Simple sausage/STV

Basics and recipes
:Do you want to make your own meat loaf or sausage spread? Prepare fresh bratwurst for the barbecue or enjoy cabanossi-style sausages from your own production? Step by step, this practical book shows how to make house sausages, salami, Polish or paprika sausage. Rostbrat and Brein sausages as well as Krainer and liver pâté also succeed with the instructions and tips in this book. All the ingredients used are briefly described, and the equipment needed is explained. Common sources of error are mentioned and solutions are offered so that even beginners can enjoy high-quality homemade sausages.

- Make popular sausage classics yourself- Numerous
step-by-step illustrations- From bratwurst
to
salami
to LeberkäseThe author: Franz Fink is a trained master farmer
and became a master butcher via the second educational path. He has been teaching in a technical college since 1998 and is responsible for meat processing and direct marketing there.
Christian Strobl provided all the step-by-step illustrations and recipe photos for the book.