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    The Gourmet's Guide to Making Sausage Vol. II
    The Gourmet's Guide to Making Sausage Vol. II
    The Gourmet's Guide to Making Sausage Vol. II
    Ebook231 pages2 hours

    The Gourmet's Guide to Making Sausage Vol. II

    By Christopher Bruce

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    About this ebook

    Chris Bruce has made sausage as an amateur and professional for over 10 years but does not claim to have written any of the recipes in this book. In fact the recipes have been collected from every Tom, Dick and Harry he knows and a lot of people he doesn’t as well as from publications and the Internet. Some of them are exactly as provided, others have been changed so much from the original version that they would not be recognized by their original authors, some were gleaned from national meat boards and some from companies promoting sales of sausage ingredients, casings or equipment. However, all the recipes have been tried and tested and as far as I am aware, none of my friends or customers have ever suffered any ill effects from consuming any sausage the recipe for which is included in this collection.

    LanguageEnglish
    PublisherChristopher Bruce
    Release dateOct 26, 2013
    ISBN9781311835147
    The Gourmet's Guide to Making Sausage Vol. II
    Author

    Christopher Bruce

    Chris Bruce was born in England and educated in South Africa. After a long career in the construction industry in South Africa, Namibia, Hong Kong and the Philippines, Chris moved to Thailand in 2001. He built and equipped a sausage factory in Bangkok which was operated by his wife. Not being Thai, unable to speak the language, no longer a part of the construction “EXPAT NETWORK” due to the slump in the Asian construction industry, it was not long before he became somewhat bored with life. One way to alleviate the boredom was to write. Chris decided to use his knowledge of the sausage industry to write a book of sausage recipes. This was followed by a book of recipes for preparing meals using sausage and a book of liqueur making methods and recipes. After completing the three recipe books he encouraged friends from around the world to send him jokes and cartoons by email. This series of TAKE ME TO THE TOILET BOOKS (VOLS I to VII) is the result of the huge response he got. Chris makes no claim to have dreamt up the jokes, anecdotes and other amusing facts or stories featured in these volumes and in fact it is impossible, with very few exceptions, to say where the jokes originated. Two Thai cartoonists Kitti Meeboonnum and Wirat Sukcharoen provided the illustrations. One thing Chris did realize was that people do not have much time to read a little humour and the “Thunderbox”, as it used to be called, is the ideal place to do so. The internet, the source of much modern humor, is not normally accessible during visits to this most private of places and it is hoped that these “TOILET COMPANIONS” will add amusement to the otherwise idle moments spent in the “BOX”.

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      Book preview

      The Gourmet's Guide to Making Sausage Vol. II - Christopher Bruce

      THE GOURMET’S GUIDE TO HOMEMADE

      SAUSAGE VOL. II

      116 Formatted International Sausage Recipes

      Including 16 Asian Recipes

      By

      Christopher James Bruce

      PUBLISHED BY:

      Christopher James Bruce on SMASHWORDS

      The Gourmet’s Guide to Making Sausage Vol. II

      Copyright © 2013 by Christopher James Bruce

      Acknowledgements

      Sausages have been made for thousands of years. Every civilization has some history of sausage making including the Africans, Americans (North and South of both the indigenous and immigrant species), Arabians, Asians, Chinese, Egyptians, Europeans, Greeks, Indians, Mesopotamians, Mongolians, Polynesians, Romans, Russians, Scandinavians, the list is endless. Members of every ethnic group that has ever lived on Earth have all tried sausage making and to credit any single person with having invented any particular sausage would be doing an injustice to the long since dead person that actually did. Suffice it to say that sausages were almost certainly being made before recorded history. Sausages were probably the Neanderthal version of present day fast food. Judging by the standards of some fast foods I would imagine that the quality was better! In any event it is likely that sausages have been made ever since our ancestors became the leading carnivores on the plains of this planet.

