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Sausage by Victoria Wise
Apr 27, 2010 | 176 Pages
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  • Paperback $23.00

    Apr 27, 2010 | 176 Pages

  • Ebook $9.99

    Jun 29, 2011 | 176 Pages

Product Details


“For lovers of succulent ground meat dishes, Victoria Wise has written a consciousness-raising cookbook that pooh-poohs the notion that sausage has to be encased — or even made of meat. In “Sausage:  Recipes for Making and Cooking with Homemade Sausage,” a slim, practical,  paperback cookbook from 10 Speed Press, she gives the home cook permission to go freestyle. Wise opens up a world of savory ground meat, fish and vegetable dishes that stand on their own or work as part of a bigger picture.”
 –San Francisco Examiner, 10/8/10

“Victoria’s recipes are inventive and well-spiced. Follow her lead and expand your mind and taste buds with Sausage.”
–Super Chef blog, 5/12/10

“Decades before sausage became the fetishized plaything of meat-mad chefs in the Bay Area, Victoria Wise was at the forefront of the ground-meat movement. Her brand-new book, Sausage, shows why.”
– San Francisco edition, 4/26/10

Table Of Contents

ix – Acknowledgments
x – Introduction
1 – Ingredients
1 – Store-Bought  
4 – Homemade  
8 – Pork Sausages
62 – Beef Sausages
88 – Lamb Sausages
110 – Poultry Sausages
126 – Seafood Sausages
144 – A Trio of Vegetarian “Sausages”
153 – Appendix: Grinding Meats and Stuffing Sausage at Home
157 – Index

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