Mix your own sausages
Around the world with 330 sausages
Meat lovers rejoice: If you're a sausage aficionado, you'll want to get your hands on "Sausage." If you don't have an appetite for sausage, this book might give you one. (Bill Hogan/Chicago Tribune / April 16, 2013)
Written by Nichola Fletcher, the highly visual "Sausage" takes readers on a veritable world tour. Germany, which alone produces more than 1,000 types of sausage, is represented by more than 40 varieties, from Kohlwurst (pork, pork fat, lungs, marjoram, thyme, mustard seeds and allspice) to Speckwurst (a blood sausage with onions and marjoram) and just about everything in between.
Fletcher's sausage travels take the reader to Central and Eastern Europe, North Africa, Spain, Asia and elsewhere — 330 sausages in all. Each entry is described (flavor and other characteristics); a map shows where that particular sausage comes from; and each variety gets two color photos as well as a breakdown detailing the type of meat used, the type of sausage it is (cooked, cured, dried, etc.) and the typical size.
"Sausage" also features 48 recipes by chef Caroline Bretherton, ranging from the basic (pizza with sausage) to the more involved (chargrilled Sicilian sausages with lentil salad). Home cooks will appreciate that the recipes often offer two or three alternate sausages that will work.
Should the book inspire you — and that's a pretty safe bet — there is a section on making your own sausages that includes a summary of skins and instructions on preparing and filling them and step-by-step lessons in making fresh, cooked, blood or other types of sausage.
In all, the book is a valuable addition to any meat-lover's or cook's collection.
"Sausage: A Country-By-Country Photographic Guide With Recipes" By Nichola Fletcher; DK Publishing, $22
— William Hageman, Tribune Newspapers