Overstuffed With Sausage

Just how many of your 1,361,988 Sunday readers do you think will actually make their own sausage (“Sausage: How to Stuff It, Cook It and Other Sausage Secrets,” June 29)?

Although I would have found the topic interesting for a one-column report, I think devoting so much space was a waste of ink. This holds true for your other featured articles about duck, exotic spices, creme frai^che and beef kidneys.

What about recipes that real people will enjoy and share with friends? Sure, gourmet recipes bring interest to a boring table, but be realistic and not feature these all the time.

I’d like to see recipes the whole family will enjoy, using fresh produce and inexpensive cuts of meats. How about apple pie and fried chicken, Spanish rice and enchiladas, meatloaf and mashed potatoes, basic chicken soup?

If I wanted to stock my pantry with exotic spices, spend a fortune on expensive cuts of meat or buy specialty cheeses and mushrooms, I would spend hundreds of dollars on gourmet cooking classes rather than experiment in my kitchen with a recipe from the local paper.

CLAUDETTE BURDICK

San Marino