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Cooking with Sausages (Delicious Things to Make with Everything from Chipolatas to Chorizo)
List Price:
$21.99
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Product Details
Author:
Max Halley
Format:
Hardcover
Pages:
192
Publisher:
DK (May 26, 2026)
Imprint:
DK
Release Date:
May 26, 2026
Language:
English
Audience:
Children/juvenile
ISBN-13:
9798217139545
Weight:
17.4oz
Dimensions:
6.06" x 8.44" x 0.84"
File:
RandomHouse-PRH_Book_Company_PRH_PRT_Onix_delta_active_D20260525T233552_156350684-20260525.xml
Folder:
RandomHouse
List Price:
$21.99
Country of Origin:
China
Pub Discount:
65
Case Pack:
24
As low as:
$16.93
Publisher Identifier:
P-RH
Discount Code:
A
QuickShip:
Yes
Overview
You can’t help but smile at the mention of a sausage – they’ve got a funny name, they’re comical in nature, they’re versatile, delicious, and affordable – but most of all they’re about to have their moment.
This is Max’s ultimate guide to cooking with sausages. It’s not just British Classics for bangers and mash, toad in the hole, battered sausages, pigs in blankets, casseroles (you really could go on), it’s a universal celebration of sausages from all over the world.
There are recipes for sausages freed from their skins; from comforting ragus to spiced kofte, and zingy larb with Thai herbs, as well as inspiration for how to use up chorizo, embrace the humble hot dog, or cook up a cassoulet.
Cooking techniques will be explored and explained from cooking low and slow to hot and fast – in the oven, on the grill, or al fresco.
Peppered with anecdotes on its history, this a joyful celebration of the humble sausage and its magnificent versatility – the perfect gift for sausage lovers (and every student) out there.
This is Max’s ultimate guide to cooking with sausages. It’s not just British Classics for bangers and mash, toad in the hole, battered sausages, pigs in blankets, casseroles (you really could go on), it’s a universal celebration of sausages from all over the world.
There are recipes for sausages freed from their skins; from comforting ragus to spiced kofte, and zingy larb with Thai herbs, as well as inspiration for how to use up chorizo, embrace the humble hot dog, or cook up a cassoulet.
Cooking techniques will be explored and explained from cooking low and slow to hot and fast – in the oven, on the grill, or al fresco.
Peppered with anecdotes on its history, this a joyful celebration of the humble sausage and its magnificent versatility – the perfect gift for sausage lovers (and every student) out there.
