By Susan Mahnke Peery
Domestic SAUSAGE MAKING is the vintage within the box. Now thoroughly revised and up-to-date to conform with present USDA security criteria, this re-creation gains a hundred and fifty recipes. incorporated within the lineup are a hundred recipes for sausages (cased and uncased) and 50 recipes for cooking with sausage, all written for modern tastes and cooking types. There are directions for making sausages with red meat and red meat, fish and shellfish, bird and turkey, and online game meats. Ethnic favorites comprise German specialties akin to Bratwurst, Mettwurst, and Vienna Sausage; Italian Cotechino and Luganega; Polish clean and Smoked Kielbasa; and Spanish-Style Chorizo, Potatis Korv (Swedish Potato Sausage), Kosher Salami, and Czech Yirtrnicky. On most sensible of all of the meat kinds, there's a completely new part on vegetarian sausage concepts.
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Extra info for Home Sausage Making: How-To Techniques for Making and Enjoying 100 Sausages at Home
Because beef casings tend to be tough, they are usually peeled away and discarded before the sausage is eaten. Collagen casings are natural in the sense that they are made from edible protein from animal connective tissues and formed mechanically into casings. Collagen casings are made in small sizes ideal for breakfast links, and they can be used for fresh, smoked, and dried sausages. Collagen casings do not stretch the way natural casings do, so you must take care not to overfill them. Collagen casings are usually sold sealed in plastic.
Medium grind pepper should be in flakes that will pass through a pepper shaker; coarse grind pepper pieces should be larger and may be ground in a mortar and pestle instead of a pepper grinder. Sugar, often added to sausage mixes to balance the sharp taste of salt and other flavorings, contributes its own qualities to the finished product. Plain granulated sugar will do the job, but when you experiment with recipes, you might try brown sugar, honey, or maple syrup for a subtle change of flavor.
When this book was first published in 1981, there was great confusion over the role of these chemicals in making cured sausages. Some people advocated eliminating them altogether; others declared them necessary because they retard spoilage (they are particularly effective in stopping the formation of botulism in processed meats) and give cured meat its pleasing rosy color. They also contribute to the flavor of the finished product. Today, commercial sausage makers must meet strict regulations for the amounts of nitrate and nitrite they add to cured meats.