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Books on German sausage formulations?

Posted: Sat Nov 19, 2011 05:33
by vagreys
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.

Posted: Sat Nov 19, 2011 05:42
by ssorllih

Posted: Sat Nov 19, 2011 14:48
by Maz
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 ).

Posted: Sat Nov 19, 2011 23:09
by ssorllih
I think that when Stanley Marianski was looking for Polish sausage recipes he had to go to the polish web sites before he was successful. Perhaps if you do a search in German of German web sites you will be more successful.

Posted: Sun Nov 20, 2011 02:20
by Bubba
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.

Posted: Sun Nov 20, 2011 06:57
by vagreys
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!

Posted: Mon Jan 02, 2012 02:17
by Parson Snows
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

Posted: Mon Jan 02, 2012 07:10
by vagreys
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
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.

Posted: Mon Jan 02, 2012 21:45
by toolmann
Bubba 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 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 siggi

Posted: Mon Jan 02, 2012 21:47
by toolmann
vagreys wrote:
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
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.
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

Posted: Tue Jan 03, 2012 00:41
by vagreys
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
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!

Posted: Tue Jan 03, 2012 01:20
by vagreys
toolmann wrote:i...have also 5 german books , any sausage you want , salami , smoked meats and so on...regards siggi
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.

Posted: Tue Jan 03, 2012 16:35
by toolmann
vagreys wrote:
toolmann wrote:i...have also 5 german books , any sausage you want , salami , smoked meats and so on...regards siggi
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.
i have , but they are in german , will that be ok ???
siggi

Posted: Tue Jan 03, 2012 19:46
by vagreys
toolmann wrote:...i have , but they are in german , will that be ok ???
siggi
Certainly! Between you and Bubba and some of my food historian friends who work with German, I'm sure I can get any help I need with what I can't translate for myself.

Posted: Tue Jan 03, 2012 22:34
by toolmann
ok , i will give you all the info tomorrow !!!!!

siggi