Karsten "Ted" Aschenbrandt is a culinary professional from Bonn, Germany. He has a passion for grilling and high-quality protein products. Ted has won various international BBQ competitions.
The Perfect Sausage: Making and Preparing Homemade Sausageby Karsten Ted Aschenbrandt
Making sausage, mankind's most delectable meat-delivery system, is now within reach for all home chefs and barbecue junkies. Join BBQ master Karsten "Ted" Aschenbrandt as he demonstrates how to make the perfect sausage. From raw ingredients to kitchen gear and gadgets to secret tips for better flavor, this cookbook covers everything you need to know in easy
Making sausage, mankind's most delectable meat-delivery system, is now within reach for all home chefs and barbecue junkies. Join BBQ master Karsten "Ted" Aschenbrandt as he demonstrates how to make the perfect sausage. From raw ingredients to kitchen gear and gadgets to secret tips for better flavor, this cookbook covers everything you need to know in easy illustrated steps. Packed with nearly 30 different sausage recipes from around the world, you will learn classic styles from the different regions of Germany, including the Berlin currywurst and a bratwurst from Rhineland, as well as merguez, chorizo, and an apple and onion brat. The Perfect Sausage also features 26 recipes you can prepare to showcase your homemade sausage, including sausage pie, sausage and bread shish kebabs, and merguez with tomato polenta. Rounded out with detailed grilling techniques, this is a must-have addition to any grill enthusiast's library.
- Schiffer Publishing, Ltd.
- Publication date:
- Sales rank:
- Product dimensions:
- 8.10(w) x 9.00(h) x 0.50(d)
Meet the Author
Most Helpful Customer Reviews
See all customer reviews
The title of this book should be "The Perfect Bratwurst" as that is the only kind of sausage made and/or used in this book. That was something of a disappointment to me as I was hoping to learn to make different kinds of sausage, not just different kinds of bratwurst. The information is very thorough with step-by-step photos throughout, which is very nice. Information is given on equipment, cuts of meat to use, recipes for many kinds of brats (I had no idea there were so many different kinds!!), and recipes for using the finished product. Many sounded great, a few made me turn the page quickly, such as the Shrimp Bratwurst--just a bit much for me. If you love brats and would like to learn how to make them yourself, or just want the history of bratwursts and some recipes using them, this would be the book for you. Since I was hoping to learn how to make all kinds of sausages (bangers, chorizo, Italian....), it was somewhat of a disappointment for me. I don' know that we eat enough brats to make this a good cookbook for my family, but I'm sure it will be perfect for many. I received a free copy of this book from Schiffer Publishing for my honest review. All thoughts and opinions are my own.