Saturday, 07 August 2010 09:17
by: Charles G. Reavis
There is no mistaking that mouthwatering aroma, rich with herbs and spices. This NEW Revised Edition of Home Sausage Making is a combination
how-to-manual and cookbook. This edition includes NEW poultry and fish chapters. All recipes have been rewritten to reflect lower fat and salt
content. Learn dozens of ways of combining fresh, healthy homemade sausage with other ingredients to prepare hors d'oeuvres, crepes, sandwiches,
pasta dishes, and many other dinner treats.
Learn the secrets to the world's finest sausage.
- Complete how-to instruction s using equipment
already in your kitchen
- Make over 32 types of sausage, fresh and cured
- Health facts about sausage
- Poultry sausage - NEW chapter
- Fish sausage - NEW chapter
- Over 175 recipes
About The Authors:
Charles G. Reavis, an English instructor, has been making sausage since his Moravian grandfather taught him how years ago. A skilled chef,
Charles has tested and retested every recipe in this book, to make them both simple to prepare and delightful to eat.