Sausages: Mouthwatering Recipes from Merguez to Mortadella - Hardcover

Paul Gayler

Hardcover

ISBN 10: 190641758X ISBN 13: 9781906417581

Publisher: Aurum Press Ltd, 2011

Synopsis

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 bangers 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. 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 relay on a supermarket again! 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.

About this title

From the Inside Flap:

Sausages, once considered economical family food, today grace the menus of some of the world’s finest restaurants. In this fully illustrated cookbook, Paul Gayler, Executive Chef of London’s Lanesborough Hotel, takes us on a culinary journey with this beloved comfort food. Beginning with the history of the humble sausage, we explore the enormous variety of sausages worldwide, revealing the versatility of flavor, the power of provenance, and the forgotten skills of sausage-making along the way.
Home-produced sausages are the epitome of innovative taste and culinary accomplishment. This book offers expert guidance on the basic techniques required for creating your own meat treats, whether you are already a sausage aficionado or are new to the wonders of this traditional food. It covers the full range of sausages, wursts, hot dogs, and also cold cuts, while teaching the myriad of ways to prepare and enjoy these tempting meats. The more than 100 recipes range from breakfasts, soups and salads, fried and grilled sausages, and oven-baked and stovetop dishes.
Armed with this exciting new approach to a tried-and-trusted staple food by one of the world’s most
respected chefs, you will never have to buy a supermarket sausage again. Instead enter a world where
flavor, form, and culinary aplomb are key to unlocking new adventures in food.

From the Back Cover:

With more than 100 mouthwatering recipes, this comprehensive book showcases the diversity and versatility of the humble sausage—one of the world’s favorite foods. From familiar classic sausage dishes to innovative modern combinations, this beautifully illustrated cookbook has them all.

About this edition

• Publisher: Aurum Press Ltd
• Publication date: 2011
• ISBN 10: 190641758X
• ISBN 13: 9781906417581
• Binding: Hardcover
• Number of pages: 192