by Harold Webster
Harold Webster, venison chef extraordinaire, has done
it again. In The Venison Sausage Cookbook he lifts the veil of mystery about
making and cooking world-class venison sausage at home. It’s simple and easy—and
safe; the only equipment you’ll need is a hand grinder, plastic wrap, cotton string,
and a freezer. And if you want to expand your sausage enterprise, you’ll find instructions
on how to build and use a traditional smokehouse.
The Venison Sausage Cookbook offers 328 mouth-watering sausage recipes for
all occasions—derived from traditional sausages from around the world—all laid out
with Harold Webster’s clear, easy-to-understand instructions.
This book was written for those hunters who have always wanted to learn how to make
their own venison sausage.
Here is everything you need to:
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Make homemade venison sausage that is safe, simple,
and economical to produce
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Satisfy the tastes and traditions of your entire
family
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Provide a unique activity that every member of the
family can participate in and enjoy for years to come
"The definitive reference on venison sausage."
- Will Primos, President & Founder, Primos Hunting Calls
"Right when I thought Harold Webster couldn't
improve on his gourmet venison recipes, he knocks another home run." -
Gerald R. Barber, former chairman, National Wildlife Foundation
"Webster's techniques and formulas remove the
mystery, showing that anyone can produce delicious sausage." - Sarah R.
Labensky, CCP; co-author, On Cooking: A Textbook for Culinary Professionals
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About the Author:
Harold Webster writes the syndicated newspaper column "Game For All Seasons,"
conducts the Game For All Seasons Cooking School, and is also author of
the best-selling The Complete Venison Cookbook. He resides
outside Cooper's Well, Mississippi, with his wife, Anne.
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Paperback, 304 pages; 8½'' x 11''
Illustrations: B&W photos & illustrations throughout
ISBN: 1-58574-859-5
ISBN13: 978-1-59921-076-6 |
