An ideal hands-on guidebook with step-by-step instructions on sourcing, grinding, seasoning, casing, preserving, and cooking sausage.
The secret's out! Get cooking the very best homemade sausage with techniques from Nashville's Porter Road Butcher.
Homemade Sausageis an extremely accessible guide for making sausage right in your own kitchen. James Peisker and Chris Carter of Nashville's Porter Road Butcher will guide you through all the necessary steps to create the very best sausage - just like they do.
Learn important information on sourcing your meat from local farms for the highest quality and top flavour. From there, you'll discover techniques and trade secrets for grinding. You'll even find a list of the best tools for the job and how to use them successfully.
Now comes the fun part, seasoning your sausage to create deep flavour profiles is one of the greatest benefits of making sausage at home. You control the spices, sodium, and more!
Stuff and smoke your sausage - or don't- and create classic links, patties, brats, keilbasas, chorizos, andouilles, and more!
Finally, enjoy your locally sourced, perfectly flavoured sausage in mouth-watering recipes.
About the Author
James Peisker initially embarked on his culinary career when he was just 14 years old, working as a busboy in the diner that sat just across the street from his St. Louis home. He ultimately did a stage at The Butcher and Larder in Chicago and now teaches our Porter Road Butchers everything he knows.
Chris Carter, a Nashville native who was born and raised in Hendersonville, made his entree into the restaurant industry when he was in high school working as a busboy. In 2009 he moved back to Nashville and took a job at the Capital Grille where he met James and jump- started their business partnership.
