Understanding the Craft
Meat, fat, salt, seasoning, equipment, preparation, smoking, aging, measuring, and evaluation are established as a common foundation.
THE COMPREHENSIVE BOOK ON MEAT PROCESSING · VOLUME 2
The Great Book ofMeat Processing, Volume 2: Sausage
Production · Seasoning · Smoking · Aging · Enjoyment
An independent reference and practical guide by Ronny Paulusch. Original pages provide direct insight into the book's structure, visual language, and approach.
€69.00 Price
440 pagesFundamentals, recipes, sensory analysis, and hands-on work.
13 ChaptersFrom Meat and Fat to Mindful Enjoyment.
HardcoverThread-sewn.
Ronny PauluschOriginal recipe development and culinary expertise.
“Experience can grow. Care is part of the process from the very beginning.”
The art of sausage-making begins with the selection of meat and fat. The grind, salt, spices, casings, smoking, and aging all significantly affect the final product. From just a few ingredients, products with their own distinctive character are created.
Volume 2 explores the variety of flavors, ranging from fresh bratwurst to raw sausages and aged salami, all the way to spreadable liver sausage. Tartare, ground meat, and lard specialties round out the overview of practical meat preparation techniques.
Make Your Own Specialties
Bratwurst, Rohesser, Knacker, Kaminwurzen, salami, raw sausages, liver sausage, tartare, Hackepeter, and lard offer a variety of ways to discover your own taste preferences.
Sensory Perception and Enjoyment
Appearance, aroma, flavor, base taste, texture, mouthfeel, and aftertaste are assessed separately and compared to the recipe’s intended profile.
THE BOOK
The Book in Pictures
CONTENTS
From Understanding to Application
The chapters follow a practical approach: understanding the fundamentals, mastering procedures, developing products, and consciously evaluating results.
01Meat and Fat
02Salt and Seasoning
03Equipment and Preparation
04Smoking and Aging
05Measuring and Evaluating
06The Art of Sausage Making
07Bratwurst
08Raw Sausages, Knacker Sausages, and Kaminwurzen
09Salami and Larger Fresh Sausages
10Liver sausage and spreadable sausage
11Tatar, ground meat, and lard specialties
12Sensory Perception and Enjoyment
13Tables, Glossary, and Index
ORIGINAL PAGES
A Look Inside the Work
Selected original pages illustrate the connection between design, expertise, and practical application.
PAGE 1 OF 7
The Beginning of Volume 2
Producing, seasoning, smoking, aging, and enjoying—these steps make up the entire artisanal process.
APPLICATION
For hands-on practice, in-depth study, and enjoyment
The book combines a clear, subject-specific structure with practical approaches and language that makes the results easy to understand.
THE AUTHOR
Ronny Paulusch
Certified meat sommelier, author, and internationally active lecturer.
His work combines expertise in meat, sensory analysis, hands-on craftsmanship, and vocational training. His books are based on his own recipe development, teaching experience, and a commitment to making technical decisions understandable and verifiable.
More about Ronny PauluschSENSORY-ID LIBRARY
Also available electronically
This book is available in the Sensory-ID Library.
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