Tastes: IN THE KITCHEN with Sam Gugino: The Best New Wursts
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.
For the full article, check out the new issue of Wine Spectator, on newsstands August 16, 2007.