German Sausages. Homemade Recipes for Delicious and Hearty Meals

Sizzling grilled chevapchichi, tender Nuremberg sausages, aromatic wild game salami, spicy Spanish chorizo... This book is for those who want to master the high art of making homemade sausages, as well as cutlets and other dishes made from minced meat. The book details the necessary equipment, raw materials, and recipes for making many types of sausage products — for frying, smoking, or boiling, liver sausage, blood sausage, and others. Try making classic bratwursts, the pearls of German sausage-making, such as Thuringian, Nuremberg sausages, and Bregenwurst, Mettwürste, boiled sausages like liver, blood, and Knackwürste, as well as sausages from other countries: salami, merguez, chorizo, boerewors.
«Enjoy every batch of tender sausages and other products. It's not difficult to start. The recipes range from simple to complex. So start right from the first one and follow the instructions in the book step by step — by the end, you will become an amateur sausage-maker, who doesn't need to rely on the industry. I wish you interesting reading and, of course, excellent sausage!» (Karsten Bothe)