Описание книги
About the product Time does not stand still. In the two years that have passed since the first book «Sausage Story» was published, my views have changed. Some sausages that previously seemed interesting have lost their appeal. But new directions for the flight of imagination have appeared! This edition includes recipes for sausages from offal — an undervalued and rarely used raw material by sausages. On the counters of butcher shops are hearts, liver, tongues — only these offal are well known to the townspeople and are in demand with them. The rumen, kidneys, brains, lungs, udders, properly prepared and cooked, are sometimes a discovery for people far from rural life. By-products allow you to create unusual in texture, very tasty, with a beautiful pattern on the cut, brawn, jellied, pate. Available and easy-to-use raw material is poultry meat. It serves as an excellent base for sausages and sausages, allowing you to play with taste thanks to the addition of various spice mixtures. Pale pink minced meat is a great backdrop for unusual cut patterns. Of course, I have not ignored pork and beef products. My credo can be expressed by the words: «I paint with meat!» To make the sausage original, standing out on the counter among the usual — this task fascinates me. The appearance of the sausage product, the drawing on the cut should catch the eye of the buyer. Then comes the turn of consistency and taste, a successful combination of textures and spices. This is a consumer game with no losers. I have at my disposal a huge number of combinations of the three main ingredients of artisan sausage: meat, fat, spices. Anyone to whom this arsenal seems poor is mistaken. Knowledge of technology, accumulated experience and a little imagination allow you to create new and new recipes! …
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