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Language: en
Pages: 179
Pages: 179
Type: BOOK - Published: 1969 - Publisher:
"Being a compendium of sausage recipes, accompanying dishes, and strong waters to be served, including many recipes from Germany, France, and Lancaster County,
Language: en
Pages: 562
Pages: 562
Type: BOOK - Published: 1987 - Publisher: The Sausage Maker Inc
The most comprehensive book available on sausage making and meat curing.
Language: en
Pages: 354
Pages: 354
Type: BOOK - Published: 2000-09 - Publisher: Springer Science & Business
The Skinny On Sausage Lore, Sausage Making, And Using Sausages In Recipes From Americas' Premier Maker Of Gourmet Sausages.
Language: en
Pages: 0
Pages: 0
Type: BOOK - Published: 2009-03-15 - Publisher: Good Life Press
Whether you simply want to rustle up a few pounds of sausages on your kitchen table for the freezer or plan to develop your own commercial range, ‘The Sausage
Language: en
Pages: 210
Pages: 210
Type: BOOK - Published: 2014-05-13 - Publisher: Chronicle Books
From the author of Whole Beast Butchery, “practical and delicious ways to use the most under-appreciated parts of the animal” (David Chang, chef/owner of Mo