Sausage by Victoria Wise [top books]

  • Full Title : Sausage: Recipes for Making and Cooking with Homemade Sausage
  • Autor: Victoria Wise
  • Print Length: 176 pages
  • Publisher: Ten Speed Press
  • Publication Date: April 27, 2010
  • Language: English
  • ISBN-10: 158008012X
  • ISBN-13: 978-1580080125
  • Download File Format: epub


Think Beyond the Link 
You don’t have to be an expert cook or have a fancy kitchen to make sausage at home. If you simply think beyond the link, you’ll find a whole world of sausage possibilities. Patties, meatballs, fish balls, veg balls, meat loaf—these are all sausages without casings that are every bit as savory and satisfying as their linked cousins. And, since they do not require special equipment, they are a snap to make at home.
In Sausage, Victoria Wise shares more than 75 recipes for easy-to-make, no-casing-required pork, beef, lamb, poultry, seafood, and even vegetarian sausages, including innovative recipes that turn them into sophisticated meals. An inviting and wonderfully diverse collection from all around the globe, this compendium features European classics, American mainstays, Asian favorites, Middle Eastern inspirations, and sausages African in origin. You will find dishes for every meal and occasion, such as Rustic Cornmeal Pancakes Dappled with American Breakfast Sausage and Slicked with Maple Syrup; Lunch Pie, aka Quiche, with Toulouse Sausage and Spinach; Vietnamese-Style Beef Sausage and Vegetable Spring Rolls with Mint Dipping Sauce; and Merguez and Apple Tagine over Couscous with Harissa. For those who like their sausage in traditional links, Wise offers expert direction for stuffing sausage into casings.
Beautifully written and photographed, Sausage is the only book of its kind. Its array of inventive sausages and sausage-centric dishes are inspiration for both the new and the well-seasoned cook. Making sausage at home has never been so easy—nor the results so delicious.


From Publishers Weekly

Clearly authored for those who prefer knowing how the sausage is made, Wise (American Charcuterie) writes with the gentility of a woman who owned and operated her own French-style charcuterie in Berkeley in the 1970s, and with the precision of an author of 12 previous books. Here she guides us through the making of a vast array of sausages that can either be shaped by hand or stuffed into casings. She also provides a variety of international recipes that incorporate the freshly made creations. Chapters are broken out by main ingredient, be it pork, beef, lamb, poultry, or seafood. There are even three vegetarian entries for the tofu, bulgur, and brown rice crowd. The classics are all accounted for, including a chorizo made with plenty of garlic for use in a black bean chili, and a basic lamb and rice sausage for stuffing grape leaves or bell peppers. Sweet Italian sausage, with fennel and thyme, is at the heart of a Pittsburgh-style sausage sandwich, while more exotic options include a Vietnamese-style beef meatball made with mint, cilantro, and Thai fish sauce. A gefilte fish recipe in a book with this title may strike some as culinarily sacrilegious, but Wise justifies the entry, simmers her ground white-fish dumplings in a broth of fish bones and heads, and explains that gefilte is actually the Yiddish word for stuffed. (May)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

From Booklist

America has always loved hot dogs and sandwich salami, but recent years have brought new appreciation of the vast universe of chopped meat that constitutes the sausage. Wise, whose Berkeley shop purveys all manner of these products, teaches that the home cook can conveniently produce a number of sausages withhout always falling back on commercially produced ones. She offers instruction in just about every sort of sausage. Lamb and beef sausages can be put to as many culinary uses as the dominant traditions of pork, and Wise presents even a few sausages of ground fish. Vegetarians appreciate sausage presented as Wise’s bulgura balls with yogurt sauce. These internationally inclusive sausage recipes don’t require the use of casings, and many recipes fall into the category of meatballs, croquettes, and patties. Aware that the process of smoking sausages goes beyond the abilities of most home cooks, Wise judiciously avoids this complex and challenging technique of preserving meat. –Mark Knoblauch



