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Whether fresh ptés, air-dried house sausages or spicy aspics: spoil family, friends and guests with specialties that you simply make yourself!
An experienced practitioner teaches step by step the basics of sausage making in your own kitchen
over 100 recipes
Classic sausage specialties such as Debreziner, Göttinger and Augsburger, Nuremberg Bratwurst, Thuringian Rotwurst and Carinthian Hauswurst, Cervelat and Hungarian Salami...
Regional specialties and new recipes like Italian black pudding with red wine, pumpkin or potato sausage...
Brawn: pepper brawn, Kassel pork belly, eel in vegetable aspic, carp brawn, turkey paprika brawn...
Patè Paris, ham and cheese pté, game terrine, poultry and mushroom pté, spinach and salmon pté, smoked fish terrine...
This website uses cookies, which are necessary for the technical operation of the website and are always set. Other cookies, which increase the usability of this website, serve for direct advertising or simplify interaction with other websites and social networks, will only be used with your consent.