      I have made sausage as an amateur and professional for over 10 years but I do not claim to have written any of the recipes in this book. In fact I have collected them from every Tom, Dick and Harry I know, and a lot of people I don’t, as well as from publications and the Internet. Some of them are exactly as given to me, others have been changed so much from the original version that they would not be recognized by their original authors, some I gleaned from national meat boards and some from companies promoting sales of sausage ingredients, casings or equipment. However, all the recipes have been tried and tested and as far as I am aware, none of my friends or customers ever suffered any ill effects from consuming any sausage the recipe for which is included in this collection.

      During the course of my research I often found that there are several different names for what in effect is one single sausage recipe. Even recipes credited to well known chefs are more often than not a variation on a theme. The recipes included in this book vary from the simple to the fairly complicated but all can be used to prepare really delightful sausages in your own kitchen.

      To all those people who have taken the time to record recipes which have been handed down from generation to generation and have gone to the trouble of publishing them in one form or another and to those who have collected recipes, recorded their ideas on sausage making and likewise published these in the press, on the internet and in recipe books, I would like to say a very big thank you for making this knowledge available to sausage fans all over the world.

      C.J.Bruce, Thailand, July 2013

      Back to Contents

      CONTENTS

      ACKNOWLEDGEMENTS

      CHAPTER 1 Introduction

      CHAPTER 2 Sausage Types

      CHAPTER 3 Equipment

      CHAPTER 4 Health

      CHAPTER 5 Ingredients

      CHAPTER 6 Additives

      CHAPTER 7 Casings

      CHAPTER 8 Production Methods

      CHAPTER 9 Recipe Records

      CHAPTER 10 Notes on the Recipes

      CHAPTER 11 The Recipes

      CHAPTER 12 Conversion Tables

      ALPHABETICAL RECIPE INDEX

      OTHER BOOKS

      ABOUT THE AUTHOR

      CHAPTER 1

      AUTHOR’S NOTE AND INTRODUCTION

      Author’s Note.

      This book, Vol. II of the Gourmet’s Guide to Making Sausage, includes 116 sausage recipes of which 16 are for Asian sausages and 14 are repeated from Vol. I. I have repeated 14 recipes because unlike most sausage recipes for which there are alternatives these are unique with no alternative version available. The same straightforward descriptions of the procedures to be followed in order to make very good sausages that appeared in Vol. I have been included in this second volume of recipes. The recipes in this book are once again formatted and standardized to yield 1 lb or 1 kg of sausage per batch.

      To those of you who purchased Vol. I of The Gourmet’s Guide to Making Sausage, please accept my apologies for having repeated the sausage making procedures in this book. I have repeated the procedures in Vol. II for two reasons: the first being that some new readers may not want to purchase Vol. I and the second being that it is convenient for purchasers of both books to have the procedures and general information at hand without having to refer to a second book.

      Introduction.

      As stated previously under Acknowledgements, sausages have been around for a very long time but the modern sausage with which we are so familiar today has been developed and refined in more recent times by craftsmen who have passed on the art of making a good sausage from one generation to the next over the past 1000 years or more. The word sausage comes from the Latin word salsus which means salt or salted and the Romans were making sausage using salt as a preservative over 2000 years ago. At that time salt was in great demand and the modern English word salary is likewise derived from the Latin term for wages which were known as salt money by the Romans. We know that the ancient Egyptians were skilled sausage makers long before the Romans and since then a tradition of sausage making has been fostered by skilled butchers whose knowledge of meat, meat preservation, meat processing methods and the use of herbs and spices has been developed into what, essentially, has become an art form practiced by professionals and amateurs alike throughout the world.

      Due to the introduction into Europe of new herbs and spices from both the New World and Asia in recent history, and the use of locally produced ingredients which varied considerably from one country, region or sometimes even town, to the next, new sausages were developed and often became associated with the country, region or town from which they originated. Typical examples of this are Bologna, Cumberland, Frankfurter, Genoa, Russian, Vienna, Wiener etc. Some sausages are named after the professions or occupations of the people that made them such as boerewors (farmer’s sausage), jagerwurst (hunter’s sausage) and others were named after the country from which they originated such as Polish, Russian or Spanish. Finally, others are named after an ingredient like Pepperoni or the season in which they were made or intended to be eaten e.g. summer. I wonder who named the universal hot dog!

      The acceleration of sausage development

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