Which brings me full circle back to the bonds of matrimony. While we spoke our own vows when we tied the knot, implicit was the understanding—the sincere hope, anyway—that we will be together until death do us part. I can only hope that moment doesn’t come by way of botulism.
The Sausage Canon According to John
Charcuterie, by Michael Ruhlman and Brian Polcyn
Charcuterie and French Pork Cookery, by Jane Grigson
Nose To Tail Eating, by Fergus Henderson
Home Sausage Making: How-to Techniques for Making and Enjoying 125 Sausages at Home, by Susan Mahnke Peery and Charles G. Reavis
Great Sausage Recipes and Meat Curing, by Rytek Kutas
Basic Butchering of Livestock & Game, by John J. Mettler, Jr., DVM
On Food and Cooking: The Science and Lore of the Kitchen, by Harold McGee
Lise Funderburg, the author of Pig Candy: Taking My Father South, Taking My Father Home, is a writer based in Philadelphia, a city that knows its bacon.
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