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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.
Great ,and CompleteReviewed by Robert L. Trinneer, 2010-02-24
Yes this is the best book on sausage making available for the AT HOME sausage maker today
Great Sausage BookReviewed by Barney C. Kelleher, 2009-12-13
The author knows his stuff. Very well written and easy to follow directions. You are encouraged to monkey a bit with seasonings once you have made a few batches. Like more garlic? Just put it in there. Like 'em hotter? Tip the can on the chilis and let 'er rip! More sage? Less? Its your call. My friends now look forward to the arrival at the bbq party of the "custom" made sausages. "Whats it gonna be this time"? Hang on to your socks. Everybody loves 'em. I'm hoping for another book with greatly expanded recipes. Keep it coming!
great productReviewed by C. freeman, 2009-07-13
Love this book! Great recipes, works well in small batches. Alot of
helpful info and tips for the beginner. Highly recommend.
Best one I've found.Reviewed by T. Brokamp, 2008-12-06
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.
Very helpful from start to finish...and tasty results too.Reviewed by H. T. Brown, 2008-01-07
This is our first attempt at sausage making, and this book did a fantastic job of helping us through it. The bratwurst we made come out perfect on the first try. The background information that it provides helps you see the entire process. Then, the details help you with tips-and-tricks that ensure success. It even tells you when things are going to be difficult (so we didn't try hotdogs for our first sausage making experience.) The recipes themselves taste great, and are much less greasy than what you can buy at the store. That, in itself, is worth the work.
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