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Lemony Salmon Burgers

185. Leslies Random Acts of Kindness Casserole

186. LimeMarinated Grilled Salmon

187. LowCarb Salmon Patties with Fresh Dill

188. MangoSalmon Tacos and GuavaPeanut Sauce

189. Manuelas Fish Cakes

190. Maple Salmon

191. Maple Teriyaki Salmon Barbeque

192. MapleRum Glazed Salmon

193. MapleSoy Glazed Salmon

194. Marinated Grilled Salmon with Avocado and Stone Fruit Salsa

195. Marinated Salmon Smoothly

196. Marinated Wild Salmon

197. MeltinYourMouth Broiled Salmon

198. Mexican Salmon

199. Minted Salmon

200. Miso Salmon

201. Miso Salmon Sake Misozuke with Spinach Sauce

202. Miso Salmon with Sake Butter

203. MisoCitrus Poached Salmon with Vegetables

204. MisoGlazed Salmon and Bok Choy

205. Moms Baked Salmon

206. Moms Fish Cakes

207. Moms Nova Scotia Seafood Chowder

208. Moms Salmon Mousse

209. Moroccan Salmon Cakes with Garlic Mayonnaise

210. Nigels Simple Salmon Glaze

211. NO YOLKS Maple Balsamic Glazed Salmon with Noodles

212. Onion Salmon

213. Orange Coconut Salmon

214. Orange Roasted Salmon

215. Orange Salmon

216. Orange SoyGlazed Salmon

217. Oregon Salmon Patties

218. Orzo Salad With Salmon Herbs and Yogurt Vinaigrette

219. OvenBaked Salmon with Herbs

220. OvenBaked Salmon with Hoisin and Plum Sauce

221. OvenFried Salmon

222. Paleo PecanMaple Salmon

223. Paleo Salmon Cakes

224. Paleoish Salmon Burgers

225. Pan Seared Salmon and Scallops with MacadamiaCilantro Pesto

226. PanFried Coconut King Salmon

227. PanFried Salmon

228. PanFried Salmon in Curry Cream Sauce

229. Panko Parmesan Salmon

230. PankoFried Salmon Fish Tacos

231. PanSeared Salmon with Wasabi Dressing and Bok Choy

232. Paper Salmon

233. Poached Mediterranean Salmon

234. Poached Salmon Tobiko Bowls

235. Profanity Salmon

236. Puff Pastry Pinwheels with Smoked Salmon and Cream Cheese

237. Puff Pastry Salmon

238. Quick Cured Salmon

239. Quick Pasta with Salmon and Tomatoes in Cream Sauce

240. Quick Poached Salmon with Dill Mustard Sauce

241. Quinoa with Salmon and Swiss Chard

242. Red PepperSalmon Pasta

243. Remoulade Sauce a la New Orleans

244. RITZ Everything Bites with Lox and Schmear

245. Roasted Salmon with White Wine Sauce

246. Robertas Smoked Salmon Dip

247. Rosemary Poached Salmon with Spiced Cream Sauce

248. Salmon and Asparagus in a Bag

249. Salmon and Avocado Salad

250. Salmon and Enoki StirFry with Shanghai Noodles

251. Salmon and Garbanzo Bean Soup

252. Salmon and Prawn Spaghetti

253. Salmon and Shrimp Cakes

254. Salmon and Shrimp Cakes from Chef Bubba

255. Salmon and Spinach Fettuccine

256. Salmon Avocado Salad

257. Salmon Ball

258. Salmon Cakes by Melt Buttery Spread

259. Salmon Cakes for One

260. Salmon Cakes III

261. Salmon Casserole Surprise

262. Salmon Chowder

263. Salmon Croquettes

264. Salmon Cucumber Couscous Salad

265. Salmon Deviled Eggs with Homemade Mayonnaise

266. Salmon Dip

267. Salmon en Croute

268. Salmon en Papillote

269. Salmon Fiesta

270. Salmon Fillet with Cilantro Lime and Jalapeno

271. Salmon Fillets in a Spicy Tomato Sauce

272. Salmon Fillets with Creamy Dill

273. Salmon Hash With Potatoes Dill

274. Salmon in LemonDill Sauce

275. Salmon in Orange Dijon Cream Sauce

276. Salmon Lentil Salad

277. Salmon Loaf with Roasted Red Peppers

