While writing a book is a solitary task, it always takes a team to bring it to fruition. My thanks go:
To John Whalen of Cider Mill Press for deciding that sausage was worthy of such an encyclopedic treatment.
To Harriet Bell, editor extraordinaire and dear friend, for her guidance and help.
To designer Alicia Freile, illustrator Sherry Berger, and photo researcher Connie Hatzikalimnios for turning my words into this glorious-looking book.
To Ed Claflin, my agent, for his constant support, encouragement, and great humor.
To many dear friends who tasted innumerable sausages and sausage dishes including Fox Wetle, Richard Besdine, Constance Brown, Kenn Speiser, Vicki Veh, Joe Chazan, Steve Easton, Nick Brown, Bruce Tillinghast, Jan and Rob Mariani, Heidi Howard, Dan Potter, Karen Davidson, Beth and Ralph Kinder, Jim Reynolds, and Kim Montour.
And to Tigger-Cat Brown and Patches-Kitten Brown, who kept me company from their perches in the office each day, and personally approved all the fish and seafood sausages.