Table Of ContentHome
Sausage
MAking
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Home
Sausage
MAking
6
Charles G. Reavis & Evelyn Battaglia,
with Mary Reilly
Photography by Keller+Keller
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Home
Sausage
MAking
From Fresh and Cooked to Smoked,
Dried, and Cured
6100 SPECIALTY RECIPES
Charles G. Reavis & Evelyn Battaglia,
with Mary Reilly
Photography by Keller+Keller
ß
Storey Publishing
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The mission of Storey Publishing is to serve our customers by
publishing practical information that encourages
personal independence in harmony with the environment.
Home Sausage Making was first published in 1981 and was Storey books are available for special premium and promo-
revised in 1987 and 2003. All of the information in the pre- tional uses and for customized editions. For further informa-
vious editions has been revised and updated. This edition tion, please call 800-793-9396.
includes new text and 120 new recipes.
Storey Publishing
Edited by Deborah Balmuth and Corey Cusson 210 MASS MoCA Way
Art direction and book design by Alethea Morrison North Adams, MA 01247
Text production by Kristy L. MacWilliams storey.com
Indexed by Andrea Chesman
Printed in China by R.R. Donnelley
Cover photography by © Keller + Keller Photography 10 9 8 7 6 5 4 3 2 1
Interior photography by © Keller + Keller Photography
Library of Congress Cataloging-in-Publication Data
Additional interior photography by Adam Albright of
Names: Reavis, Charles, 1948– author. | Battaglia, Evelyn,
Albright Photography, 86, 87; Amy Ager, 61; Ben
author
Siegel, 217; Broken Arrow Ranch, 192; Chelsea Lane
Title: Home sausage making : from fresh and cooked to
Photography, 60; © Christopher Hirsheimer, 130;
smoked, dried, and cured : 100 specialty recipes / Charles
Courtesy of David Samuels, 65; Courtesy of Fossil
G. Reavis and Evelyn Battaglia ; with additional recipes
Farms, www.fossilfarms.com, 186, 187; Courtesy of
by Mary Reilly.
Old Sturbridge Village, 92; Courtesy of Ryan Plett, 112;
Description: 4th edition. | North Adams, MA : Storey
Creminelli Fine Meats, 42, 182, 183; Dominic Perri, 69
Publishing, 2017. | Includes index.
(right); Emily Julka, 126, 127; Greg DuPree Photography,
Identifiers: LCCN 2017011747 (print) | LCCN 2017012798
74; © Jupiterimages/Getty Images, 162; Marcelino
(ebook) | ISBN 9781612128702 (ebook) | ISBN
Vilaubi, 15, 41, 68, 69 (left), 174, 175, 241, 247, 333;
9781612128696 (pbk. : alk. paper) | ISBN 9781612129853
© Marilyn Angel Wynn/Getty Images, 4; © Matthew B.
(hardcover : alk. paper)
Moreland, Wayne Jacob’s Smokehouse, LLC, 104, 105;
© Neil Burton/iStockphoto.com, 181; © rogertrentham/
iStockphoto.com, 180; Paul Bertolli, Founder Fra’ Mani
Handcrafted Foods, 164, 165; Nick Simonite, 216; Rachel
Watson, 79; Reid Rolls, 208, 209; © Sohl/iStockphoto
.com, 16; Southside Market & Barbeque, 134, 135; Straw
Stick & Brick Delicatessen, 146; The Herbivorous
Butcher, 255, 256
Food styling by Mary Reilly
Photo styling by Christina Lane
Illustrations by Alethea Morrison, 54, 116, 140, 178, 204, 226,
242, 264; Elayne Sears, 51, 97; Elena Bulay, 159
© 1981, 1987, 2003, 2017 by Storey Publishing, LLC
All rights reserved. No part of this book may be reproduced
without written permission from the publisher, except by a
reviewer who may quote brief passages or reproduce illus-
trations in a review with appropriate credits; nor may any
part of this book be reproduced, stored in a retrieval system,
or transmitted in any form or by any means — electronic,
mechanical, photocopying, recording, or other — without
written permission from the publisher.
