Cookbook "Making Sausages Made Easy - Technique, Recipes, Enjoyment"

Wurstklassiker selber herstellenWurst is and remains a German cultural asset, especially when you prepare it yourself. It is as versatile as it is popular: whether crispy from the hand, fresh from the grill, or as a spreadable sausage on bread. This book provides classic sausage recipes, regional delicacies such as Bregenwurst, Thüringer and Nürnberger Rostbratwurst, and of course international classics like Merguez, Chorizo, and Boerewors. Everything about devices, tools, and aids, all ingredients for bratwurst, mettwurst, salami, and cooking sausages, smoking options for preservation, fresh sausage products like tartare, meatballs, cevapcici, and mettwurst. Instead of buying: Delicious sausage made at homeSelf-sufficiency expert Carsten Bothe explains in a practical manner and with easily understandable step-by-step images how and with what you can best fill sausage casings and jars. The extensive recipe section ranges from bratwurst, spreadable and mettwurst to cooking sausages and pepper bites, from salami with noble mold to Westphalian Grüzwurst. A comprehensive how-to-do section with all necessary equipment makes it easy to get started, and soon you will be making your own sausage and no longer need to buy it. 160 pages, 183 x 225 mm, flexible cover Author: Carsten Bothe Heel Verlag ISBN 978-3-95843-771-5