mixtipp: Favorite sausage recipes

Cooking with the Thermomix®

Master butcher Rainer Hellmann began his apprenticeship almost 40 years ago - and his passion for good food became his vocation. Now he wants to share his knowledge with interested Thermomixers and teach amateur cooks the basics of butchery for home use.

The preparation of the three basic types of sausage (scalded, cooked and raw sausage) is explained step by step and complete dishes are also presented with which you can surprise your family or guests.

Or did you already know what is meant by "Nackerten with bacon sauce and dot puree"?

General information
approx. 104 pages
gatefold brochure
170 x 240 mm
illustrated in color throughout