278. Salmon Mac and Cheese

279. Salmon Meatloaf

280. Salmon Pasta with Spinach and Artichokes

281. Salmon Patties

282. Salmon Patties II

283. Salmon Patties III

284. Salmon Patties With Dill Sauce

285. Salmon Pea Wiggle

286. Salmon Pie II

287. Salmon Quiche

288. Salmon Rice and Fried Tomatoes

289. Salmon Salad Dip

290. Salmon Salad Sandwich

291. Salmon Salad Spread

292. Salmon Sarciado

293. Salmon Scampi and Rice

294. Salmon Spread I

295. Salmon Stew Abalos Style

296. Salmon Supreme

297. Salmon Tacos with Mango Salsa

298. Salmon Tango

299. Salmon Tartare

300. Salmon Tartare with Avocado Mousse

301. Salmon Turnip Greens Soup

302. Salmon Twist

303. Salmon Wellington

304. Salmon with Asian Walnut Slaw

305. Salmon with Brown Sugar and Bourbon Glaze

306. Salmon with Brown Sugar Glaze

307. Salmon with Creamy Dill Sauce

308. Salmon with Fruit Salsa

309. Salmon With Fruit Salsa by Jean Carper

310. Salmon With Green Fettuccine

311. Salmon with Harissa

312. Salmon with Mango and Lime

313. Salmon with MustardCream Sauce

314. Salmon with Pineapple Tomato Salsa

315. Salmon with Pomegranate Glaze

316. Salmon With Scalloped Sweet Potatoes

317. Salmon with White Wine Sauce and Fettuccini

318. Samish Island Salmon Barbecue Sauce

319. Scrumptious Salmon Cakes

320. Seafood Risotto

321. Seaside Pasta with Vegetables

322. Seattle Nicoise

323. Sesame Grilled Salmon

324. Sheet Pan Lemon Garlic Salmon with Asparagus

325. Sheet Pan Salmon and Bell Pepper Dinner

326. Shell Pasta Salad with Salmon and Green Beans

327. Shredded Potato Salmon Cakes

328. Simple Salmon Chowder II

329. Simple Salmon with Balsamic Sauce

330. Skrie Salmon

331. Slow Cooker Salmon Chowder

332. Smoked Salmon Watercress Salad With Red OnionCaper Vinaigrette

333. Smoked Salmon Deviled Eggs and Tomatoes

334. Smoked Salmon Dill Eggs Benedict

335. Smoked Salmon Frittata

336. Smoked Salmon Mousse

337. Smoked Salmon Pesto Pasta

338. Smoked Salmon Ravioli

339. Smoked Salmon Spread

340. Smoked Salmon Tortellini with Bechamel Sauce

341. Smoked Steelhead Trout Salmon

342. Smokey Salmon

343. Smoky Fried Salmon

344. Sockeye Salmon with Preserved Lemon Beurre Blanc

345. Spicy Orange Salmon

346. Spicy Salmon and Vegetable Bowl

347. Spicy Salmon Jerky

348. Spicy Salmon Melt

349. Spicy Salmon Salad Sandwiches

350. Spicy Salmon with Caramelized Onions

351. Sriracha Honey Salmon

352. Stephans Broiled Salmon Pesto

353. Succulent Salmon Wraps

354. SunDried Tomato Cedar Plank Salmon

355. Super Easy Salmon Cakes

356. Super Simple Salmon

357. Sweet and Spicy Salmon with Grapefruit Salsa

358. Sweet Glazed Salmon

359. Szechuan Peppercorn Salmon

360. TacoSeasoned Salmon

361. Teriyaki Salmon

362. Thai Salmon Salad

363. Wasabi Mayo Salmon

364. YinYang Salmon

365. YogurtMarinated Salmon Fillets Dahi Machhali Masaledar



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Welcome to the book “Salmon 365 Volume 1”

When you’re making changes to your diet, it’s important to know why you have to eat less of some foods and more of others, especially if your goals are to lose weight and become healthier. If you understand the things about seafood dishes that make them good for you, it becomes easier for you to add it to your regular diet. Here are the different reasons to eat seafood, and salmon as well.

