Booklist Review

For most Americans, sausage is an ultimate comfort food, be it a hot dog at the ballpark, a bratwurst at a backyard barbecue, or some pork links with breakfast eggs. Although most people purchase prepared sausages in the grocery or from a butcher, nothing compares to the self-satisfaction of making one's own encased meats at home. Reavis and Battaglia's technical advice encompasses equipment required and alternatives. They also cogently discuss the sometimes-controversial use of nitrates and nitrites for curing. Sausages have an international pedigree, as the authors are quick to document: familiar Italian sweet sausages, Greek lamb sausages perfumed with orange zest, British black pudding, Chinese lap cheong, and dozens more from around the globe. Seafood sausages offer unique and attractive flavors. Ways to use sausages in complex dishes include jambalaya and cassoulet. This book leaves out no one, even providing vegetarian options, including bean- and tofu-based meatless sausages.--Knoblauch, Mark Copyright 2017 Booklist