German sausages
Please sign in so that we can notify you about a reply
Chevapchichi hissing on the grill, delicate Nuremberg sausages, aromatic salyam from game, spicy Spanish Chorizo ... This book for those who want to master the high art of making home sausages, as well as cutlets and other meat dishes. The book describes in detail the necessary equipment, raw materials and a recipe for the manufacture of many types of sausages - for frying, smoking or cooking, liver, blood sausage and others. Try to prepare classic lads, such pearls of German sausage business as Türing, Nuremberg sausages and Bregenhurst, Metvursta, boiled sausages like Liver, Blood and Knappvursov, as well as sausages from other countries: salami, mirgose, chorizo, birch.
"rejoice at each batch of delicate sausages and other products. It is easy to start. Recipes are given from simple to difficult. So start right from the first and step by step follow the instructions in the book - by the end you will become an amateur sausage, which does not need to rely on industry. I wish you interesting reading and, of course, excellent sausage! " (Karsten Bota)
"rejoice at each batch of delicate sausages and other products. It is easy to start. Recipes are given from simple to difficult. So start right from the first and step by step follow the instructions in the book - by the end you will become an amateur sausage, which does not need to rely on industry. I wish you interesting reading and, of course, excellent sausage! " (Karsten Bota)
Author:
Author:Боте Карстен
Cover:
Cover:Hard
Category:
- Category:Cookbooks, Food & Wine
Publication language:
Publication Language:Russian
Paper:
Paper:Offset
Age restrictions:
Age restrictions:16+
ISBN:
ISBN:978-5-389-21764-5
No reviews found