Würste, Sülzen und Pasteten

Homemade Sausages, Aspics and Pâtés Sausages as in times past The tried-and-true reference book, now issued in its fifth edition: here you'll find more than 80 authentic recipes for traditional sausages, aspics and pastries from the rustic liver sausage to the noble game pâté in a pastry shell. The passionate amateur butcher Bernhard Gahm gives you additional background information so that you can follow the recipes without the need for expensive appliances and devices.

Autorentext
Bernhard Gahm ist Experte in Theorie und Praxis der Metzgerkunst. Seine langjährige Leidenschaft sind selbstgemachte Wurst- und Fleischwaren, deren Rezepturen er immer wieder verfeinert und weiterentwickelt.