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Home > Magazine Archives > Sept. 30, 2007 Issue > Tastes

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for the Sept. 30, 2007 issue

See Also
Tastes: The Green Fairy
Tastes: Artful Decanter
Tastes: Beaune Hot Spot: Bistro de l'Hôtel

Tastes: IN THE KITCHEN with Sam Gugino: The Best New Wursts

Sam Gugino
Issue: September 30, 2007

Remember when sausage was just Italian sausage or breakfast sausage or an occasional kielbasa? These days sausages can be almost anything that fits into a casing, from salmon with Pernod to Chinese black bean and shiitake mushroom.

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