Sausage
by A. D. Livingston

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Book Summary Information

Summary of Sausage

Once he's got you hooked, Livingston presents more detailed information on kinds of meat to use, the grinding process, and seasonings. Then comes the information on casings, plus instructions for curing sausages.

There are recipes for sausages, familiar and obscure, from Cajun Boudin Blanc and German Knockwurst to Finnish Perunamakkra made with potatoes and milk and South African Boerwors. You'll even find one for bologna and another for haggis.

Recipes for dishes like Bavarian Salad with Bockwurst; Louisiana Red Beans, Rice and Sausage; the intensely meaty Eastern European stew, Bigos, made with sauerkraut; and Hacked Chicken with Chinese Sausage make this book worth having even if you just want to cook prepared sausages--but your pal Livingston may just convince you to try it the old-fashioned way. --Dana Jacobi

Meats Books

• Subjects > Cookbooks, Food & Wine > Cooking by Ingredient > Meat, Poultry & Seafood > Meats