Sausage : A Country-by-Country Photographic Guide with Recipes

This is a beautiful guide celebrating the humble sausage. «Sausage» is a country-by-country guide to the best fresh and cured sausages in the world. It is all about the much-loved banger, over 330 different varieties are pictured with information on flavour, where to buy and where they originate from helping you seek out the best charcuterie. You can try your hand at making your own sausages, salami and cured meats with step-by-step instructions and enjoy each regions most famous sausages with 48 classic recipes such as fabada and cassoulet. «Sausage» is a unique gift for any sausage lover and a sizzlingly good read.

Sausage guides the reader on a country-by-country tour of sausage, describing and explaining the different types of sausage found in each region, how they're made, how they're used, and if they're fresh, dried, semi-dried, part-cooked, or cooked. Famous sausages from each region are celebrated, and classic recipes - such as fabada and cassoulet - are included so home cooks can expand their repertoire.

Sausage tells you everything you need to know about the different types and flavors of sausage, and how to buy, store, and serve them. For real aficionados, there is even direction on how to make your own salamis and sausages, and how to salt your own bacon.

This is a perfect book for foodies, cooks, eaters, kitchen experimenters, backyard BBQ masters, and anyone who'd like to elevate their knowledge and appreciation of tube steaks the world over.

Includes:

• 330 sausages featured with full-color photographs of each sausage
• Supporting notes describing the flavor of the sausages
• 12 step-by-step techniques demonstrating how to make your own sausages
• 48 classic recipes

Sausage guides the reader on a country-by-country tour of sausage, describing and explaining the different types of sausage found in each region, how they're made, how they're used, and if they're fresh, dried, semi-dried, part-cooked, or cooked. Famous sausages from each region are celebrated, and classic recipes such as fabada and cassoulet are included so home cooks can expand their repertoire. Sausage tells you everything you need to know about the different types and flavors of sausage, and how to buy, store, and serve them. For real aficionados, there is even direction on how to make your own salamis and sausages, and how to salt your own bacon. This is a perfect book for foodies, cooks, eaters, kitchen experimenters, backyard BBQ masters, and anyone who'd like to elevate their knowledge and appreciation of tube steaks the world over. Contents 5 7 Foreword 6 9 All About Sausages 8 10 Sausages to Savor 12 15 Germany 14 16 Austria 32 34 Switzerland 38 40 France 42 44 Italy 56 58 Spain 66 68 Portugal 72 74 United Kingdom and Republic of Ireland 78 80 The Low Countries 90 92 Scandinavia 94 96 Poland 100 102 Central and Eastern Europe and Russia 108 110 Eastern Mediterranean 116 118 North Africa 118 120 South Africa 120 122 United States of America and Canada 122 124 Central and South America 130 132 Asia 134 136 Australia and New Zealand 138 140 Enjoying and Making Sausages 142 145 Recipes 144 146 Making Sausages at Home 200 202 Glossary 216 218 Index 218 220 Suppliers 223 225 Acknowledgments 224 226 "Sausage" guides the reader on a country-by-country tour of sausage, describing and explaining the different types of sausage found in each region, how they're made, how they're used, and if they're fresh, dried, semi-dried, part-cooked, or cooked. Includes: 330 sausages featured with full-color photographs of each sausage Supporting notes describing the flavor of the sausages 12 step-by-step techniques demonstrating how to make your own sausages 48 classic recipes -- Source other than Library of Congress There's more to sausage than bratwurst, and this compendium of the humble sausage will tell you everything you need to know: what are the different types across the world, differences in flavor, how it's made, how to buy, store, and serve. There's even a section on how to make your own sausage. This is your one-stop reference. An illustrated guide to sausages describes 330 different kinds from different regions, including fabada, cassoulet, and salamis, and provides forty-eight classic recipes and twelve techniques for making sausage.