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9781612128696

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[Author Evelyn] Battaglia [has] retained the meat bible's basics - breakfast patties, kielbasa, salami - and added dozens of sexier options, such as venison-and-lamb cevapi. -- Modern Farmer Nothing compares to the self-satisfaction of making one's own encased meats at home. This book leaves out no one, even providing vegetarian options, including bean- and tofu-based meatless sausages. -- Booklist Learn how to control your ingredients, carefully select quality meat, understand the differences between fresh and dry sausages, and even how to pair sausages with the perfect beer. -- Kari Underly, James Beard-nominated author of The Art of Beef Cutting Is making sausage at home worth it? Can you make something better than what you'd buy at the store? Is the process accessible for home cooks? This gorgeous, must-have manual answers these questions with every recipe, photo, and story: Yes, Yes, YES! -- Alana Chernila, author of The Homemade Kitchen

[Author Evelyn] Battaglia [has] retained the meat bible's basics - breakfast patties, kielbasa, salami - and added dozens of sexier options, such as venison-and-lamb cevapi. -- Modern Farmer Nothing compares to the self-satisfaction of making one's own encased meats at home. This book leaves out no one, even providing vegetarian options, including bean- and tofu-based meatless sausages. -- Booklist Learn how to control your ingredients, carefully select quality meat, understand the differences between fresh and dry sausages, and even how to pair sausages with the perfect beer. -- Kari Underly, James Beard-nominated author of The Art of Beef Cutting Is making sausage at home worth it? Can you make something better than what you'd buy at the store? Is the process accessible for home cooks? This gorgeous, must-have manual answers these questions with every recipe, photo, and story: Yes, Yes, YES! -- Alana Chernila, author of The Homemade Kitchen

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Evelyn Battaglia, former executive editor of cookbooks and special interest publications at Martha Stewart Omnimedia and deputy editor of Everyday Food, and Mary Reilly, executive chef at Westfield State College and publisher of Edible Pioneer Valley, are the visionaries behind the completely revised 4th edition of Home Sausage Making. The original edition, authored by Charles G. Reavis, was published in 1981.

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