TY  - BOOK
AU  - Schmid,Jeremy
AU  - Hart,Devin
TI  - Bangers to bacon: a New Zealand guide to making, cooking and using sausages and cured meat 
SN  - 9781869663728 (pbk.)
U1  - 641.66 23
PY  - 2012///
CY  - Auckland, N.Z.
PB  - New Holland
KW  - Cooking (Sausages)
KW  - Cooking (Smoked foods)
KW  - Sausages
KW  - Smoked meat
KW  - Meat
KW  - Curing
KW  - Cooking, New Zealand
KW  - Cookbooks
KW  - lcgft
N1  - Includes index
N2  - As a nation we love our sausages, whether its the good old kiwi-style banger from the school sausage sizzle, the gourmet venison sausages from the local butcher, or even the vegetarian snags on the barbie, sausages are a staple in the New Zealand household. Jeremy Schmid demonstrates step-by-step processes to make fresh sausages; hot smoked, cured, dried and vegetarian sausages; dry cured and wet brined meats. He also includes delicious recipes for homemade sausages, from humble Bangers and Mash and Toad in the Hole to more gourmet meal options, such as Hot-smoked Pork Sausage Salad with Eggplant Relish. Jeremy also includes loads of useful tips, information about equipment and an excellent list of stockists and suppliers. The book is set to appeal to a wide audience - hunter, home cook and foodies, or anyone looking for new self-sufficiency skills to add to their repertoire.--Publisher
ER  -