Available only in print. Published 1987.No. 3 Fresh Sausages$13.00PriceQuantity*Add to CartTable of Contents Fresh Sausages for the Grill Tahitian Vanilla The Goodness of Salt The Technique for Making Sausage Recipes Tahitian vanilla ice, Garlic sausage, Cheese & parsley sausage, Lamb sausage, Duck sausage, Pork sausage with pistachios, Breakfast sausage Notes and Resources Petits Propos Culinaires Book Review The Art of Making Sausages, Pâtés, and Other Charcuterie
