{"product_id":"9781909248366","title":"English Sausages","description":"\u003cbr\u003eThe book contains chapters covering: the sausages of Roman England; English fresh sausages; regional fresh sausages; white puddings and hogs puddings; black puddings, smoked and keeping sausages. There is then a section on making sausages, a full glossary and bibliography. There are approximately 100 recipes.","brand":"Marion Boyars Publishers Ltd","offers":[{"title":"Default Title","offer_id":47057757634800,"sku":"9781909248366","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/9781909248366_p0.jpg?v=1763624088","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/9781909248366","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}