Join the Conversation

Join the Conversation

Sign up today to hear about books and authors from an independent bookstore near you.

Homemade Sausage

Homemade Sausage Cover

Homemade Sausage

Recipes and Techniques to Grind, Stuff, and Twist Artisanal Sausage at Home

By James Peisker; Chris Carter

Quarry Books, Paperback, 9781631590733, 160pp.

Publication Date: December 15, 2015

Advertisement
Description

The secret's out Get cooking the very best homemade sausage with techniques from Nashville's Porter Road Butcher.

Homemade Sausage is 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 flavor. 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 flavor 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 flavored sausage in mouth-watering recipes, like:

- Tomato Meat Sauce with Italian

- Breakfast Pinwheels

- Bangers and Mash

- Bratwurst with Sauerkraut and Mustard

- Jambalaya with Andouille

- Hot Chicken Sausage Sandwich

- Chorizo Torta

- Merguez with Couscous

- Boudin Balls

- Cotechinno and Lentils - Italian New Years Dish

- Beer-Braised Bratwurst with whole grain mustard and sauerkraut

- Roasted Currywurst with spatzle and braised cabbage

- Grilled Kielbasa with Roasted Potatoes and Chimichurri Sauce



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. After working his way up to a server, James was eager to continue his culinary education, so after graduating from high school, he spent time working in the kitchen at The Gatesway Home where the chefs taught him the foundations of his culinary knowledge. He competed with the American Culinary Federation State Junior Team during the short time he spent at Forest Park Community College, an experience which eventually inspired him to attended The Culinary Institute of America in Hyde Park, New York. Immediately after graduating, he spent two weeks studying at the Sichuan Higher Institute of Cuisine in China, and soon made his way back to St. Louis where he took charge of the city's culinary scene.James became the roundsman at Old Warson Country Club and later became the sous chef at Niche, where he took charge of the restaurant's whole animal butchering and really found a passion for the craft. He ultimately did a stage at The Butcher and Larder in Chicago and now teaches our Porter Road Butchers everything he knows.On the off chance that James isn't working at the butcher shop, he can be found reading informational books about food, drinking plenty of whiskey, cooking elaborate meals for his wife, or pretending he is a teapot.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. After graduating from Hendersonville High, he attended the University of Memphis where he graduated with a degree in Hospitality Management. Throughout his time in college Chris did promotions for a local radio station and additionally worked in restaurants both as a bartender and a server before leaving Memphis in pursuit of Le Cordon Bleu Culinary Institute in Scottsdale, Arizona.While studying the culinary arts, Chris elected to continue his undergraduate education, majoring in Culinary Management. During school he took his first kitchen job as the sous chef at Dragon Fly Cafe, but switched gears a year and a half later, working in both Atlas Bistro and Twisted Rose Winery and Eatery, further opening his eyes to the culinary arts.It was after culinary school however, working at Flemings Steakhouse, where Chris really mastered the art of grilling meats and came to understand and appreciate high quality meat. 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.While not driving all over the region to pick up animals or serving our customers in the shop, Chris enjoys going to a good concert, drinking a few cold beers while fishing, roaming the aisles of Bass Pro Shop out at Opry Mills and occasionally finds his center in a sweaty hot yoga class--you ought to see this guy's headstand.
Advertisement