The Sausage Book: The Complete Guide to Making, Cooking and Eating by Johnny Acton and Nick Sandler

  • Paysanne sausages (page 15)

    from The Sausage Book: The Complete Guide to Making, Cooking and Eating The Sausage Book by Johnny Acton and Nick Sandler

    • Categories: How to...; Main course; French
    • Ingredients: pork shoulder; pork back fat; thyme; flat-leaf parsley; garlic; hog casings
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  • ISBN 10 1856269248
  • ISBN 13 9781856269247
  • Linked ISBNs
  • Published Oct 14 2010
  • Format Paperback
  • Page Count 208
  • Language English
  • Countries United Kingdom
  • Publisher Kyle Books
  • Imprint Kyle Cathie

Publishers Text

The world is in love with the sausage: from the Chinese lap cheong, to Germany's 1200 varieties of Wurst, almost every country has its own variation. "The Sausage Book" taps into this universal passion for sausages, but is much more than a geographical and historical romp through the wonderful world of sausage. Nick and Johnny show you how to make delectable examples at home, and provide over 80 sausage-based recipes such as Berlin Bratwurst Cooked in Beer, Chorizo and Goat's Cheese Tart and Smoked Polish Sausage Jumbalaya. Though mostly meat-based, the book also features recipes for vegetarians and those who don't eat pork. At a time when more and more people are choosing to make their own food from scratch, "The Sausage Book" is a timely and invaluable cooking resource.

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