Sausages: Mouthwatering Recipes from Merguez to Mortadella

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Sausages: Mouthwatering Recipes from Merguez to Mortadella

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Celebrating one of the world's greatest comfort foods—with more than 100 recipes and full-color photos

 

With a Foreword by Chef Charlie Trotter

 

Sausages celebrates those terrifically tempting meats we love to eat but often feel guilty about—even though they are more popular than ever before in the United States and worldwide. This beautiful book covers the full range of sausages, wursts, hot dogs and also cold cuts, while teaching the myriad of ways to prepare and enjoy this beloved class of comfort foods.

 

Top chef and author Paul Gayler explains the history of a variety of sausages as well as information on making your own and learning how to cook them perfectly every time. Recipes are broken down by Breakfasts and Light Meals, Hearty Soups, Salads, Pastas, Fried and Grilled Dishes, Oven-Baked Dishes, and Braised Dishes, as well as Sauces and Condiments. More than 100 full-color photographs show each dish in its finished form.