Würste, Sülzen und Pasteten

Homemade Sausages, Aspics and Pâtés Sausages as in times past The triedandtrue reference book, now issued in its fifth edition: here youll 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.