The information in this book is true and complete to the best
of our knowledge. All recommendations are made without
guarantee on the part of the author or Storey Publishing. The
author and publisher disclaim any liability in connection
with the use of this information.
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CONTENTS
6
Preface to the 4th Edition, vii
PART ONE
( T HE BA SICS )
1.Sausage 101, 3
2.Essential Techniques, 25
PART TWO
( TH E SAU SAGE S )
3.Pork Sausages, 55
4.Beef, Lamb, and Veal Sausages, 117
5.Combination Sausages, 141
6.Game Sausages, 179
7.Poultry Sausages, 205
8.Seafood Sausages, 227
9.Vegetarian Sausages, 243
PART THREE
(CO OKIN G WI TH SA USAG)E
10.Sausage for Breakfast or Brunch, 265
11.Sausage Starters, 277
12.Sausage for Lunch or Dinner, 305
Metric Equivalents and Conversions, 352
Spice Weights and Measures, 354
Resources, 355
Acknowledgments, 357
Index, 358
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Preface
TO THE 4th EDITION
Like the first person to eat an oyster, history’s first sausage using elk, venison, boar, and rabbit (among
sausage maker is anonymous. But we owe this other creatures) will please hunters — even those of
person a great debt, for sausage is up there with wine the armchair variety. (Come to think of it, that first
and cheese and bread as one of the world’s greatest sausage maker might well have been a hunter faced
foods. It’s more than just a way of preserving meat with hundreds of pounds of woolly mammoth, yards
and using up the scraps — just consider all the myr- of intestines, and the prospect of a long winter and
iad ways you could do that and not end up with sau- an expansive family to feed.) There are also sausages
sage. It’s also intrinsically satisfying in its shape and made with seafood as well as utterly delicious ones
form and texture (or mouthfeel), which somehow that are vegetarian.
cuts across all walks of life to please every type of Once you get the hang of sausage making, there’s
eater — omnivore, pescatarian, poultry preferrer, and no turning back. You’ll find excuses to put your skills
vegan alike — and manages to be an ideal vessel for to excellent use anytime you can. Befriend a local
flavor in all its forms. How else to explain the popu- farmer and you’ll have a steady supply of quality pas-
larity of sausages that venture far from their origins, tured meats with which to hone your craft. Let your
be they made with pork, beef, oysters, alligator, or own ingenuity be your guide in improvising on the
tofu. Just think: Sausage has been made for centuries basic formula, knowing that you’re in good company.
in a great many cultures and countries around the The years since this book was first published
world, with great variation and ingenuity in taking have seen an explosion of interest in ethnic foods
advantage of local conditions and ingredients. and flavors. People have focused on sausage as both
This book is well suited for sausage makers an old-fashioned favorite and a satisfying food with
of all skill levels. If you have never made sausage great flavor possibilities. In retail markets, sausage
before, this book will walk you through the steps to sales have boomed, and the number of home sausage
do so successfully and confidently. With even min- makers has also risen, inspired by the resurgence of
imal equipment, anyone can make a simple fresh old-world, small-batch products that are popping up
sausage: It’s sort of like meatloaf stuffed into a cas- at farmers’ markets and specialty grocers across the
ing (or, much more simply, formed into a patty). If country. People want sausage that is both tasty and
you choose the traditional route, invite family and healthful, and that is made with meat that is respon-
friends to pitch in; creating an assembly line of the sibly raised. When you make your own sausage, you
various steps will make the process (from butchering can ensure that your product also passes muster.
to grinding to stuffing and cooking) that much easier In this edition, contributions from sausage
and more enjoyable. makers in the United States have resulted in added
Even the more experienced sausage makers will recipes for ramp and caraway pork sausage, venison
find inspiration among the recipes for 100 different and lamb cevapi, and Moroccan goat sausage, just to
types of sausages — everything from classic fresh mention a few. We hope these recipes inspire you to
pork or poultry sausages to old-world cured and try your own variations.
smoked specialties, and in this edition, a selection
— Evelyn Battaglia and Charles Reavis
of sausages with up-to-date flavor profiles. Game
vii
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The
Basics
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