Sausage is a far more versatile food than is generally recognized. Whether eaten on a skewer in Bangkok's streets, dished up fried or boiled, served with bacon and eggs for breakfast in homes or hotels all over the world, or bar-b-qued on plush patios or building sites, sausage is great as a hors d'oeuvre, a main course, in crepes, with pasta, noodles or dumplings or in soups, stews and casseroles. Regardless of where or when it is served, sausage makes a versatile, simple to prepare and very satisfying meal in any shape or form. The recipes included in this book have been kept simple. The preparation of meals using these sausage recipes does not require equipment any more complicated than will be found in any Asian or Western kitchen. You will be able to prepare meals from the recipes in this book which are both nutritious and delicious using local sausages and readily available vegetables, herbs, spices and other ingredients.