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<p/><br></br><p><b> About the Book </b></p></br></br>Recipes for making 100 sausages at home: beef and pork sausages, cased and uncased, sausages from poultry and game, emulsified sausage, cured sausages, fermented-style sausages and more . Complete instructions are provided for grinding meats, stuffing, curing, and storing sausage. Other chapters cover equipment and supplies, food safety, and techniques for cooking and smoking sausage--all fully illustrated. Sausages include bratwurst, Vienna sausage, loukanika, kielbasa, chorizo, salami, and many others<p/><br></br><p><b> Book Synopsis </b></p></br></br>With complete step-by-step instructions and detailed recipes for 100 different kinds of sausage, MASTERING THE CRAFT OF MAKING SAUSAGE is the perfect how-to guide for beginning and veteran home sausage-makers alike. The book shows the reader how to make sausages of all kinds: beef and pork sausages, cased and uncased, sausages from poultry and game, emulsified sausage, cured sausages, fermented-style sausages and more . Complete instructions are provided for grinding meats, stuffing, curing, and storing sausage. Other chapters cover equipment and supplies, food safety, and techniques for cooking and smoking sausage--all fully illustrated. Sausages include bratwurst, Vienna sausage, loukanika, kielbasa, chorizo, salami, and many others--100 different sausage recipes in all.<p/><br></br><p><b> Review Quotes </b></p></br></br><br>Anderson follows his Mastering the Craft of Smoking Food with another amazingly thorough guide to one of our favorite foods. If you're serious about making sausage, this book should be the first thing on your supply list.--Portland Oregonian, May 2010<br><p/><br></br><p><b> About the Author </b></p></br></br>Warren R. Anderson is a long-time amateur home sausage maker and the author of the acclaimed Mastering the Craft of Smoking Food. He lives in Aloha, OR

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