Sausage: Recipes for Making and Cooking with Homemade Sausage

Clearly authored for those who prefer knowing how the sausage is made, Wise (American Charcuterie) writes with the gentility of a woman who owned and operated her own French-style charcuterie in Berkeley in the 1970s, and with the precision of an author of 12 previous books. Here she guides us through the making of a vast array of sausages that can either be shaped by hand or stuffed into casings. She also provides a variety of international recipes that incorporate the freshly made creations.