Cookbook talk:Sausage

This module used text adapted from the public domain US Department of Agriculture article FOCUS ON: Sausages.

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This article could really benefit from more breadth. From the British point of view, there are two particularly glaring omissions:


 * Blood Sausages (Boudin Noir/Black Pudding; half cooked?)
 * Haggis

Unfortunately I don't have the specific knowledge of how these are made to make the changes myself.

Two points: 1) very US-centric 2)"Fresh Pork Sausages - May not contain pork byproducts" BUT THAT'S THE POINT OF SAUSAGE! I may add a family recipe for pork sausage made of Boston Butt later. 66.215.20.28 (talk) 06:23, 22 July 2008 (UTC)