2024 the best way to cook bratwurst review

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Fans of Aidells sausages know there's a whole world beyond kielbasa, and it starts with Bruce Aidells gourmet sausages. In BRUCE AIDELLS' COMPLETE SAUSAGE BOOK, the king of the links defines each type of sausage, explains its origin, teaches us how to make sausages, and treats us to his favorite recipes for cooking with them. Hundreds of related tips and essays on Aidells' never-ending quest for yet another great sausage round out the collection, which includes color photos of 16 of the most mouth-watering dishes. With the COMPLETE SAUSAGE BOOK in hand, you'll be ready to add this most versatile, hearty, and satisfying ingredient to your gourmet cooking repertoire.

Publisher ‏ : ‎ Ten Speed Press (September 1, 2000)
Language ‏ : ‎ English
Paperback ‏ : ‎ 314 pages
ISBN-10 ‏ : ‎ 1580081592
ISBN-13 ‏ : ‎ 978-1580081597
Item Weight ‏ : ‎ 1.35 pounds
Dimensions ‏ : ‎ 7.4 x 0.75 x 9.15 inches
Reviewer: Dave Edmiston
Rating: 5.0 out of 5 stars
Title: My Favorite Sausage Recipes
Review: I've been using the recipes in this book for seven years now. I have a few other sausage books, but this one is my favorite.We have a big Christmas party every year and I make big batches of sausage for the party. I made 40 pounds this weekend and will make another 40 pounds over the next few days. This year all four of the recipes for our party come from this book.The most popular recipe every year (and the only one that I repeat every year) is the Bockwurst. This is a poached (white) German sausage made with pork, veal, and chicken, plus lots of green veggies (leeks, green onions, and parsley). This recipe comes out perfect every time.Other favorites from this book are the Sheboygan brats and the Hunter Sausage.This year I tried the Spicy Louisiana Poultry Sausage for the first time. It's mostly chicken and turkey thigh meat. The turkey thighs were hard to find in my area, but they were worth the hunt. The result is a delicious spicy sausage that's hot on the first bite, but not too hot to eat. The dark poultry meats turn out rich and kind of gamy. It doesn't taste like yuppie foo foo chicken at all.So the recipes are good and easy to follow. The ingredients are mostly easy to find and are generally affordable. (I substitute chicken breast for veal--it's way cheaper.) The procedures are extremely simple to follow. The recipes also scale very well: Most recipes make 3-5 pounds of sausage. I multiply these by 5x and don't have to adjust the ingredients very much at all.Most important, the results are immediately gratifying. Excellent results!!!

Reviewer: Dan Elmore
Rating: 5.0 out of 5 stars
Title: Great recipes for making flavorful homemade sausage!
Review: This book thankfully relates some really delectable sausage making recipes that other books frankly are quite flat, dull, and flavorless (many even recommend additives which I most certainly do not want). These sausage making recipes are spicy, jazzed up, full-flavor versions. My personal favorites are the Andouille and Tuscan Italian sausage (the wine and sun-dried tomatoes give this sausage a truly lovely flavor!). The sausage making recipes can easily be modified to create more healthier versions by substituting pork loin instead of pork butt for those of us concerned about low fat dietary needs to produce a wonderfully flavorful and nitrate free sausage (assuming you are not cold smoking the sausage). I look forward to further exploring the pages and flavors outlined in the sausage making recipe section of this book. The cooking recipe portion of the book for me was unnecessary filler as I already have my own great recipes to use my fresh homemade sausage. I highly recommend this book even if only for the sausage making recipes for anyone who prefers a robustly flavored homemade sausage! The author explains the sausage making process well so anyone can expect excellent results.

Reviewer: T. Brokamp
Rating: 4.0 out of 5 stars
Title: Best one I've found.
Review: As a professional restaurateur/novice sausage maker I went shopping for a book that could provide some guidance together with a variety of recipes. I reviewed the 6 books available from my library and this was the only one I wanted to keep around. Aidell provides great base recipes and helpful timely tips for me and my crew as we tweak and develop our own recipes and techniques. I shall point out that Aidells' brand of commercially packaged sausage is inferior to the quality and flavor produced when following the recipes in this book. But really that should not have come as a surprise since homemade is usually worth the effort.We produced a most respectable medium heat level smoked andouille yesterday using Aidells' recipe using only half of the cayenne and red pepper called for. Call me a wimp but I think full strength would have brought tears to a Cajun's eyes.

