Author: Adam MarianskiPublisher:
ISBN: 9780990458630
Category : Cooking
Languages : en
Pages : 108
Book Description
How To Make Vegan Sausages
Author: Paul LebaughPublisher: Independently Published
ISBN:
Category :
Languages : en
Pages : 142
Book Description
This book elevates the sausage-making process to an art. It helps you build a vivid imagination about cooking vegetarian sausages. The book will provide you some recipes on how to cook appealed and yummy vegetarian sausages. The book is about traditional methods of sausage making and introduces new concepts and techniques. The rules and guidelines presented in this book can be adapted to making Kosher sausages as well. Any food cooked at home can be enriched, stuffed into a casing, and made into a sausage. After reading the book, you will be able to create your own recipes, control the texture and color of the sausage and most importantly, end up with a delicious piece of food. This book contains 5 main chapters: - Chapter 1: Vegetarian-Sausages - Chapter 2: Addictives - Chapter 3: Soy - Chapter 4: Emulsions - Chapter 5: Recipes
The Complete Art and Science of Sausage Making
Author: Tonia ReinhardPublisher: Robert Rose
ISBN: 9780778805359
Category : Cooking
Languages : en
Pages : 0
Book Description
There are techniques and secrets to learning how to make sausage in the home kitchen. Making sausages is an ancient art that has made a remarkable comeback in recent years. Tania Reinhard explains the science to making sausages, taking all the guesswork out of it, making it a fun, safe and exciting project for any aspiring sausage maker. Starting with the right tools and equipment there are step-by-step instructions that explain just how healthy sausages can be made simply by using the right ingredients and seasonings. The book has an extraordinary variety of recipes with the best techniques from all over the world. Ingredients range from the classic pork, beef, lamb, chicken, and turkey, to wild game, fish and even vegetarian and vegan sausages. Here are some of these tantalizing recipes: Classics like Chorizo, Frankfurters, Salami, Keilbasa, Liverwurst, and Breakfast Sausage Pork recipes include Sicilian Sausage, Sage Potato Sausage, American Brat, Pesto Pork Sausage and Jamaican Jerk Sausage There is also a huge variety of chicken and turkey recipes like Chicken Parmesan Sausage, Persian Chicken, Turkey de Provence, Thanksgiving Turkey and Athenian Chicken The vegetarian and vegan recipes include Malaysian Satay, Sausage de Bologna, Greek Sausage, The Nutty Vegan and Lebanese Majadra. Meal planning is easy with complete menus and the perfect pairings for sausage. The expert instructions, techniques and tips are crucial for any home sausage maker.
The Art of Making Fermented Sausages
Author: Stanley MarianskiPublisher: Bookmagic LLC
ISBN: 0982426712
Category : Cooking
Languages : en
Pages : 275
Book Description
In The Art of Making Fermented Sausages readers are provided with detailed information about how to: Control meat acidity and removal of moisture; Choose proper temperatures for fermenting smoking and drying ; Understand and control fermentation process ; Choose proper starter cultures and make traditional or fast-fermented products ; Choose proper equipment, and much more. --Publisher's website.
How To Make Veg Sausage
Author: Mary NobrigaPublisher:
ISBN:
Category :
Languages : en
Pages : 142
Book Description
This book elevates the sausage-making process to an art. It helps you build a vivid imagination about cooking vegetarian sausages. The book will provide you some recipes on how to cook appealed and yummy vegetarian sausages. The book is about traditional methods of sausage making and introduces new concepts and techniques. The rules and guidelines presented in this book can be adapted to making Kosher sausages as well. Any food cooked at home can be enriched, stuffed into a casing, and made into a sausage. After reading the book, you will be able to create your own recipes, control the texture and color of the sausage and most importantly, end up with a delicious piece of food. This book contains 5 main chapters: - Chapter 1: Vegetarian-Sausages - Chapter 2: Addictives - Chapter 3: Soy - Chapter 4: Emulsions - Chapter 5: Recipes
How To Make Vegan Sausages At Home
Author: Lynwood PassiniPublisher:
ISBN:
Category :
Languages : en
Pages : 142
Book Description
This book elevates the sausage-making process to an art. It helps you build a vivid imagination about cooking vegetarian sausages. The book will provide you some recipes on how to cook appealed and yummy vegetarian sausages. The book is about traditional methods of sausage making and introduces new concepts and techniques. The rules and guidelines presented in this book can be adapted to making Kosher sausages as well. Any food cooked at home can be enriched, stuffed into a casing, and made into a sausage. After reading the book, you will be able to create your own recipes, control the texture and color of the sausage and most importantly, end up with a delicious piece of food. This book contains 5 main chapters: - Chapter 1: Vegetarian-Sausages - Chapter 2: Addictives - Chapter 3: Soy - Chapter 4: Emulsions - Chapter 5: Recipes
How To Make Vegan Sausages
Author: Rachell MarinasPublisher:
ISBN:
Category :
Languages : en
Pages : 142
Book Description
This book elevates the sausage-making process to an art. It helps you build a vivid imagination about cooking vegetarian sausages. The book will provide you some recipes on how to cook appealed and yummy vegetarian sausages. The book is about traditional methods of sausage making and introduces new concepts and techniques. The rules and guidelines presented in this book can be adapted to making Kosher sausages as well. Any food cooked at home can be enriched, stuffed into a casing, and made into a sausage. After reading the book, you will be able to create your own recipes, control the texture and color of the sausage and most importantly, end up with a delicious piece of food. This book contains 5 main chapters: - Chapter 1: Vegetarian-Sausages - Chapter 2: Addictives - Chapter 3: Soy - Chapter 4: Emulsions - Chapter 5: Recipes
Making Healthy Sausages
Author: Stanley MarianskiPublisher: Bookmagic LLC
ISBN: 0983697302
Category : Cooking
Languages : en
Pages : 331
Book Description
"Making Healthy Sausages" reinvents traditional sausage making by introducing a completely new way of thinking. The sausage is not spiced hamburger meat anymore, but rather a "package" which contains meat plus other ingredients. All those ingredients acting together create a nutritional and healthy product. The purpose of the book is to educate the reader how to use new additives that the food industry has embraced for so long. How to apply less salt and fat and produce a sausage that will be flavorsome, healthy and safe to eat. After reading this book you should be able to create your own recipes or modify any existing recipe to make a healthier sausage without compromising the flavor. The collection of 80 recipes provides a valuable reference on the structure of reduced fat products. The book teaches the basics of sausage making and includes all advice and tips that will make the reader a proficient and knowledgeable sausage maker. You will be able to control the amount of calories the sausage contains and decide what ingredients will go inside. After studying the book you will be the modern sausage maker.
The Art of Sausage Making and Cooking
Author: AUTHORS SOCIETYPublisher: AUTHORS SOCIETY
ISBN:
Category : Cooking
Languages : en
Pages : 204
Book Description
This comprehensive guide to sausage covers its origins, evolution, and various types including pork, beef, chicken, lamb, and vegetarian options. It delves into the components of sausage such as casing, meat, and seasonings, and explores cooking techniques like grilling (both direct and indirect heat), pan-frying, baking, smoking, boiling, and steaming. The book also includes a variety of sausage recipes ranging from classic breakfast sausages to gourmet dishes like Italian sausage and peppers, along with pairing suggestions with different types of beer, wine, and side dishes.
Author: Rytek Kutas