Crispy straight from the hand, fresh off the grill, or spread thinly on bread. Sausage is cultural heritage. 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 guidance with many step-by-step images on how to best fill sausage casings. Additionally, instructions and recipes for cooked 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.