The Wise Sausage

by philip d on August 19, 2012

Hmmm, there are likely some things of use here to those who buy ground meat and salt pork at the market to experiment once or maybe twice. But there is little here for those who wish a deeper understanding of sausage, its history, its diversity, and how it is really made. Disappointing from someone like Wise who has such good American food revivalist street creds. IMO the whole book is kind of Betty Crocker with a California bay area slant. Was this book the afterthought of some production administrator?