Description
Book: Sausages, Aspics, Pâtés
Traditional and homemade
Making your own sausages is simple, enjoyable, and the result tastes incomparably good.
Passionate amateur butcher Bernhard Gahm shows how it's done: He reveals over 80 authentic recipes for classic sausages, head cheese and pâtés – from rustic liverwurst to elegant game pâté in shortcrust pastry.
He also answers all your questions about meat processing and gives you valuable professional tips so you can succeed even without expensive equipment. Take sausage making into your own hands – that's the only way to be sure you know exactly what's in it.
- An easy-to-understand guide for practical application
- Background information and tips from a professional
- Numerous recipes
About the author:
Bernhard Gahm, a part-time butcher for over 40 years, continues the over 100-year-old tradition in the third generation.
6th, updated edition 2019. 160 pages, 142 color photos, paperback.
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