Books on German sausage formulations?
Books on German sausage formulations?
I'm interested in learning more about the immense variety of German sausages and their formulations. What do you consider the best sources on German sausage formulations?
Any comments on:
Wurst-Rezepte-Buch von Wein, Leinmüller (1958)?
Würste und Pasteten Elbensteiner?
Würste, Sülzen, Pasteten selbstgemacht Gahm?
I've noticed that some of recipe books provide 'recipes' that list the meat block ingredients, some common seasonings and an amount of some commercial seasoning mix for that specific type of sausage, which doesn't actually help, since the seasonings aren't identified and the mixes aren't available, here. I'm hoping to find representative recipes for the styles.
I've found a couple of sources on-line that offer some recipes, but I'm hoping for a more representative sample from across Germany. I'll appreciate any feedback.
Any comments on:
Wurst-Rezepte-Buch von Wein, Leinmüller (1958)?
Würste und Pasteten Elbensteiner?
Würste, Sülzen, Pasteten selbstgemacht Gahm?
I've noticed that some of recipe books provide 'recipes' that list the meat block ingredients, some common seasonings and an amount of some commercial seasoning mix for that specific type of sausage, which doesn't actually help, since the seasonings aren't identified and the mixes aren't available, here. I'm hoping to find representative recipes for the styles.
I've found a couple of sources on-line that offer some recipes, but I'm hoping for a more representative sample from across Germany. I'll appreciate any feedback.
- tom
Don't tell me the odds.
Don't tell me the odds.
have you found this site yet? http://www.wedlinydomowe.com/sausages-b ... n-sausages
Ross- tightwad home cook
I have also scoured the net for the same thing try this site with a translator http://www.onkelheinz.de/wurst.htm The mettwurst in the book is a good one, have made several batches and is a favourate amoungst my German friends.( not sure if it is posted on the site as well ).
I can't recommend a book, but I found this site a while ago, it may give the reader some indication of how reliable or good the recipe could be since they have a star rating and how many people rated it.
As said in another topic I am always cautious of some recipes on foreign sites.
Chefkoch
And for anyone wondering, in German "Pökelsalz" is what we know as "Cure #1".
If I can help with any translations where the Internet translation does not make sense, please let me know, I will try. In German it gets a bit difficult because in the north (around Berlin) they may call an item something different to what they call it down south in Bayern or Baden-Württemberg.
As said in another topic I am always cautious of some recipes on foreign sites.
Chefkoch
And for anyone wondering, in German "Pökelsalz" is what we know as "Cure #1".
If I can help with any translations where the Internet translation does not make sense, please let me know, I will try. In German it gets a bit difficult because in the north (around Berlin) they may call an item something different to what they call it down south in Bayern or Baden-Württemberg.
Ron
Thanks for the replies, so far!
Ross - yes, I've looked at the recipes on this site, though not since the format changed. I have been querying books and resources in what little German I know, but not using some of those terms in general queries for sites. I'll do that, thanks.
Maz - yes, I've been aware of that site for a couple of years. Some good looking recipes, there. This is one of the sites I was thinking of.
Bubba - thanks for the site reference. I hadn't seen this one. I'm wary of most on-line recipes, and run all recipes through my recipe analysis spreadsheet to evaluate their reasonability. I definitely agree. Thanks for the offer to translate. I'll probably take you up on that, if automated translations turn out nonsense. It's amazing to me how good some of the translators have gotten, though.
Thanks again, folks. Keep the thoughts and suggestions coming!
Ross - yes, I've looked at the recipes on this site, though not since the format changed. I have been querying books and resources in what little German I know, but not using some of those terms in general queries for sites. I'll do that, thanks.
Maz - yes, I've been aware of that site for a couple of years. Some good looking recipes, there. This is one of the sites I was thinking of.
Bubba - thanks for the site reference. I hadn't seen this one. I'm wary of most on-line recipes, and run all recipes through my recipe analysis spreadsheet to evaluate their reasonability. I definitely agree. Thanks for the offer to translate. I'll probably take you up on that, if automated translations turn out nonsense. It's amazing to me how good some of the translators have gotten, though.
Thanks again, folks. Keep the thoughts and suggestions coming!
- tom
Don't tell me the odds.
Don't tell me the odds.
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Hi vagreys
Have you had a look at this book?
I haven't read it, but it was recommended to me by a German friend?
Ausgezeichnete deutsche Wurstrezepte / Excellent German Sausage Recipes by
Wilhelm Wahl
Hardcover: 380 pages
Publisher: Holzmann Medien (May 2004)
Language German
ISBN-10: 3778305905
ISBN-13: 978-3778305904
hope that this information is of some use to you
kind regards
Parson Snows
Have you had a look at this book?
I haven't read it, but it was recommended to me by a German friend?
Ausgezeichnete deutsche Wurstrezepte / Excellent German Sausage Recipes by
Wilhelm Wahl
Hardcover: 380 pages
Publisher: Holzmann Medien (May 2004)
Language German
ISBN-10: 3778305905
ISBN-13: 978-3778305904
hope that this information is of some use to you
kind regards
Parson Snows
No, I haven't, Parson Snows! Thanks for the reference. It's out of print, and running about US $260 on the used market, but I'm sure I can locate it through InterLibrary Loan and get it in for a month or two! Thanks again.Parson Snows wrote:Hi vagreys
Have you had a look at this book?
I haven't read it, but it was recommended to me by a German friend?
Ausgezeichnete deutsche Wurstrezepte / Excellent German Sausage Recipes by
Wilhelm Wahl...
kind regards
Parson Snows
- tom
Don't tell me the odds.
Don't tell me the odds.
i can also help with the translations, have also 5 german books , any sausage you want , salami , smoked meats and so on . poekelsalz is readycure , not cure#1 just bought some the other day while i was to visit my family in canada over the holidays . regards siggiBubba wrote:I can't recommend a book, but I found this site a while ago, it may give the reader some indication of how reliable or good the recipe could be since they have a star rating and how many people rated it.
As said in another topic I am always cautious of some recipes on foreign sites.
Chefkoch
And for anyone wondering, in German "Pökelsalz" is what we know as "Cure #1".
If I can help with any translations where the Internet translation does not make sense, please let me know, I will try. In German it gets a bit difficult because in the north (around Berlin) they may call an item something different to what they call it down south in Bayern or Baden-Württemberg.
i have this book , and it only gives you how to make the sausages with ready spice mixtures , no details what spices are in and the amount siggivagreys wrote:No, I haven't, Parson Snows! Thanks for the reference. It's out of print, and running about US $260 on the used market, but I'm sure I can locate it through InterLibrary Loan and get it in for a month or two! Thanks again.Parson Snows wrote:Hi vagreys
Have you had a look at this book?
I haven't read it, but it was recommended to me by a German friend?
Ausgezeichnete deutsche Wurstrezepte / Excellent German Sausage Recipes by
Wilhelm Wahl...
kind regards
Parson Snows
A number of the German books on home sausage making seem to be like this - referring only to commercial seasoning mixes. Thanks for saving the librarian time and effort!toolmann wrote:i have this book , and it only gives you how to make the sausages with ready spice mixtures , no details what spices are in and the amount siggi
- tom
Don't tell me the odds.
Don't tell me the odds.
i have , but they are in german , will that be ok ???vagreys wrote:Do you have any recommendations among the books you have or the ones I listed? I'm interested in the wide variety of traditional German sausages.toolmann wrote:i...have also 5 german books , any sausage you want , salami , smoked meats and so on...regards siggi
siggi