The first book of its kind devoted entirely to making and cooking with lower-fat poultry sausages, this book is inspired by an impressive array of international

From the author of Whole Beast Butchery, “practical and delicious ways to use the most under-appreciated parts of the animal” (David Chang, chef/owner of Mo

This comprehensive guide to making everything from Vienna Sausage to Spanish-Style Chorizo shows you how easy it is to make homemade sausages. With simple instr

The most comprehensive book available on sausage making and meat curing.

In 1945 Polish meat products were standardized, using traditional time-proven recipes. This edition contains carefully compiled government recipes that were use