Fourteen chapters walking the sausage across the old world, from a blood-and-fat paunch roasting on a fire in the Odyssey to the kosher and halal traditions that deleted that exact sausage and reorganized the whole tree. This is a history told honestly, which means it spends as much time on what isn’t true as what is — the Constantine ban that no Roman law records, the “banger” that started as a compliment, the paprika that is neither ancient nor Hungarian. The corrections are the point. Read it in order or jump to a country; every page links to its neighbors.
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