The old world made the sausage; the wider world remade it. Thirteen chapters follow the craft out of Europe and across the ocean — to the sweet dried sausages of China and the fish sausage of postwar Japan, through the one pivot that changed everything (after 1492 the pig crossed west and the chile crossed east), and into the Americas, where the same word — chorizo, andouille — kept getting attached to a different sausage. It ends where the corner butcher did: in the factory. As ever, the corrections are the point. Read it in order or jump to a country; every page links to its neighbors.
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