A stunning collection of the very best sausage and salami recipes from around the world.

Everything you need to know for making salamis, smoked meats, terrines and fresh sausages. Starting with a detailed guide on preparation, through to meticulously researched recipes that are authentic to their region of origin, and finally local specialties that include sausages as their key ingredient. Perfect for the beginner and expert alike.

In this elegant new collection of tried-and-tested accessible recipes, more than 140 of the finest charcuterie dishes have been selected from around the world, such as the iconic Chorizo, Soppressata di Calabria, Lap Cheong, Tiroler Speck, Texas Hot Links, Boudin Noir, Cider-Cured Ham, Weißwurst, Merguez Sausages, Boerewors, and the iconic Bratwurst. For those that are more interested in eating than making sausages this book includes over 150 regional recipes where sausages shine, such as Cassoulet, Paella, Bangers and Mash with Onion Gravy, Choucroute Garnie, Currywurst, Jambalaya and Char Kway Teow.

With gorgeous photography, and fascinating recipe introductions that provide an insight into the history of each dish ‘Stuffed’ is the ultimate guide for all home cooks on how to prepare the most authentic and delicious sausages, salamis, terrines and the iconic dished that include them.