Sausage by Pamela Robinson - Inside the Cookbook
Sausage, Recipes for Making and Cooking with Homemade Sausage, is everything you ever wanted to know about sausage. This book will tell you what cuts of meat to buy and what size grinder plate to use as well. From casings to fat content, it's all included. The variety of recipes is phenomenal. I'd never heard of Bulgur Veg Balls in Mustard-Yogurt Broth with Mint Butter, but I would like to try it.
I like the way the contents page divides the recipes by meat type- pork, beef, lamb, poultry, seafood and vegetarian sausages. Interestingly enough the index sorts by ingredient instead of type of sausage.
There were several beautiful pictures, but not one for each recipe. I wish there would have been one more section to this cookbook- how to butcher the animals to get these cuts of meat. It would have been a more complete "homemade" sausage experience. Either way Victoria Wise has done a great thing preserving so much information on sausage.
Columnist Pamela Robinson: Pamela is an author and reviewer.