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Make your own sausage. Start with Bratwurst.
Bratwurst on the grill. Liver sausage on fresh bread. Learn the methods behind them with 37 recipes and step-by-step guides.
Over 25,124 happy customers
4.7 out of 5
Your first homemade sausage. No experience needed.
You want to make sausage at home but don't know where to start? This book takes you step by step from your first Bratwurst to cold cuts, liver sausage and raw fermented sausage.
Thuringian Bratwurst
Bratwurst
Schinkenwurst
Scalded sausage
Liver sausage
Cooked sausage
Classic salami
Raw fermented sausage
Country Paté
Pâtés
And 32 more recipes, including
Bratwurst “Nuremberg style” · Salsiccia · Merguez · Veal Bratwurst · Bierschinken · Jagdwurst · Göttinger Bierwurst · Wollwurst · Leberkäse · Grützwurst · Pinkel · Blood sausage · Brawn “Homemade style” · Mettwurst · Chorizo · Teewurst · Pfefferbeisser · Pork rillette · Goose rillette · Meat terrine · Wiener Würstchen
From “What do I need?” to your first sausage
Alongside reliable recipes, this book gives you a complete step-by-step introduction to making sausage at home.
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Step 1
First, you find out what you need
You get to know the common types of sausage and how difficult each one is. Plus the equipment, the ingredients and the casings, so you can make your first attempt.
You don't need every piece of equipment to start. I show you the alternatives and affordable ways in. -
Step 2
Follow your first recipe, one step at a time
Using a Franconian-style Bratwurst, nine steps walk you through the whole process: the cuts of meat, the meat-to-fat ratio and every step in detail.
For you, your friends and your family: your first homemade Bratwurst. Read the full-size sample -
Step 3
More explanations and recipes for every kind of sausage
Scalded, cooked or raw fermented sausage: each gets its own introduction and step-by-step guide. On top of that, you learn about smoking and other methods.
A selection of the different sausages you can make yourself.
Wow, Daniel! Thanks for the book. You really put a lot of effort into it. I have been making sausages for over 8 years and picked up the book to think outside the box a bit. I am thrilled.
The full table of contents
An introduction to making sausage yourself
The foundation for making your own sausage
- An overview of the most common types of sausage and difficulty levels for home sausage makers
- Important notes on making sausage
The equipment you need to make your own sausage
- Basic equipment
- Meat grinder
- Sausage stuffer / hand filling funnel
- Bowl cutter
- Other useful equipment
- Sausage casings
Making your own sausage – the ingredients
- Meat – quality and differences
- Meat – summary and my tips for buying it
- Meat – the cuts used for sausage making
- Salt and nitrite curing salt – notes and recommendations
- Spices – flavor for your sausage
Bratwurst: the perfect start
- The steps explained in detail
- Ingredients for your first Bratwurst
- In 9 steps to your first Bratwurst (Franconian style)
- An addition for fine Bratwurst
- Bratwurst recipes
- Bratwurst “Nuremberg style”
- Rostbratwurst “Thuringian style”
- Salsiccia
- Merguez
- Veal Bratwurst
Scalded sausage
- An introduction to making scalded sausage
- In 10 steps to your first Schinkenwurst
- Scalded sausage recipes
- Paprikawurst
- Champignonwurst (mushroom)
- A delicious cheese variation
- Bierschinken
- Jagdwurst (hunter's sausage)
- Göttinger Bierwurst
- Wollwurst
- Leberkäse
- Pizzaleberkäse
Cooked sausage
- An introduction to making cooked sausage
- In 12 steps to your first liver sausage
- Cooked sausage recipes
- Grützwurst (groat sausage)
- Pinkel
- Blood sausage
- Brawn “Homemade style”
- Cranberry game liver sausage
Raw fermented sausage
- In 12 steps to your first salami sticks
- An introduction to making salami
- Raw fermented sausage recipes
- Mettwurst
- Chorizo
- Teewurst
- Zwiebelmettwurst
- Classic salami
Pâtés, rillettes, terrines
- An introduction to making pâtés, rillettes and terrines
- In 13 steps to your first liver pâté
- Pâté, rillette and terrine recipes
- Pork rillette
- Country Paté
- Goose rillette
- Meat terrine
Making sausage keep: preserving and canning
- Preserving sausage in jars
- Freezing sausage
Bonus: smoking – an overview of cold and hot smoking
- Cold smoking
- Hot smoking
- Smoked sausage recipes
- Bratwurst: smoked Franconian Bratwurst
- Scalded sausage: Wiener Würstchen (Vienna sausage)
- Cooked sausage: smoked liver sausage
- Raw fermented sausage: Pfefferbeisser
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Over 13,738 happy readers love this sausage book
Thank you for your sausage book. It turned out great and is very helpful and informative. There is everything in it for me, what you need to know as a beginner.
Thank you for the book. It is a great piece. It has answered all the questions I still had. The recipes are clear and understandable. Thumbs up.
Download it and start today
Choose your first recipe and keep the instructions beside you. 118 pages of foundations, step-by-step guides and 37 recipes, from fresh Bratwurst to pâtés and salami.
60-day money-back guarantee
If you're not happy with the instructions and recipes, email me within 60 days at daniel@wurstcircle.com.
You'll get all your money back.
Good luck with your next recipe, Daniel
Any questions before your first sausage?
You can also reach me directly at daniel@wurstcircle.com.
Is this book right for me if I've never made sausage?
Yes, the book starts with the basics. You get to know the ingredients, the equipment and the types of sausage before the nine-step guide takes you to your first Franconian-style Bratwurst. You don't need any sausage-making experience, but take the time to read the notes and work through the steps.
I don't have any equipment yet. Can I still start with the book?
Yes. You don't need to buy a complete setup straight away. For small batches, I recommend starting with a hand-cranked meat grinder, or a grinder attachment if you already have a stand mixer. To stuff your first Bratwurst, you can use your grinder's stuffing attachment at first. A dedicated sausage stuffer is worth it once you want to make larger batches. In the book I show you the options and their limits. My advice: start small and see if you enjoy it. The rest comes bit by bit.
Are all 37 recipes Bratwurst recipes?
No. You'll find Bratwurst, scalded sausages, cooked sausages and raw fermented sausages, plus pâtés, rillettes and terrines. The smoked recipes are part of the 37 as well. Check the full table of contents above to see which recipes are included.
Do I need a smoker?
Not for getting started with fresh Bratwurst. If you want to smoke later, the book gives you an overview of cold and hot smoking, the equipment you need and how it works.
What format is the book?
It's an ebook in PDF format with 118 pages. You can read it on your computer, tablet or phone, and print it out too.
When do I get my sausage book?
Right after your purchase: you can download the ebook straight away.
What if I'm not happy with the book?
Then my 60-day money-back guarantee applies: email me at daniel@wurstcircle.com within 60 days if you're not one hundred percent happy with the instructions and recipes. You'll get all your money back.
Your first homemade sausage starts with this book.
Get the sausage ebook