Simply sausages - basics and recipes

Want to make your own meatloaf or spreadable sausage? Prepare the bratwurst fresh for the barbecue party or would you rather enjoy Cabanossi-style sausages from your own production? This practical book shows step by step how to make homemade sausages, salami, Polish or paprika sausage. Rostbrat and Breinwurst as well as Krainer and foie gras can also be made using the instructions and tips in this book. All ingredients used are briefly described and the equipment required is explained. Common sources of error are mentioned and suggested solutions are offered so that even beginners can enjoy high-quality homemade sausage products. ~The author: ~Franz Fink ~is a trained master farmer and was awarded the second Training path to become a master butcher. He has been teaching at a technical school since 1998 and is responsible for meat processing and direct marketing. Christian Strobl ~provided all the step-by-step illustrations and recipe photos for the book. 96 pages.