"Sausage making made easy - technique, recipes, enjoyment"
| Numer artykułu | WF-917531 |
| Marka | HEEL Verlag |
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- 160 pages
- Flexible cover
- Classic sausage recipes
- Regional delicacies
- International sausage recipes
Sausage is and remains a cultural asset, especially when prepared yourself. Crisp from the hand, fresh from the grill, or spread finely on bread.
Whether classic sausage recipes, regional delicacies such as Bregenwurst, Weißwurst, and Nuremberg Rostbratwurst, or international sausage recipes such as Merguez, Chorizo, and Salsiccia.
Self-sufficiency expert Carsten Bothe explains, in his usual practical manner and with clear step-by-step images, how and with what to best fill the sausage skin.
Instructions and recipes for cooked sausages, raw sausages, boiled sausages, and terrines are also presented.
A comprehensive A how-to section with all the necessary equipment makes getting started easy, and your first homemade bratwurst will be on the grill in no time.