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.