It Was The Wurst of Time and the Best of Food

History and Meal Plans

De: Gregory Hepner

Narrado por: Virtual Voice

The Wusrt of Times and the Best of Food
Welcome, fellow sausage enthusiasts, curious foodies, and those bewildered at the meat counter. If you picked up this book, you are likely wondering, “What’s all the fuss about wursts?” After all, in a world teeming with culinary creations, it takes something truly special to dedicate an entire book to sausage. And believe me—wurst is as special as it gets.

It contains a comprehensive history of twenty-two wursts. In addition, it has three recipes for each wurst with a suggested side dish, and beverage pairings of two beers and two wines to complement each dish, offering a total of sixty-six carefully curated meals. It is the “wurst” cookbook ever produced of all thing’s sausage!

Introduction.. 4
Chapter One Ahle Wurst 6
Chapter Two Bierwurst 11
Chapter Four Bockwurst 21
Chapter Five Bratwurst 26
Chapter Six Cervelat 31
Chapter Seven Frankfurter (Wurstchen) 36
Chapter Eight Gelbwurst (Yellow Sausage) 41
Chapter Nine Jagdwurst 46
Chapter Ten Knackwurst (Knockwurst) 51
Chapter Eleven Kochwurst 56
Chapter Twelve Landjäger. 61
Chapter Thirteen Leberkäse (Liver Cheese) 66
Chapter Fourteen Leberwurst (Liver Sausage) 71
Chapter Fifteen Mettwurst 76
Chapter Sixteen Nürnberger Rostbratwurst 81
Chapter Seventeen Pinkel 86
Chapter Eighteen Rotwurst (Red Sausage) 92
Chapter Nineteen Teewurst 98
Chapter Twenty Thüringer Rostbratwurst 103
Chapter Twenty-One Weißwurst (White Sausage) 108
Chapter Twenty-Two Zungenwurst (Tongue Sausage) 113
Conclusion.. 118
A Brief Summary of Wursts. 119
About the Author. 122