Bangers to Bacon

There is no doubt about it – New Zealanders love their sausages, whether it’s the good old kiwi-style banger from the school sausage sizzle, the gourmet venison sausages from the local butcher, or even the vegetarian snags on the barbie, sausages are a staple in the New Zealand household.


Jeremy Schmid demonstrates step-by-step processes to make fresh sausages; hot smoked, cured, dried and vegetarian sausages; dry cured and wet brined meats. He also includes delicious recipes for homemade sausages, from humble Bangers and Mash and Toad in the Hole to more gourmet meal options, such as Hot-smoked Pork Sausage Salad with Eggplant Relish. Jeremy also includes loads of useful tips, information about equipment and an excellent list of stockists and suppliers. 


The book is set to appeal to a wide audience – hunter, home cook and foodies, or anyone looking for new self-sufficiency skills to add to their repertoire.


Jeremy Schmid has worked as a chef in New Zealand and in Europe, and did a postgraduate study course at the prestigious Culinary Institute of America in Napa Valley.   He has developed an individual style incorporating a special interest in preparing cured meats and seafood. Having sold his successful 215 Dominion Road bistro, he is now chef at The Officer’s Mess at Fort Takapuna in Auckland. His first book Bangers to Bacon was placed third in the Gourmand World Cookbook Awards in 2012. Smoked is his second book. 



Devin Hart is a highly creative freelance photographer with considerable experience working with images of food. His work appears in a number of books and food magazines and this is his second collaboration with Jeremy Schmid and fourth with New Holland Publishers. Devin also photographs on commission, extensively for Getty Images. He lives in Auckland.