Title
German Sausages Authentic Recipes And Instructions,Used
Delivery time: 8-12 business days (International)
There has been a need for a comprehensive onevolume reference on the manufacture German sausages at home. The number of German sausages is mind boggling, over one thousand, so to get the reader started 186 recipes were chosen for their originality and historical value. Most of them are listed in the official German Guide to Meats and Meat Products Leitstze fr Fleisch und Fleischerzeugnisse. This guide covers all types of German sausages such as fresh, scalded, smoked, liver and blood sausages, headcheeses, salami, mettwurst, teewurst and sausages with filler material. It includes details like meat selection, processing steps, size of the casings and other requirements. The selection of recipes included in this book carries an enormous value as a study material and as a valuable resource on making sausages.
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Shipping & Returns
Shipping
We ship your order within 2–3 business days for USA deliveries and 5–8 business days for international shipments. Once your package has been dispatched from our warehouse, you'll receive an email confirmation with a tracking number, allowing you to track the status of your delivery.
Returns
To facilitate a smooth return process, a Return Authorization (RA) Number is required for all returns. Returns without a valid RA number will be declined and may incur additional fees. You can request an RA number within 15 days of the original delivery date. For more details, please refer to our Return & Refund Policy page.
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If you believe you have received a defective product, or are experiencing any problems with your product, please contact us.
This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
Warranty
We provide a 2-year limited warranty, from the date of purchase for all our products.
If you believe you have received a defective product, or are experiencing any problems with your product, please contact us.
This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
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Your payment information is processed securely. We do not store credit card details nor have access to your credit card information.
We accept payments with :
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Frequently Asked Questions
- Q: What is the main focus of 'German Sausages Authentic Recipes And Instructions'? A: The book primarily focuses on providing a comprehensive guide to manufacturing various types of German sausages at home, featuring 186 recipes selected for their originality and historical significance.
- Q: How many recipes are included in this book? A: The book includes a total of 186 recipes, showcasing a wide range of German sausages.
- Q: What types of sausages are covered in this book? A: The book covers several types of German sausages, including fresh, scalded, smoked, liver and blood sausages, head-cheeses, salami, mettwurst, teewurst, and sausages with filler material.
- Q: Is this book suitable for beginners in sausage making? A: Yes, the book is designed to assist both beginners and experienced sausage makers, providing clear instructions and historical context for each recipe.
- Q: What materials do I need to make sausages using this book? A: While the book does not specify exact materials, it discusses essential items such as meat selection, casings, and processing steps necessary for sausage making.
- Q: When was 'German Sausages Authentic Recipes And Instructions' published? A: The book was published on October 30, 2019.
- Q: Who is the author of this book? A: The author of 'German Sausages Authentic Recipes And Instructions' is Stanley Marianski.
- Q: What is the condition of the book when purchased? A: The book is available in new condition.
- Q: How many pages does the book contain? A: The book contains a total of 268 pages.
- Q: What binding type is used for this book? A: The book is published in paperback binding.