Pit is (probably) the world’s greatest barbecue magazine, and issue eight is its first themed special, diving deep into the world of the sausage with 96 pages of sizzling fun.
In this issue:
- Jonathan Nunn writes on Goa sausage and cultural identity
- Adrienne Katz Kennedy tells the story of the Jewish sausage that saved many from persecution
- Angela Hui looks at lap cheong and Rachel Roddy writes about mortadella
- Plus the top 20 Central European sausages
