Home Sausage Making, 4th Edition

“[Author Evelyn] Battaglia [has] retained the meat bible’s basics – breakfast patties, kielbasa, salami – and added dozens of sexier options, such as venison-and-lamb cevapi.” — Modern Farmer

"Nothing compares to the self-satisfaction of making one’s own encased meats at home. This book leaves out no one, even providing vegetarian options, including bean- and tofu-based meatless sausages." — Booklist

“Learn how to control your ingredients, carefully select quality meat, understand the differences between fresh and dry sausages, and even how to pair sausages with the perfect beer.” — Kari Underly, James Beard–nominated author of The Art of Beef Cutting
 
“Is making sausage at home worth it? Can you make something better than what you’d buy at the store? Is the process accessible for home cooks? This gorgeous, must-have manual answers these questions with every recipe, photo, and story: Yes, Yes, YES!” — Alana Chernila, author of The Homemade Kitchen