Supplies nutrients your body needs

Seafood is an important source of essential nutrients, including Vitamin B, B-complex vitamins, and Vitamin D. B-complex vitamins like B1, B3, and B12 vitamins, as well as biotin, are responsible for metabolism and as energy production. Vitamin D improves immunity, helps the body absorb calcium, and stimulates cell and bone growth. If you live somewhere without lots of sunshine, get more Vitamin D by eating fish.

Helps in weight loss

Losing weight is the best benefit of eating seafood. Weight reduction is achieved in a number of ways.

Seafood makes you full for a long time

Seafood is a rich source of protein that takes longer to digest, helping you stay full for longer. Additionally, seafood contains lower unhealthy fat, so no need to worry about getting too much cholesterol when you eat seafood.

Seafood is light on the tummy

Plenty of foods are difficult to digest, making you feel sluggish. Most people would take naps after a heavy lunch meal. So they burn as little calories as possible and use up less energy. The body stores the remaining calories as fat, which adds to one’s weight. This isn’t the case with seafood. Aside from being light on the stomach, seafood also helps you feel fuller. Eating seafood helps you stay energetic and alert, so you can do various activities for the day and burn more calories.

Seafood contains few calories

Whether your weight increases or decreases depends on how much calories you consume. You must make a caloric deficit if you’re aiming to shed off some pounds. It involves consuming less calories than those you use, resulting in a deficit of calories, which in turn helps you lose weight. Eating low-calorie foods like seafood is an easy way to make a caloric deficit. You’ll lose weight while still getting nutrients. You can eat as much as you need and still feel fuller for a long time.

Seafood is also low in carbohydrates. This means your body won’t have excess glucose (in the form of fat) to store. Because seafood is filling, increasing your intake will cause you to cut back on foods rich in carbs. This will certainly lead to weight reduction.

Makes the heart healthier

Not only is seafood healthy; it also contains less saturated fats, which is food for your heart. Seafood also has omega-3 fatty acids that also keep the heart healthy. These essential fatty acids lower the risk of heart attacks and other cardiovascular diseases such as arrhythmias and strokes.

Keeps your brain protected

Our brain normally deteriorates as we age. But some people suffer from neurodegenerative diseases such as Alzheimer’s disease. Good thing, you can protect your brain by eating more fish. The brain is where the neurons are located, which are responsible for learning, storing memories, and regulating emotions.

So increasing your fish intake can slow down the decline rate of cognitive skills.

Keeps depression at bay and treats it

Depression is a mental health issue that we tend to overlook. It’s often regarded as a taboo subject, so people with depression hardly seek professional help because they fear the stigma that comes with the condition. Generally, people who suffer from depression are sad, have low moods, do fewer activities, and lose interest in life. They have to be treated to keep depression from getting worse. Nutrition is an effective way to prevent and cure depression. Specifically, the omega-3 fatty acids in fish are important in preventing and treating depression. This is why most people who eat fish regularly tend to be happier. Moreover, fish helps boost the effectiveness of antidepressants. Therefore, always eating fish is good for you if you have depression or want to prevent this condition.

Now, let’s take a look at different delicious salmon recipes you can prepare at home.

You also see more different types of seafood recipes such as:

300-Calorie Seafood Recipes

Low-Carb Seafood Main Dishes

Quick & Easy Seafood Main Dishes

Seafood for Two


Thank you for choosing “Salmon 365 Volume 1”. I really hope that each book in the series will be always your best friend in your little kitchen.

Let’s live happily and eat salmon every day!

