Mastering the Craft of Making Sausage

"Anderson is enthusiastic. For those who plan to make a habit of smoking food, Anderson delivers."---Publishers Weekly"You don't see this stuff on Bobby Flay's show. Anyone who is serious about smoking food will eat this book up. Anderson covers it all."---The Oregonian"Exceptional---!!!!"---Today's Books"This book is very highly recommended for aspiring amateur kitchen cooks and seasoned professional chefs alike as a simply superb and user-friendly reference."---Library BookwatchThe author of Mastering the Craft of Smoking Food here offers a comprehensive guide to making 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. Sausages include bratwurst, Vienna sausage, loukanika, kielbasa, chorizo, salami, and many others---100 different sausage recipes in all.