The Art of Traditional European Sausage Making – Volume 2: Eastern Europe & The Nordic Countries

Continue your journey through Europe's rich sausage-making traditions with The Art of Traditional European Sausage Making – Volume 2: Eastern Europe & The Nordic Countries.

Following the success of Volume 1, this second volume explores the distinctive flavours, ingredients and techniques of Eastern Europe, the Balkans, Greece, Turkey, Malta and the Nordic countries.

Inside, you will discover 37 authentic sausage recipes ranging from traditional Polish and Hungarian favourites to Greek Loukaniko, Turkish Sucuk, Maltese Zalzett Malti and Scandinavian specialties such as Prinskorv, Falukorv, Medisterpølse and Julepølse.

In addition to the recipes, the book explains important sausage-making concepts including spice preparation, curing salts, smoking techniques, drying methods and food safety considerations. Special sections introduce traditional blood sausages and regional specialties that are rarely covered in modern sausage-making books.

Whether you are an enthusiastic beginner or an experienced home sausage maker, this volume provides practical guidance, authentic recipes and valuable insights into some of Europe's most fascinating sausage-making traditions.

Inside you will find:

• 35 traditional sausage recipes
• Polish, Czech, Slovak, Hungarian and Romanian specialties
• Balkan and Former Yugoslavian sausage traditions
• Greek and Turkish regional recipes
• Traditional Maltese sausage making
• Scandinavian and Nordic classics
• Blood sausage specialties from Norway, Sweden and Finland
• Guidance on curing salts, smoking and drying
• Ingredient glossary and equipment recommendations
• Metric measurements throughout

From smoky village sausages and paprika-rich regional specialties to Mediterranean favourites and Nordic classics, Volume 2 offers a comprehensive introduction to the diverse and fascinating world of Eastern European and Northern European sausage making.