Sausage making ..

Mike's sausage making ..

Of course while I rummaged more and more, following the maze of online links, I found several other books that I feel were necessary to add to my book collection. I've of course have made a few recipes from these following books and have had to throttle back my desire to make each recipe.
The third book which I purchased was about recipes, with in-depth information, of Polish sausages. A detailed and enjoyable read with ties to other regions.

Naturally enough I had to follow up with a book, my fourth one, dealing with sausages from Germany. Same authors as the Polish sausages book and the information within brought me even more insight. Plus more tasty sausages too.

Of course during all my reading, plus making sausages, I got excited about the Italian art of sausages, dry cured meats, etc.
I found this book and added it to my collection. The recipes from it are a bit more intensive than I had originally imagined. But I forged on and a couple of recipes have been transcribed to my recipe collection. This art does require a further investment in equipment.

Since I know Spaniards also like to have good sausages and meats I grabbed myself a book specifically about this style/region.
Sadly I haven't made any recipes from this book, yet. By the way, did you know that there are at least 40 different versions of Chorizo?! I can't wait to begin.

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Of course while I rummaged more and more, following the maze of online links, I found several other books that I feel were necessary to add to my book collection. I've of course have made a few recipes from these following books and have had to throttle back my desire to make each recipe. The third book which I purchased was about recipes, with in-depth information, of Polish sausages. A detailed and enjoyable read with ties to other regions.
	Naturally enough I had to follow up with a book, my fourth one, dealing with sausages from Germany. Same authors as the Polish sausages book and the information within brought me even more insight. Plus more tasty sausages too.
	Of course during all my reading, plus making sausages, I got excited about the Italian art of sausages, dry cured meats, etc. I found this book and added it to my collection. The recipes from it are a bit more intensive than I had originally imagined. But I forged on and a couple of recipes have been transcribed to my recipe collection. This art does require a further investment in equipment.
Since I know Spaniards also like to have good sausages and meats I grabbed myself a book specifically about this style/region. Sadly I haven't made any recipes from this book, yet. By the way, did you know that there are at least 40 different versions of Chorizo?! I can't wait to begin.