This book is intended for anyone interested in the topic of sausage making. Step by step, master butcher Peggy Triegel explains the production of various types of sausages and hams, sharing her own tips and tricks along the way. She goes into detail about the selection of materials and spices, explains the filling process into casings, jars, and cans, and thoroughly describes the curing and smoking processes. Due to her family roots, she has dedicated herself specifically to the topic of home slaughtering, and this book features only tried-and-true, traditional recipes without the addition of spice blends. And which recipes could be better suited for this than those from the former GDR?.