Sausages are the ultimate comfort food. They exist, in one form or another, in most parts of the world. In fact, there are over 400 different varieties globally. Now, Paul Gayler, one of the finest of the new generation of chefs, has compiled the only book of bangers you’ll ever need. Once considered the cheap food of the poor, many of today’s sausages contain gourmet ingredients and are found on the tables of the world’s finest restaurants. They’ve been a staple for centuries and Paul tells the sometimes surprising, sometimes sizzling history of one of the world’s most enduring foodstuffs. Did you know, for example, that in 320 AD the Catholic Church temporarily banned sausages? Or that they’re mentioned in Homer’s Odyssey? Paul then brings things bang up to date, as he explores the gloriously varied landscape of today’s sausages, explaining the different characters of fresh, cooked, smoked and dry varieties and how best to use them. The book celebrates this delicious diversity and versatility, and features a handy reference chart detailing different types from around the world. Sausages includes an array of mouthwatering recipes, -including Rosticini with Polenta, Merguez and black bean soup and Tartiflette- divided into ‘Breakfast Ideas and Light Meals’, ‘Hearty Soups’, ‘Salads’, ‘Pastas & Co’, ‘Fried and Grilled’, ‘Oven-baked Dishes’ and ‘Stovetop Dishes’. There’s even a section on the tastiest sauces and condiments to accompany your super sausages. Whether frying, grilling, baking, poaching or braising, Paul reveals how to cook the perfect sausage, as well as showing how to make traditional sausages from scratch. You need never rely on a supermarket again!
If a sausage recipe is not in Sausages by Paul Gayler, it’ s not worth having. This book is a real authority on everything sausage-related.’
'Tome of sensational sausage recipes'
'If you're the ultimate banger connoisseur, then you're in for a treat.'
50 BEST COOKBOOKS OF 2011
If a sausage recipe is not in Sausages by Paul Gayler, it’s not worth having. This book is a real authority on everything sausage-related.’