Sausage Making & Consumption

About the Book

Effiong Essien has produced this indispensable 'Sausage Making & Consumption facts, origins and recipes' at the time when close scrutiny of the food industry is of paramount importance Ð not only to the consumer but also to the sausage maker.Within these pages you will find not only recipes, detailed description and breakdown of many different ingredients, types and varieties of sausage that are currently available in the consumer markets of America, Europe and various regions of the world, but also an equally detailed and effective delineation of the origin, stages of production, safety management, quality management and various health implications of ingredients used in sausage making.

Mr Essien asserts that Modern day reality of sausage production and consumption requires commonality, meeting of interests and communion of consumers with producers and processors. Such a bond can only foster knowledge and understanding, transparency and trust and restore confidence in consumers.

This book is written with consumers and producers in mind. The prime objective is to provide information about what the producers do to make sausages. It provides information in a manner that consumers can understand as well as the producers. It presents recipes reflecting cultures of different regions of the world. Flexibility is established in recipes allowing individuals to replace ingredients with their preferred options. The book is highly illustrative with pictures of different applications of sausages and facts running all through the title

This book inspires knowledge and confidence in sausage making and consumption and also highlights the exciting challenges and opportunities in the art.

About the Author

Coming from a background in Technical and Quality Assurance, and with a Master's degree in Meat Science, Effiong Essien has produced this indispensable 'Sausage Making and Consumption facts, origins and recipes' at the time when close scrutiny of the food industry is of paramount importance Ð not only to the consumer but also to the sausage maker. Mr Essien is an experienced professional and works as the Technical Manager for one of the leading sausage manufacturers. Apart from also being the author of 'Sausage Manufacture principles and practice' published by Woodhead Publishing, Cambridge and CRC Press, USA, he is a Fellow of the Royal Society for the Promotion of Health, a Chartered Biologist, and a member of the Institute of Biology and also of British Society of Animal Science.