Hot links & country flavors

A comprehensive guide to sausage-making and cooking within the context of American regional traditions, this volume by Bruce Aidells explores the diverse styles of sausage found across the country, from Southern hot links to the cured meats of other regional foodways. Aimed at the engaged home cook, the book combines recipes with narrative context, situating sausages within the broader culinary cultures from which they originate. Published by Knopf in 1990, it reflects a period of growing interest in American regional cooking as a serious culinary subject, offering both practical technique and cultural grounding for readers interested in the craft of sausage preparation.