mix tip: Favorite sausage recipes

Cooking with the Thermomix®

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

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

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

general information
approx. 104 pages
Brochure
170x240mm
illustrated throughout in color