Taylor Boetticher and Toponia Miller, the husband and wife team behind San Francisco's The Fatted Calf, have just released the book In The Charcuterie, an extremely thorough guide to making sausage, salumi, pâtés and other meat treats for the home cook. We're sharing a few of their recipes with you, starting with this delicious and versatile lemongrass-infused duck sausage. Check out their pro tips for stocking your pantry, and get cooking.

These fragrant sausage patties are great grilled and used in a simple rice-bowl meal with herbs or in a banh mi. The mixture can also be crumbled into a stir-fry, grilled on skewers (or lemongrass, as in the photo), encased in a dumpling wrapper and steamed, or formed into little meatballs and combined with noodles in a noodle soup broth.

Reprinted with permission from In The Charcuterie