Meyers pølsemageri (Danish-language book) – recipes and craft of homemade sausages (Meyers Madhus)

About the book Meyers pølsegageri gives you a thorough introduction to making sausages from scratch. The book combines craft, technique and recipes and shows how you can work with charcuterie in your own kitchen. Based on experiences from Meyers Madhus, you get a practical approach to sausage making – from the first attempts to more advanced types. Contents The book contains around 130 recipes and guides you through many types of sausages and preparations. You get, among other things: - Grilled sausages and fried sausages - Cured sausages and matured sausages - Game sausages - Cold cuts - Sausages with offal and poultry - Sausages with seafood - Vegetarian sausages In addition, the book contains: - Introduction to the basic principles of sausage making - Review of techniques and equipment - Recipes for classic side dishes like mustard, ketchup and relish The book gives you a solid foundation for working with homemade sausages and developing your own variations. About the author The book is published by Meyers Madhus and is based on recipes developed by sausage maker and teacher Erik Lautrup Nielsen. The foreword is written by Claus Meyer, who has helped to focus on artisanal food production in Denmark. Details - Title: Meyers pølsemageri - Author: Meyers Madhus - Recipes: Erik Lautrup Nielsen - Foreword: Claus Meyer - Publisher: Lindhardt og Ringhof - Published: 2016 - Edition: 1st edition, 4th printing - Format: Hardcover - Illustrations: Richly illustrated - Number of pages: approx. 199 pages - Dimensions: 25.5 × 20 × 1.5 cm - Weight: approx. 920 g - ISBN: 9788711509791 - Language: Danish From minced meat to finished sausage Once you have mastered the basic techniques, many possibilities open up. The book gives you a concrete starting point for working with sausage making – whether you want to make classic sausages or develop your own recipes.