Review: Home Sausage Making, 4th Edition: From Fresh and Cooked to Smoked, Dried, and Cured: 100 Specialty Recipes

On June 8, 2017 by Dawn

Home Sausage Making, 4th Edition: From Fresh and Cooked to Smoked, Dried, and Cured: 100 Specialty Recipes
Home Sausage Making, 4th Edition: From Fresh and Cooked to Smoked, Dried, and Cured: 100 Specialty Recipes by Charles G. Reavis
My rating: 4 of 5 stars

Oversize, poetic and with lovely photography, are the primary expectations of recipe books these days. Celebrity chefs grin big smiles and offer “healthy” or “decadent” recipes intended more to delight the mind than serve as actual instruction for home cooks.

This text is no less beautiful for not having Jamie Oliver on the front, but offers substantial instruction on the task itself, rather than the celebrity penning it.

Sausage making is not for the faint of heart. There’s a lot of work involved, here is equipment that is absolutely necessary to get the job done, and there’s the time investment in curing. This is farmhouse butchering, and the basics are walked through with clarity, explaining things as they go along.

If you’re ready, if you have made the investment in time, energy and sharp grindy things, pick this book up too. It’ll get you going, and teach you enough that you’ll eventually branch out on your own.

If you build a smokehouse out back, though, call me, I do love me some smoked sausage.

View all my reviews

Leave a Reply

%d bloggers like this: