Ebook Easy Sausage Making: Essential Techniques and Recipes to Master Making Sausages at Home, by Will Budiaman
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Easy Sausage Making: Essential Techniques and Recipes to Master Making Sausages at Home, by Will Budiaman
Ebook Easy Sausage Making: Essential Techniques and Recipes to Master Making Sausages at Home, by Will Budiaman
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About the Author
WILL BUDIAMAN is a writer and recipe developer. Previously, he ran the test kitchen for The Daily Meal and worked as a web producer for Bon Appétit and Epicurious. He is the author of five other cookbooks, including Real BBQ and Be the BBQ Pitmaster. He lives in New York City.
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Product details
Paperback: 208 pages
Publisher: Rockridge Press (December 26, 2017)
Language: English
ISBN-10: 1623158508
ISBN-13: 978-1623158507
Product Dimensions:
6.3 x 0.5 x 10.3 inches
Shipping Weight: 1.1 pounds (View shipping rates and policies)
Average Customer Review:
4.4 out of 5 stars
51 customer reviews
Amazon Best Sellers Rank:
#58,949 in Books (See Top 100 in Books)
I am not criticizing this book - it just wasn't what many of the reviews led me to believe. There are thousands of recipes for sausage on the WWW. Yet, this book is mostly recipes, including a bizarre section about recipes that use sausage, such as lasagna, with very little information about making sausage. If you have never made sausage, and you buy this book, you'll be able to make sausage. But you won't understand it very much. The information is, indeed, "Easy" and very basic. There is a lot of information that isn't covered that a serious sausage maker (if there is such a thing sounds kinda stupid LOL) needs to know. It's a good book, but it's very simple - are the techniques covered "essential"? Not in my opinion. It should say "Very basic (not essential) techniques and (mostly) recipes to barely get started (not master) making sausages at home.
I have several sausage books .. Many go to the extreme with ingredients... Got this book looked at some of the recipes and only 3 to 5 ingredientsThinking this is not going to work .. Oh let me tell you how wrong I was .. excellent breakfast sausage, brats . ect. Every recipe I have tried has been spot on
I finally made my first batch of sausage using the recipe and step by step procedures detailed in "Easy Sausage Making". The procedures were excellent, although I don't think that five full minutes of mixing was at all necessary (in fact, I think that much mixing makes the sausage a bit tough).On the flip side, I think the recipe needs tweaking...considerable tweaking. I made a batch with 1.5 times the meat, but I kept the salt the same as a normal batch (I love salt, but I've recently been trying to cut down). I did the same with the garlic because it seemed to be an extraordinary amount. Wow! Was I right. When I cooked the test patty, it was so salty I couldn't eat it, and again, I really love salty foods. I ended up putting in a bunch more meat just to make it edible. It was also super garlicy too, so much so that the big porch where I let it rest stunk of garlic for days. To be fair, the recipe called for kosher salt, but I had to substitute coarse sea-salt, but I don't think that change should make such a substantial difference.My recommendation is to start with half the salt (or less) and work your way up. You can always add salt at the table, but once it's mixed in, you can never take it out. The same goes for the garlic.Also, I would layer in the herbs and spices as you grind so that it's easier to distribute it evenly when mixing.The sausage turned out looking wonderful, and aside from still being salty, excessively garlicy, and a bit tough, it was pretty good. I feel sure that my next batch, using the recommendations stated above, will be excellent.
It won’t have everything you may want to know about, but it has enough of the basics that if you’ Never made sausage (like me) you should be happy with this book. Metal bowl and other things can be safely ignored.
Fascinating! I have not tried any of the recipes yet, but with allergies to pepper, soy. and nitrates in my family, this will ensure a product everyone at family gatherings can enjoy.
If you've never made sausage and have no idea where to start, this book may be for you. If you have any prior knowledge at all, then skip this one.
If you do not have the equipment to make sausage, this is not the book for you. Also, not one recipe shows how to tie them off. It does have some good recipes. Is it worth the money, I think I have seen one better at bass pro shop.
.... Which was one of the main reasons I had purchased the book… otherwise, an Exhaustive source on sausage making
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