Cooking with Sausages

This is no silly sausage. It’s a very clever, funny sausage, full of brilliant ideas, not the least of which is Saussaladière – the first one I am going to make! * Yotam Ottolenghi *
“Sausages are joyful, amusing, and delicious” says Max. And so is he. Man has met his culinary match with educative, delectable, ingenious results. A true sizzler. * Fay Maschler *
Max’s food is always packed with flavour, and this book is no exception … it’s full of bangers. * Matthew Ryle *
An indispensable guide to cooking, eating and embracing one of life’s great joys, the mighty sausage. Who better to guide us on this journey than Max Halley?! * Ben Lippett *
Once again Max has delivered a hilariously delicious book, full to the brim with weird and wonderful ways to celebrate the humble sausage. * Ixta Belfrage *
Max has made me want to only eat sausages for the rest of my life. * Simon Rimmer *

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, 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.

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