Cooking with Sausages

60 innovative ways to cook with the humble sausage from Sunday Times bestselling author, Max Halley

\"This is no silly sausage. It's a very clever, funny sausage, full of brilliant ideas, not the least of which is Saussaladi re - the first one I am going to make!\" Yotam Ottolenghi

\"?Max has made me want to only eat sausages for the rest of my life.\" Simon Rimmer

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, and cook up a cassoulet.

Cooking techniques will be explored and explained from cooking low and slow to hot and fast - in the oven, under the grill, or al fresco.

This a joyful celebration of the humble sausage and its magnificent versatility - the perfect gift for sausage lovers.