Sweet & savory links

From boudin noir to bangers to bratwurst to sweet Cantonese liver links, sausages are an important part of all major cuisines. Pauline D. Loh shares some recipes you can easily cook up at home.

No waste. That has always been the starting point for all village cuisine. In France, Spain, Greece, Germany or China, all parts of the slaughtered pig are turned into food, from snout to tail and everything in-between.

That's how we get delicacies like brawn, pork hocks with crackling, head cheese, and sausages.