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Flying Sausages by Bruce Aidells, Denis Kelly (1995, Paperback) 
Flying Sausages by Bruce Aidells, Denis Kelly (1995, Paperback)
Publisher: Chronicle Books Llc
Publication Date: 1995-05-01
Language: English
Format: Paperback
ISBN-10: 0811805417
ISBN-13: 9780811805414
Product ID: EPID1351575
Description: Reflecting today's healthier lifestyles Flying Sausages are all prepared with chicken and turkey. Recipes require no special equipment and can be prepared without casings. The 140 recipes are made with seven basic sausage styles. The rec...
Portions of this page Copyright 1995 - 2009 Muze Inc. All rights reserved.
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  For a healthier lifestyle, EAT SAUSAGE!
Review created: 12/26/08
1 of 1 people found this review helpful.

Yes, you heard me: eat sausage, flying sausages, to be exact. So what are flying sausages? The meat here is all on the wing, that is, from turkey or chicken. Much healthier for your heart and easier on your colon. It is written by Denis Kelly and Bruce Aidells.

Now, you may wonder, is this the same Aidells whose name you see on the tasty sausages sold at Costco, and other fine purveyors of gourmet meats? Indeed. Bruce and co-author Denis shows us how to use prepared sausages and give make your own recipes.

The book has no photos, but still has earned my praise as a must-have specialty cookbook. There are 232 pages.

One of our favorites, easily made, similar to the Costco ones sold:

Chicken And Apple Sausage

Ingredients:

1 c Apple cider 1/8 ts Ground cinnamon
3 1/2 lb Boned chicken thighs with 1/8 ts Ground nutmeg
(or 3 1/2 lbs ground 1/4 ts Ground ginger
3 oz Dried apples 1 Chicken bouillon cube; dissolved
4 ts Kosher salt in 2 tb Boiling water
2 ts Freshly-ground black pepper Sausage casings - (medium; 8-10’ optional
2 ts Dried sage

Instructions for Chicken And Apple Sausage

In a small non-reactive saucepan, boil down the cider almost to a syrup, about 2 to 3 tablespoons. Cool and reserve. If using chicken thighs, coarsely grind the boned chicken and skin or chop coarsely in batches in a food processor. Add the apple cider and the remaining ingredients to the ground chicken in a large bowl or plastic tub and blend thoroughly with your hands. Fry a small patty until done and taste for salt, pepper, and other seasonings. Divide sausage into 7 or 8 portions (each about 1/2 pound), wrap tightly in plastic wrap or aluminum foil, and refrigerate or freeze for later use. Or, if desired, stuff the sausage into casings. Makes seven or eight 1/2-pound portions or about twenty 5-inch link sausages.

So much better to eat than the mystery meat tubes available in your local grocery store. You can control what you add in or exclude. This is also a fun family activity, so get the whole gang involved, and make some Flying Sausages. A great book, and cute name!


Review ID: 10000000009911403
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