HOME SAUSAGE MAKING

CHARLES G. REAVIS & EVELYN BATTAGLIA, STOREY, $54.99

I cannot lie; I am rather partial to sausages. However, I had never considered making my own until I was gifted a large portion of a beast some years ago. Confronted with the lesser cuts, I acquired a copy of the 2003 edition of this book and a second-hand sausage stuffer, and put them both to use. I have so many notes in the margins of my copy that I simply can’t update to this new glossy edition. Whether you fancy making your own chorizo or a batch of English bangers, they’re all here. Just don’t look past the pork and apple sausages with sautéed leek and cider in the mix – these are an absolute winner.