Sausage: Recipes for Making and Cooking with Homemade Sausage
Format: PDF / Kindle (mobi) / ePub
Think Beyond the Link
You don’t have to be an expert cook or have a fancy kitchen to make sausage at home. If you simply think beyond the link, you’ll find a whole world of sausage possibilities. Patties, meatballs, fish balls, veg balls, meat loaf—these are all sausages without casings that are every bit as savory and satisfying as their linked cousins. And, since they do not require special equipment, they are a snap to make at home.
In Sausage, Victoria Wise shares more than 75 recipes for easy-to-make, no-casing-required pork, beef, lamb, poultry, seafood, and even vegetarian sausages, including innovative recipes that turn them into sophisticated meals. An inviting and wonderfully diverse collection from all around the globe, this compendium features European classics, American mainstays, Asian favorites, Middle Eastern inspirations, and sausages African in origin. You will find dishes for every meal and occasion, such as Rustic Cornmeal Pancakes Dappled with American Breakfast Sausage and Slicked with Maple Syrup; Lunch Pie, aka Quiche, with Toulouse Sausage and Spinach; Vietnamese-Style Beef Sausage and Vegetable Spring Rolls with Mint Dipping Sauce; and Merguez and Apple Tagine over Couscous with Harissa. For those who like their sausage in traditional links, Wise offers expert direction for stuffing sausage into casings.
Beautifully written and photographed, Sausage is the only book of its kind. Its array of inventive sausages and sausage-centric dishes are inspiration for both the new and the well-seasoned cook. Making sausage at home has never been so easy—nor the results so delicious.
refrigerated for a few hours to allow the seasonings to imbue. The sausage is then stuffed under the thigh skin, making a single package of sausage and duck meat. SERVES 6 1½ teaspoons coarse sea salt 6 fresh thyme sprigs or 1 teaspoon dried thyme ¾ teaspoon juniper berries, crushed ¾ teaspoon coarsely ground black pepper 6 whole duck legs, 7 to 8 ounces each 2½ cups dried cannellini, coco, or Great Northern beans 1 teaspoon kosher salt ¾ pound Toulouse Sausage 1 tablespoon extra
each leg and stuff the sausage between the skin and meat, dividing the sausage evenly among the legs. In a large sauté pan, heat the oil over medium-high heat. Working in batches if necessary to avoid crowding, add the duck legs, skin side down, and cook, turning once, until browned on both sides, about 6 minutes total. Transfer to a plate. Drain the cooled beans and transfer them to a baking dish large enough to hold the duck pieces in a single, tightly packed layer. Add the broth and tomato
Mediterranean. Nonetheless, they did, once again demonstrating the scope and power of food as a pathway of global interconnections. Adding a bed of potatoes as infrastructure in this dolma is a particularly Greek touch, and a good one. The potatoes soak up the juices rendered as the vegetables cook and collapse into them, making a crude sauce on the bottom of the dish. I prefer green bell peppers, but it seems these days red bells are equally, if not more, favored, so I make a mix of them,
large sauté pan, heat the 3 tablespoons oil over medium heat. Add the artichokes and garlic and sauté, turning the artichokes often, until they are almost tender but still a little crunchy, about 5 minutes. Transfer to a plate and set aside in a warm place. Add the shrimp, increase the heat to medium-high, and sauté until just turning pink and curling up, about 5 minutes. (Add more oil if necessary to keep them from burning.) Transfer to the plate with the artichokes. Add the sausage and sauté,
cups dried black beans 4 cups water 1½ teaspoons kosher salt, or more to taste Chili 2 tablespoons extra virgin olive oil 1 yellow or white onion, chopped 2 large cloves garlic, coarsely chopped 1 pound Chorizo 2 teaspoons ground cumin 2 tablespoons pure chile powder, preferably ancho 1 teaspoon chopped fresh oregano or ½ teaspoon dried oregano 1 chipotle chile in adobo sauce, minced 1½ cups canned tomatoes, with juices 4 cups water Chipotle Cream ¾ cup heavy cream 2