Sausage

A country by country photographic guide Published by Dorling Kindersley 2012.

Wursts, salamis, saucissons, kielbasa, merguez, chorizos, bangers, snags, black puddings, haggis and more. This book is a tour around the world exploring the delightful world of the sausage in all its shapes, sizes, colours, lengths, and of course flavours, from the reindeer sausage of Norway to the bean starch sausage of China. Each entry is photographed, and so you can see the difference between the hard dried salami speckled with fat, the fresh, gleaming British banger, the chequered Blok Ozorgowy, the bulbous boutefas and the delicate white boudin blanc.

The directory comprises around 330 sausages, and there is also a comprehensive section of recipes. For anyone who wants to have a go at making them at home, Nichola takes you through the five basic types of sausage in easy-to-manage stages guaranteed to produce successful results.