By DK Publishing
Sausage publications the reader on a country-by-country travel of sausage, describing and explaining the differing kinds of sausage present in every one zone, how they're made, how they're used, and if they're clean, dried, semi-dried, part-cooked, or cooked. well-known sausages from each one area are celebrated, and vintage recipes — similar to fabada and cassoulet — are integrated so domestic chefs can extend their repertoire.
Sausage tells you every thing you must find out about the different sorts and flavors of sausage, and the way to shop for, shop, and serve them. For genuine aficionados, there's even path on the right way to make your personal salamis and sausages, and the way to salt your personal bacon.
This is an ideal publication for foodies, chefs, eaters, kitchen experimenters, yard BBQ masters, and someone who'd wish to bring up their wisdom and appreciation of tube steaks the realm over.
• 330 sausages featured with full-color images of every sausage
• assisting notes describing the flavour of the sausages
• 12 step by step options demonstrating tips to make your individual sausages
• forty eight vintage recipes
Read Online or Download Sausage: A Country-by-Country Photographic Guide with Recipes PDF
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Sausage courses the reader on a country-by-country journey of sausage, describing and explaining the different sorts of sausage present in every one zone, how they're made, how they're used, and if they're clean, dried, semi-dried, part-cooked, or cooked. well-known sausages from every one area are celebrated, and vintage recipes — equivalent to fabada and cassoulet — are integrated so domestic chefs can extend their repertoire.
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Extra info for Sausage: A Country-by-Country Photographic Guide with Recipes
They are a common sight at French summer markets, and are mostly made for the tourist market. MEAT MEAT MEAT TYPE Dried TYPE Dried TYPE Dried TYPICAL SIZE L: 6in (15cm), W: 2in (5cm) TYPICAL SIZE L: 7in (18cm), W: 2in (5cm) TYPICAL SIZE L: 8in (20cm), W: 21⁄2in (6cm) FRANCE Throughout, especially Provence FRANCE Throughout, especially Grenoble and the Périgord FRANCE South and Southwest Saucisson sec de l’Ardèche PGI Saucisson sec de sanglier Sometimes mixed with pork fat, the meat of this sausage is dark and lean, with a strong beefy ﬂavor.
MEAT and A smooth-textured Brühwurst studded with chunks of Emmental cheese (hence its name) that melt unctuously when the sausage is grilled. It is a popular street food, served hot in crusty bread with spicy mustard. 5cm) TYPICAL SIZE L: 6in (15cm), W: 3⁄4in (2cm) AUSTRIA Tyrol AUSTRIA Throughout, especially Carinthia AUSTRIA Throughout 35 AUSTRIA Mährische A medium-grained Moravian Brühwurst smade from lean pork, beef, back fat, and green peppercorns. It is cooked, smoked, and dried. Served with pickled cabbage or made into soup.
It is boiled and served as part of choucrÔute garnie. A coarsely chopped, fresh sausage made from pork shoulder, belly, and smoked ham, with a simple seasoning of salt, sugar, and white pepper. It is an essential ingredient in the famous Toulouse cassoulet. The name comes from the stick (perche) over which the long lengths are hung in loops to dry. It is made from coarsely chopped lean and fat pork, and dried for 2–3 weeks. It is also known as saucisse sèche perchée. 5cm) TYPICAL SIZE L: 4in (10cm), W: 1in (3cm) TYPICAL SIZE L: 39in (1 meter),W: 11⁄2in (4cm) FRANCE Alsace FRANCE Toulouse, Midi-Pyrénées FRANCE Ardèche and Aveyron Saucisson sec au poivre seasoned with cayenne pepper and coriander.
Sausage: A Country-by-Country Photographic Guide with Recipes by DK Publishing
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