Sausages

I’m moving into sausage mode. Not just traditional bangers, but dry cured sausages like saucisson, merguez, chorizo, salami and the like. I have a small wine fridge to keep them cool while they cure and a delivery of curing salt and sausage casings on their way.

These books were recommended by a sausage nerd on the Internet. The small paperback on is theory-heavy, with chapters on humidity control and chemical processes. The larger hardback has more recipes and glossier pictures.

Let the mincing begin!