Jacqui Small 2011
Hardback 192pp Illustrated 230x205mm
9781906417581   Product Code: 24029
The sausage is both a humble staple and one of the most versatile foods on the planet. In this comprehensive book, a former executive chef at London's Lanesborough Hotel presents the many varieties to be found around the world, from Polish kabanos to Spanish chorizo, and from British bangers to South African boerewors. He explains how to make your own sausages, and offers more than 100 diverse recipes such as Toulouse Sausages with Lentils, Beer-Battered Saveloys, and Clam and Chorizo Broth.