Yakolbasnik. Do-it-yourself meat sausage

19,99

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Time doesn't stand by
place. In the two years since the publication of the first book
"SausageStory", have changed
my views. Some, previously seemed interesting, sausage
products have lost their appeal. However, there are new directions for
flight of fancy!
This edition includes recipes for offal sausages -
underestimated and rarely used raw materials by sausage makers. On the shelves of meat
stores contain the heart, liver, tongues - only these offal are good
are familiar to the townspeople and are in demand among them. Tripe, kidneys, brains, lung,
udders, properly prepared and cooked, are sometimes a revelation to
people far from rural life. Offal allows you to create unusual
in texture, very tasty, with a beautiful pattern on the cut, brawn, aspic,
pa.
Affordable and easy-to-use raw materials - poultry meat. It serves as an excellent
basis for sausages and frankfurters, allowing you to play with taste thanks to the addition
various mixtures of spices. Pale pink stuffing is a great backdrop for
creating unusual patterns on the cut.
Of course, I did not deprive the attention of pork and beef products.
My credo can be expressed by the words: “I paint with meat!”. Do
original sausage that stands out on the counter among the usual ones - this task
draws me in. The appearance of the sausage product, the drawing on the section should
catch the eye of the buyer. Then comes the turn of consistency and taste, successful
combinations of textures and spices.
This is a consumer game where there are no losers. At my disposal
a huge number of combinations of the three main ingredients of handicraft
sausages: meat, fat, spices. The one to whom
this arsenal will seem poor, is mistaken. Knowledge of technologies
experience and a little imagination allow you to create new and new recipes!

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Barcode: 9785171270803 SKU: 70140342 Category:
Publication language: Russian

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