Homemade Sausage: Recipes and Techniques to Grind, Stuff, and Twist Artisanal Sausage at Home

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James Peisker Chris Carter

Homemade Sausage

Recipes and Techniques to Grind, Stuff, and Twist Artisanal Sausage at Home

James Peisker, Chris Carter

$49.99

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English

Quarry Books
18 November 2015

Cooking with meat & game

The secret's out! Get cooking the very best homemade sausage with techniques from Nashville's Porter Road Butcher.

Homemade Sausage is an extremely accessible guide for making sausage right in your own kitchen. James Peisker and Chris Carter of Nashville's Porter Road Butcher will guide you through all the necessary steps to create the very best sausage - just like they do.

Learn important information on sourcing your meat from local farms for the highest quality and top flavour. From there, you'll discover techniques and trade secrets for grinding. You'll even find a list of the best tools for the job and how to use them successfully.

Now comes the fun part, seasoning your sausage to create deep flavour profiles is one of the greatest benefits of making sausage at home. You control the spices, sodium, and more!

Stuff and smoke your sausage - or don't- and create classic links, patties, brats, keilbasas, chorizos, andouilles, and more!

Finally, enjoy your locally sourced, perfectly flavored sausage in mouth-watering recipes, like: Tomato Meat Sauce with Italian; Breakfast Pinwheels; Bangers and Mash; Bratwurst with Sauerkraut and Mustard; Jambalaya with Andouille; Hot Chicken Sausage Sandwich; Chorizo Torta; Merguez with Couscous; Boudin Balls; Cotechinno and Lentils - Italian New Years Dish; Beer-Braised Bratwurst with whole grain mustard and sauerkraut; Roasted Currywurst with spatzle and braised cabbage; Grilled Kielbasa with Roasted Potatoes and Chimichurri Sauce

By: James Peisker, Chris Carter
Imprint: Quarry Books
Country of Publication: United States
Dimensions: Height: 254mm, Width: 204mm, Spine: 15mm
Weight: 615g
ISBN: 9781631590733
ISBN 10: 1631590731
Pages: 160
Publication Date: 18 November 2015
Audience: General/trade , ELT Advanced
Format: Paperback
Publisher's Status: Active

James Peisker initially embarked on his culinary career when he was just 14 years old, working as a busboy in the diner that sat just across the street from his St. Louis home. He ultimately did a stage at The Butcher and Larder in Chicago and now teaches our Porter Road Butchers everything he knows. 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.

Reviews for Homemade Sausage: Recipes and Techniques to Grind, Stuff, and Twist Artisanal Sausage at Home

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