Enjoy the book,

Chapter 1: Smoked Salmon Recipes


Alaskan Smoked Salmon Dip

“You don’t need airfare or a cruise line to enjoy this game day dip favorite! Packed with flaky smoked salmon, this appetizer comes together with a mayo-and-cream cheese base. Mix roasted tomatoes with lemon juice and McCormick® Chicken Bruschetta Seasoning Mix for a tangy, flavorful finish. Serve with baguette or crackers.”

Serving: 24 | Prep: 10 m | Cook: 25 m | Ready in: 35 m


1 pound plum (roma) tomatoes, cut into 1/2-inch pieces

2 tablespoons vegetable oil

1 (1.25 ounce) package McCormick® Chicken Bruschetta Seasoning Mix, divided

1 tablespoon lemon juice

3/4 cup coarsely chopped smoked salmon

1 (8 ounce) package whipped cream cheese

1/2 cup mayonnaise

2 tablespoons thinly sliced fresh basil


Preheat oven to 425 degrees F. Mix tomatoes, oil and 1/2 package of the Seasoning Mix in large bowl. Place in single layer on large, shallow, foil-lined baking pan.

Roast 25 minutes or until tomatoes are soft and browned on top. Let cool.

Mix cooled tomatoes and lemon juice in large bowl. Add salmon, cream cheese, mayonnaise and remaining Seasoning Mix; gently stir until well blended. Garnish with basil. Serve with sliced baguette or crackers.

Nutrition Information

Calories: 83 calories

Total Fat: 7.7 g

Cholesterol: 12 mg

Sodium: 220 mg

Total Carbohydrate: 2.4 g

Protein: 1.4 g

Asparagus and Smoked Salmon Bundles with Meyer Lemon Sauce

“This is a delicious and beautiful dish. It is a great dish for company because you can prepare ahead of time. The dish is very showy and impressive.”

Serving: 8 | Prep: 35 m | Cook: 45 m | Ready in: 1 h 20 m


3 quarts water

1 tablespoon olive oil

1 teaspoon salt

cooking spray

8 lasagna noodles

32 spears fresh asparagus, trimmed

8 extra-long chives

1 (8 ounce) container mascarpone cheese

3 tablespoons sour cream

1 tablespoon Dijon mustard

3 tablespoons finely chopped red onion

2 tablespoons tiny capers

2 tablespoons chopped fresh dill

1 teaspoon caper brine

1 teaspoon ground white pepper

1/2 teaspoon lemon zest

8 slices smoked salmon

Meyer Lemon Sauce:

1/2 cup freshly squeezed Meyer lemon juice

3 tablespoons butter

2 tablespoons grated onion

2 tablespoons packed brown sugar

1 teaspoon dry mustard

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/4 teaspoon ground paprika


Combine water, olive oil, and 1 teaspoon salt in a large pot; bring to a boil. Cook lasagna noodles in the boiling water until tender yet still firm to the bite, about 8 minutes. Drain and rinse with cold water.

Preheat oven to 350 degrees F (175 degrees C). Grease an 8×12-inch baking dish with cooking spray.

Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until bright green, about 3 minutes. Transfer to a colander and rinse with cold water. Add chives to the boiling water; cook for 1 minute. Transfer to the colander and rinse with cold water.

Mix mascarpone cheese, sour cream, and Dijon mustard together in a bowl. Fold in chopped onion, capers, dill, caper brine, white pepper, and lemon zest.

Place lasagna noodles on a flat work surface. Spread 1 spoonful of mascarpone mixture down the middle of each noodle. Cover mascarpone mixture with salmon slices. Arrange 4 spears of asparagus perpendicularly over salmon. Gather up sides of the noodles to form bundles around the asparagus; tie up with chives. Transfer bundles to the prepared baking dish.

Combine Meyer lemon juice, butter, grated onion, brown sugar, dry mustard, 1/2 teaspoon salt, and black pepper in a small saucepan. Cook and stir over medium heat until sauce is smooth, 3 to 5 minutes. Pour sauce over bundles.

