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Published at $35.00
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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)
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