How To Make Your Own Sausages

How To Make Your Own Sausages

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Description

Beginning with the history, the significance and the flavours of the great British Banger this book goes on to explain how to make sausages at home, with step-by-step instructions and mouthwatering recipes from all over the UK. It is ideal for those beginners who just want to make a couple of pounds for the family freezer, but it also assumes that readers will want to progress and so the necessary equipment and materials are explained, from how to buy them, to how to maintain them.
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Product details

  • Paperback | 192 pages
  • 128 x 196 x 10mm | 140g
  • Robinson
  • London, United Kingdom
  • English
  • 1845285913
  • 9781845285913
  • 201,475

Review quote

A tasty introduction to the world of sausage making

Beginning with the history, significance and flavours of the great British Banger, this book explains how to make your own sausages at home, with step-by-step instructions and mouth-watering recipes from all over the UK, as well as some international varieties such as salami and chorizo.

It is ideal for those beginners who want to make a couple of pounds for the family freezer, but it also assumes that readers will want to progress. The necessary equipment and materials are explained, from how to buy them to how to maintain them. The recipes are straightforward and use ingredients that are readily available in supermarkets.

Making your own sausages will take you back to a time when they were always made by hand, always filled with the best ingredients, and tasted so much better than any other food stuff anywhere.
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About Paul Peacock

PAUL PEACOCK is Mr Digwell for The Daily Mirror and is a regular panelist on Radio 4's Gardener's Question Time. He has written a number of books on self-sufficiency, including the bestselling Making Your Own Cheese. He runs his own online magazine on growing your own food and provides regular courses on self-sufficiency, including sausage making.
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