Wursten leicht gemacht

Crispy straight from the hand, fresh off the grill, or spread thinly on bread. Sausage is a cultural treasure. Whether it's classic sausage recipes, regional delicacies like Bregenwurst, Weisswurst, and Nürnberger Rostbratwurst, or international sausage recipes like Merguez, Chorizo, and Salsiccia – Carsten Bothe provides practical explanations with many step-by-step images on how to best fill sausage casings. Additionally, instructions and recipes for cooking sausages, raw sausages, scalded sausages, and terrines are presented. A comprehensive how-to section with all the necessary equipment makes it easy to get started, and your first homemade bratwurst will quickly be sizzling on the grill.