Your browser has turned off or is blocking Javascript.
If you are using a content blocker, check to see that you have not globally turned off Javascript.
If you have turned it off manually in your browser, please enable it to better experience this site.
Click photo to enlarge
Published at $35.00
Your Price
$7.95
(Save $27.05)
HOME SAUSAGE MAKING, 4TH EDITION: From Fresh and Cooked to Smoked, Dried, and Cured
Step-by-step directions teach you how to create fresh, smoked, and dry-cured sausage. You can then make links and patties that appeal to every palate, with 100 recipes for beef, poultry, pork, wild game, seafood, and even vegetarian sausages. Fully illustrated in color.
Format: Hardbound
Pages: 367
Publisher: Storey
Size: 8¼x9¼ inches
ISBN: 9781612129853
Item #: 9129677
Published at $35.00
Your Price
$7.95
(Save $27.05)
Money Back Guarantee
Not satisfied with an item? Return it within 60 days for a full refund. No restocking fee. No questions asked.
-
HOW TO DICE AN ONION: Hacks, Tips, and Tricks for the Home Cook
Anne Sheasby
Hardbound
$4.95
$9.95
-
BRAISED: 60 Recipes for Fall-Off-Your-Fork Tender Beef, Pork, Poultry & More
Jenny Goycochea-Marker
Paperbound
$17.95
$22.99
-
BITE-SIZED FRENCH PASTRIES FOR THE BEGINNER BAKER: Includes Tarts, Sables, Madeleines and More
Sylvie Gruber
Paperbound
$6.95
$23.99
-
SMOKE & SPICE: Recipes for Seasonings, Rubs, Marinades, Brines, Glazes & Butters
Valerie Aikman-Smith
Hardbound
$6.95
$19.95