Laura Dalrymple & Grant Hilliard
Although not entirely focused on sausage making, we thought it was important to include a title exploring sustainable meat eating that questions farming practices, labelling and authenticity. Co-written by the owner of Feather and Bone butchery in Sydney, it correlates directly to the Australian way of life and the diversity of foods and meat cuts we should be consuming but might not be. It does this by providing 60 nose-to-tail recipes that include rendering animal fats, making chicken liver pate, and stirring up Brent's bacon jam. A great read that will hopefully help you adjust to a more sustainable eating plan!