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 flavor. 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 flavor 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
Inhaltsverzeichnis
Preface
Introduction—The Magnitude of Meat
Chapter 1: Grind
Nailing the Basics
Pick the Best Meat
Use the Right Tools
Learn the Technique
Chapter 2: StuffThe ClassicsBreakfast Sausage
Kielbasa
Italian Sausage: Sweet or Spicy
Chorizo
Sage Sausage
British Bangers
Irish Bangers
Garlic and ParsleyThe OutlawsKimchi Sausage
Potato Sausage
Beef Bologna
Cotechino
Chicken and Herb SausageAsian SausageThe WurstBratwurst
Hot Brat[wurst]
Winterwurst
Currywurst
Bacon Jalapeño Bratwurst
KnackwurstsSouth African BoereworsThe Black SheepLamb Merguez
Lamb Diablo
Lamb Chimichurri
LambdouilleThe SmokersAndouille
Summer Sausage
PorteroniThe SouthernersLouisiana Hot Links
Nashville Hot Chicken Sausage
Memphis Sausage
Tennessee Mortadella
BoudinThe Not-Quite-SausageTennessee Pâté
Country Pâté
Pork Liver and Bacon Pâté
Chapter 3: TwistNine O’clock Italian Pasta
The Best Breakfast Sausage Biscuit
>Very Southern Mortadella and Pimento Cheese Sandwich
Irish “Bangers ’n Mash” with Onion Gravy
Italian Cotechino and Lentils
Game Day Gumbo
Nashville Hot Chicken Pasta
Easy Chorizo Torta
Moroccan Merguez with Couscous and Cucumber Yogurt Sauce
Fried Boudin Balls with Spicy Remoulade Dipping Sauce
Beer-Braised Bratwurst with Yellow Mustard and Sauerkraut
Roasted Currywurst with Spätzle and Braised Cabbage
Grilled Kielbasa with Roasted Potatoes and Chimichurri
About Porter Road Butcher
About the Authors
Acknowledgments
Index