Bake bundles in the preheated oven until heated through, about 20 minutes. Sprinkle paprika on top before serving.

Nutrition Information

Calories: 342 calories

Total Fat: 22.2 g

Cholesterol: 55 mg

Sodium: 830 mg

Total Carbohydrate: 26.4 g

Protein: 12.3 g

Baked Potatoes with Smoked Salmon and Capers

“These warm potato-smoked salmon bites will be the hit of your next party. Smoked salmon is mixed with fresh yogurt, dill, and capers, and tops crispy potato skins.”

Serving: 6 | Prep: 20 m | Cook: 1 h 12 m | Ready in: 1 h 32 m


4 small (3 ounce) baking (russet) potatoes

3 tablespoons olive oil, divided

salt and ground black pepper to taste

1 tablespoon butter

1 (3 ounce) fillet smoked salmon, chopped

1 tablespoon lemon juice

3 ounces Greek yogurt

2 tablespoons chopped fresh dill

1 tablespoon capers

5 sprigs fresh dill


Preheat oven to 400 degrees F (200 degrees C).

Brush potatoes with 2 tablespoons olive oil, sprinkle with salt, and place on a baking sheet.

Bake in the preheated oven until easily pierced with a knife, about 1 hour. Cool until they can be easily handled.

Halve potatoes lengthwise and scoop out some of the flesh, leaving a small amount on the skins. Cut hollowed out potato halves in half so you end up with quarters.

Melt butter and remaining 1 tablespoon olive oil in a small skillet and season with salt and pepper. Brush melted butter mixture onto potatoes and place back on the baking sheet.

Bake at 400 degrees F (200 degrees C) until golden, 12 to 15 minutes. Cool slightly before filling.

Drizzle salmon with lemon juice. Combine salmon, Greek yogurt, chopped dill, and capers until well combined. Spoon small dollops of filling into each quartered potato and garnish with dill fronds.

Nutrition Information

Calories: 157 calories

Total Fat: 10.8 g

Cholesterol: 12 mg

Sodium: 207 mg

Total Carbohydrate: 10.9 g

Protein: 4.7 g

Barilla Gluten Free Lox Pasta Salad

“This quick and easy pasta salad recipe combines gluten-free pasta with green olives, capers, salmon, and basil and is served with wedges of hard-boiled eggs.”

Serving: 6 | Prep: 20 m | Cook: 10 m | Ready in: 30 m


1 (12 ounce) box Barilla® Gluten Free Rotini

4 tablespoons extra virgin olive oil

3 tablespoons red wine vinegar

1/2 cup green olives, sliced

1 pint cherry tomatoes, quartered

1 tablespoon capers in brine, drained

1 cup smoked salmon (lox), sliced in strips

1/2 cup green olives, sliced

5 basil leaves, thinly sliced

2 hard-boiled eggs, cut into wedges


Bring a large pot of water to a boil. Cook pasta according to package directions.

Drain pasta and toss with olive oil in a bowl. Let cool for 5 minutes.

Combine pasta with all remaining ingredients. Garnish with hard boiled eggs.

Serve immediately, do not chill.

Nutrition Information

Calories: 538 calories

Total Fat: 16.8 g

Cholesterol: 76 mg

Sodium: 1100 mg

Total Carbohydrate: 83.1 g

Protein: 13.8 g

Black Pepper Angel Hair Pasta with Smoked Salmon

“Dill weed is featured prominently in this recipe, and the herb marries well with the smoked salmon.”

Serving: 8


4 cups heavy whipping cream

1 cup clam juice

1 cup dry white wine

6 cloves garlic

2 teaspoons whole black peppercorns

2 tablespoons chopped fresh dill weed

1 tablespoon white wine vinegar

3/4 cup grated Parmesan cheese

1 pound angel hair pasta

2 teaspoons salt

8 ounces smoked salmon

1 cup heavy whipping cream

1 cup sour cream

4 sprigs fresh dill weed


In a large saucepan, reduce 4 cups heav


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