Reviewer: Vivian Van Venus
Rating: 5.0 out of 5 stars
Title: Yummy stuff!
Review: Bought this book along with pork casings for my first time sausage stuffing adventure. Did not try the smoked sausage recipes on this, my first, attempt. But the fresh sausage recipes were all wonderful. I get local pork from an organic farmer and will never go back to store bought again. The book is straightforward and easy to follow. I would have liked a few more recipes, but that is just me wanting even more variety, however, the recipes are quite varied and would satisfy anyone's individual tastes. I stuffed about 28 lbs. of ground pork only, using four of his recipes, and each one was unique and delicious. Will have to work up my courage and do the smoked versions this Fall. Happy sausage eating. Buy locally!

Reviewer: jennyN
Rating: 5.0 out of 5 stars
Title: Top-notch recipes, plus reads like a novel!
Review: Well, it's not fiction, but it's so readable and interesting! Who would have realized that so many cultures make and eat "sausage" in so many different iterations?! I have tried several of Aidell's recipes and they have all turned out perfectly. The best cookbooks are books that you can settle down with and enjoy their cultural and historical information as well as their mouthwatering recipes. Have you ever found yourself attracted to a cookbook only to continue to add one or two recipes to your repertoire? The fact that he is such a wonderful writer will keep me returning to try new recipes and remind me of the ones I have made before and loved.

Reviewer: DocRN
Rating: 3.0 out of 5 stars
Title: Not what I expected
Review: Mostly cooking recipes with sausage.There was a small section on sausage recipes, but I had most of them. There were none that resembles the chicken sausages he sells in the store

Reviewer: CM
Rating: 5.0 out of 5 stars
Title: excellent sausage book
Review: We are so pleased we got this book! Who ever knew sausage could be so good? I got a meat grinder because it is the first stage of another attachment I wanted for my kitchen machine...we didn't really have much interest in making sausage, but since we got the meat grinder, we thought we would try it. I prefer a book to web recipes and chose this one off amazon. It has been well used. Our sons are into it and we have family sausage making days. They taste test, compare and enthusiastically make dishes from the finished sausage. Tuscan sausage without anchovy is wonderful. The game sausage, with a couple of our modifications, (less mustard, more soy sauce) is also one of our favorites. My sons (all adults) made another modification and made "drunken game" by adding wine to the mix. Very good.

Reviewer: Amazon Customer
Rating: 5.0 out of 5 stars
Title:
Review: This is a great all around recipe book for making sausage. The book providesa nice variety of easy to follow recipes. Highly recommend!

Reviewer: EA
Rating: 5.0 out of 5 stars
Title:
Review: Muy buenas recetas. He elaborado 12 de ellas y todas quedan muy ricas. Las instrucciones son claras. Tan pronto compre un animador elaborare las animadas.

Reviewer: Rob
Rating: 5.0 out of 5 stars
Title:
Review: I own several books on sausage making, smoking and curing meat. What all of them fail in is what this book did so well, it gives specific instructions that instill confidence in someone coming to this art for the first time.There are specific temperatures for hot and cold smoking, troubleshooting for why sausage skins burst on cooking, or drying, etc. Useful, practical information that the expert doesn't think about because it seems so very basic, but for the novice, is so critically important to both make and then eat these products with confidence.The history that accompanies each type of sausage is very welcome too. I am not American and have only a passing knowledge of US history yet by way of reading about each type of sausage and how it came into existence has proven to be a great lesson in the diversity of the US and its immigrant cultures.I can highly recommend this book.

Reviewer: SAMUEL FLORES
Rating: 3.0 out of 5 stars
Title:
Review: No es ilustrativo.

Reviewer: dtony
Rating: 2.0 out of 5 stars
Title:
Review: Good book but the printing is very small have a job to read it