Published 1990
by Knopf, Distributed by Random House in New York .
Written in English
Edition Notes
Includes index.
| Other titles | Hot links and country flavors. |
| Statement | Bruce Aidells & Denis Kelly ; illustrations by John King. |
| Series | The Knopf cooks American |
| Contributions | Kelly, Denis, 1939- |
| Classifications | |
|---|---|
| LC Classifications | TX749.5.S28 A37 1990 |
| The Physical Object | |
| Pagination | xii, 380 p. : |
| Number of Pages | 380 |
| ID Numbers | |
| Open Library | OL2199008M |
| ISBN 10 | 0394574303 |
| LC Control Number | 89019781 |
| OCLC/WorldCa | 20130669 |
HOT LINKS AND COUNTRY FLAVOR. Sausages in American Regional Cooking [ 1st ] Hardcover – January 1, See all formats and editions Hide other formats and editions. Price New from Used from Hardcover, January 1, "Please retry" $ $ $ Manufacturer: Alfred a Knopf. Aidells, Bruce; Kelly, Denis HOT LINKS AND COUNTRY FLAVOR Sausages in American Regional Cooking 1st Edition 1st Printing Hardcover New York Alfred A. Knopf Very Good in a Very Good dust jacket. Stated First Rating: % positive. Additional Physical Format: Online version: Aidells, Bruce. Hot links & country flavors. New York: Knopf: Distributed by Random House, (OCoLC) This book is a great tool for beginning sausage makers. I have read thru the book and made 4 of the 67 recipes for sausages. Two of those four recipes are among the best I have ever had (smoked sausage & Bratwurst). This book contains helpful tips on how to make /5.
14 results for Books: "hot links sausage" Skip to main search results Amazon Prime. Eligible for Free Shipping. Hot Links And Country Flavors: Sausages in American Regional Cooking. by Bruce Aidells | out of 5 stars 8. Hardcover $ $ Get it as. Buy Hot Links and Country Flavors: Sausages in American Regional Cooking (Knopf Cooks American) 1 by Aidells, Bruce, Kelly, Denis, King, John (ISBN: ) from Amazon's Book Store. Everyday low prices and free delivery on eligible s: 9. Hot Links And Country Flavors: Sausages in American Regional Cooking by Bruce Aidells and a great selection of related books, art and collectibles available now at These spicy, all-beef sausages are perfect for anyone who appreciates just the right kick of heat. Made in California style, but our Louisiana Hot Link Sausages deliver rich Cajun flavor reminiscent of a proper New Orleans–style feast.
Since they're already spiced, you can quickly cook hot links in the microwave or in a skillet on the stove. To add a smoky flavor, toss the hot links on a grill and cook them until they're completely heated. For slightly crispy hot links or to make a large number at once, roast them in the oven on a wire : 45K. Entertainment guide 17th Feb West Car Country Music Festival Saturday at Target to me, Jeremy Guthrie and Bannon Sunday talk to John Glenn and the Main Liners Support Act, Two mics and family ties Also in various lounge, Barrows Individual Sabrina Fallon, 80 Carrie Sharon Luxury and Country flavor back by popular demand. Once you get to East Texas, you'll run into one of the other best-known styles of Texas Sausage: East Texas hot Links. Sometimes they're also called "links", "juicy links," "homemade links," "garlic bombs," or "grease balls." Whatever their name, these Beaumont-style, all-beef sausages have a long tradition in the African American communities of east and south Texas. Other folks seem to like hot links that are more complicated. Apparently hot links vary quite a bit throughout Texas. Classic Texas All-Beef Hot Links g beef chuck g short rib 80g brisket fat 15g minced garlic 5g coarsely ground black pepper 16g salt 4g crushed red pepper flakes (or to taste) g Cure#1 4g white sugar (optional).
