Foodist: Cookbook Reviews

Home Sausage Making

By Charles G. Reavis

Making sausage at home is incredibly easy to do. Once you have the system down and you learn some basic recipes, experimentation is bound to take over. And before you know it, you are making gourmet sausage that's better than anything you can buy in the market, and at half the cost - if that.

Charles Reavis has taken it upon himself with his Home Sausage Making to be the chief hand holder for the introductory process. You'll need more than just the book. A meat grinder, if you don't have one - unless you plan on buying ground meat. And a sausage stuffer, as well as the sausage casing the meat goes into. Beyond that, ingredients are pretty basic. This is, after all, reaching right back to the peasant kitchen and the mind set that there's a way to use everything from snout to tail except for the squeal.

Start with Reavis, then reach beyond.
Schuyler Ingle ...