Beginning with a brief overview of the history, significance and flavours of sausage making, this book offers a no-frills guide to making your own sausages at home. It’s ideal for beginners, who want to make a couple of kilos for their friends and family. It introduces the necessary equipment, and all the recipes use straightforward ingredients readily available from your local grocer. Recipes include Boudin noir, Bierwurst, venison sausage, chipolotas, frankfurters and many more. A great little handbook to have in your shelf.