Red sausage, head cheese, and more. Whether it's fresh pâtés, air-dried house specialties, or savory jellies, treat your family, friends, and guests to delicious homemade delights! An experienced practitioner guides you step by step through the basics of sausage making in your own kitchen.

Over 100 recipes, including classic sausage specialties such as Debreziner, Göttinger, and Augsburg, Nuremberg bratwurst, Thuringian red sausage, and Carinthian house sausage, cervelat, and Hungarian salami. Regional specialties and new recipes include Italian blood sausage with red wine, pumpkin or potato sausage. Jelly recipes feature pepper quail, Kasseler head cheese, eel in vegetable aspic, carp jelly, and turkey paprika jelly. Pâté options include pâté Paris, ham and cheese pâté, game terrine, poultry and mushroom pâté, spinach and salmon pâté, and smoked fish terrine.

The author, Ing. Uwe Wurm, teaches at a vocational school for meat processing.