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Introduction
Equipment
Meat
Cures
Ingredients
History
Types of Fermented Sausage
Microbiology, Biochemistry, Cultures, & Bugs
Pathogens & Their Control
Cultures & Their Use
Introduction to Formulas
Recipes
  Moist or Raw Sausage (Rohwurst) - 24 recipies
  Semi-dry Sausage - 71 recipies
  Dry Sausage - 118 recipies
Interpreting Formulas
Postscript
Appendix
  Glossary
  Annotated Bibliography
  Sources
  Graphs
  Trouble Shooting Guide to Fermented Meats
  Chr. Hansen Starter Cultures
  Danisco Cultor Cultures
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Rohwurst
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Semi-dry
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Dry