- Flexibound: 160 pages
- Publisher: Quarry Books (18 November 2015)
- Language: English
- ISBN-10: 1631590731
- ISBN-13: 978-1631590733
- Product Dimensions: 21 x 1.3 x 26 cm
- Boxed-product Weight: 617 g
- Average Customer Review: Be the first to review this item
- Amazon Bestsellers Rank: 18,367 in Books (See Top 100 in Books)
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Homemade Sausage: Recipes and Techniques to Grind, Stuff, and Twist Artisanal Sausage at Home Flexibound – 18 Nov 2015
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"I had the pleasure of working with James years ago, and some things never change. James and Chris have an endless thirst for knowledge that lets them pursue their craft like no one can. It is very exciting to see them share some of that cherished knowledge with the rest of us. This book will be a staple on both my home and work kitchen shelf." - Gerard Craft, James Beard Award winning Executive Chef and Owner of Niche Food Group
"I can't think of two better guys to demystify the sausage-making process than Chris Carter and James Peisker. They've already helped so many of us at their shop by educating on cuts of meat and cooking techniques, so it's a delight to take their wisdom home in a book packed with creative and easy-to-follow recipes. - Jennifer Justus, food journalist and author of Nashville Eats
"Chris and James have become the go-to meat producers in town and have done so seemingly overnight. The care they take with every animal, every cut of meat and every sausage they make is not only impressive but it makes you never want to buy meat anywhere else. This book is so exciting because it shows anyone how to make sausage the right way and Chris and James make it simple and easy. In a world of large-scale mass meat production, this is a refreshing reminder that making something on your own is not only more fun but also much more rewarding than cooking something store-bought." - Andy Nelson, Head Distiller, Nelson's Green Brier Distillery
About the Author
Chris Carter, a Nashville native who was born and raised in Hendersonville, made his entree into the restaurant industry when he was in high school working as a busboy. In 2009 he moved back to Nashville and took a job at the Capital Grille where he met James and jump- started their business partnership.
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Most helpful customer reviews on Amazon.com
Love the recipes and advice given in this book.
Update: I've made about 7 or 8 sausages from this book now and every single recipe is superb. Me and a buddy decided to have a rib cook off a while back and since there wouldn't be enough ribs to feed the whole crew I did a couple rolls of the brats from this book. Everyone there agreed that the brats absolutely stole the show. I'm no slouch when it comes to ribs, so that's a true testament to how good these recipes are. And minus breaking one casing due to over stuffing, every one has been perfect. Still a go to every time I make sausage.
The authors offer up recipes for basic sausage making and for more complicated blended meats that a person can make from the results of the hunt or from buying cuts of meat at the butcher. Here on the farm we have been lucky enough to be gifted a deer every year and we have goat meat so I had choices. With my new sausage stuffer, a grinder attachment for my KitchenAid and the help from this book I was able to make venison sausage with fig and apple for my first try. And it was mighty tasty if I do say so myself. But I would not have been able to do without this book and all of the tips within.
Now to use some of the other recipes provided
Very Impressive! I can't wait to start my sausage making adventure.