Traces the history of sausage, discusses sausage making equipment, ingredients and techniques, and offers more than three hundred international recipes4l/2 lbs. coarse ground pork 4 tsp. fennel P/2 lbs. salt pork 2 Tbsp. crushed red pepper, 1 clove garlic dried 1 onion, quartered V4 tsp. thyme P/2 Tbsp. freshly ground black Ay2 tsp. bay leaf, crushed pepper l/4 tsp. coriander 2 Tbsp. salt 1 cup anbsp;...
|Title||:||The Sausage-making Cookbook|
|Publisher||:||Stackpole Books - 1983|