BRAND NEW Please allow 2-4 working days for delivery This item is shipped from our NZ warehouse

Bangers to Bacon: A New Zealand Guide to Making, C by Jeremy Schmid

ISBN: 9781869663728 PUBLISHER: New Holland Publishers (NZ) Ltd FORMAT: Paperback PAGES: 160 PUBLICATION DATE: 1.08.2012 DIMENSIONS: 270mmX215mm

DESCRIPTION: There is no doubt about it - New Zealanders love their sausages, whether it's 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.

• UNDER NEW MANAGEMENT/OWNERSHIP
• FREE SHIPPING Nationwide (if commercial address pls use PO Box as do not use courier)
• Stock image only. Actual cover art may differ