easy, fun, and mouthwatering sausage dishes. Enjoy!
Johan Åkerberg’s cooking philosophies are “make it easy” and “good taste, no bones.” He is a professional chef, trained in Grythyttan, Sweden, and has been cooking around the world ever since. Today, he writes cookbooks and runs his own consulting firm, specializing in cooking design, education, and development for the food industry. He lives in Stockholm, Sweden.
Jesper Lindberg is a former cookbook editor and copywriter, but nowadays he spends his time in the kitchen and on the road with his banjo. Aside from creating delicious sausage recipes, he plays country, bluegrass, rock, and popular music with Sweden’s top artists. He lives in Stockholm, Sweden.
Chapters in this cookbook include:
- The Raw Ingredients
- Making Homemade Sausage
- Recipes For 40 Unique Sausages
The beginning of the book touches on ingredients, and includes tips on what to look for when shopping. There’s a photo of each sausage in the beginning of the book. The recipes section is broken down into pork, beef, game & lamb, poultry, fish & seafood, and vegetarian. This cookbook has tons of color photos, with one or more on just about every page. One neat thing is that this cookbook not only instructs you how to make the sausage, but also includes some recipes using that sausage. Surprisingly, aside from the casings, the recipes in this cookbook use rather ordinary ingredients that you’ll find in most kitchens or grocery stores. The recipes for the sausage itself doesn’t include prep time but I can understand that since it’s such a manual process that people would do at different speeds. The three dishes in this cookbook that made me drool a bit are “Wonderfully Simple Pasta” (features salsiccia sausage), “Say Cheese” (features a cheese dog), and American Breakfast (features cider chicken sausage). This cookbook would be great for meat lovers as well as for those interested in making sausage from scratch.
ONE winner will receive their own copy of How To Make And Serve Sausage.
HOW TO ENTER. (MANDATORY)
To enter leave a comment on this post telling me what your favorite type of sausage or favorite sausage recipe is.
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1 – Visit HereAndThere.US (my Mom) and leave a relevant comment on any non-giveaway post there. Then return here and leave a comment on this post telling me one thing you read or learned on my Mom’s blog. (That’s two comments you need to leave for this bonus entry, one here and one there.) Unlimited entries for this method of entry.
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THE SMALL PRINT.
The winner will be selected using the “And the winner is” plugin. US addresses only please, no PO Boxes. This contest will end on Sunday 01/26/14 at 11:59 pm est. If you’ve entered any of my giveaways before then you know that only comments containing all of the requested information will be eligible for entry. The winner must contact me to confirm they wish to receive the prize within 24 hours of my email notifying them they’ve won. Good luck to everyone!
THIS GIVEAWAY IS NOW CLOSED.