Cooking with Sausages
Delicious Recipes for Bratwurst, Chipolatas, Chorizo & More
Seiten
2026
DK (Verlag)
978-0-241-79469-2 (ISBN)
DK (Verlag)
978-0-241-79469-2 (ISBN)
- Noch nicht erschienen (ca. Mai 2026)
- Portofrei ab CHF 40
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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.
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.
Max Halley is a Sunday Times bestselling author, writer, broadcaster, and the owner of Max's Sandwich Shop (winner of the Observer Food Monthly Award for Best Cheap Eats in 2015). Before opening his shop in North London, he ran a host of London's best-loved dining rooms, including Arbutus, Salt Yard, The Opera Tavern, and LeCoq. Max has written for the Guardian and Vice.com, and makes films on food for Vice, as well as appearing as a regular guest on Channel 4’s Sunday Brunch. His fans include the likes of Fuchsia Dunlop, Meera Sodha, Si King, and more.
| Erscheint lt. Verlag | 21.5.2026 |
|---|---|
| Verlagsort | London |
| Sprache | englisch |
| Maße | 151 x 216 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
| ISBN-10 | 0-241-79469-2 / 0241794692 |
| ISBN-13 | 978-0-241-79469-2 / 9780241794692 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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