Explore the finer side of sausage making and traditional charcuterie. This category brings together smooth emulsified sausages, finely processed meat products and speciality preparations that are poached, cooked or baked rather than simply grilled as fresh sausages.
From Frankfurters, Lyoner and fine Bratwurst to Leberkäse, meat loaves, pâtés and other traditional charcuterie, these recipes introduce techniques for creating smooth textures, stable emulsions and distinctive regional specialities—all adapted for practical preparation in the home kitchen.
A classic German bratwurst with a wonderfully smooth, delicate texture and mild, aromatic seasoning. Pepper, ginger, allspice and cardamom are balanced with a subtle touch of lemon zest for a fine sausage that's equally delicious served hot from the pot or lightly browned before serving.
2026-08-14 11:57
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A Bavarian classic with a beautifully browned crust and a smooth, juicy interior. Made from finely processed beef, pork and back fat with traditional aromatic seasoning, Leberkäse is baked in a loaf tin and best enjoyed warm with mustard, pretzels or a fresh bread roll.
2026-08-16 11:07
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My personal take on traditional Leberkäse combines a smooth beef and pork base with lactose-free cheddar, pickled peppers, mushrooms, onion and fresh chilli. Rich, savoury and gently spicy, it's a Leberkäse that has developed around the flavours we enjoy in our own kitchen.
2026-08-17 20:59
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Unlike the famous Bavarian version, Thüringer Leberkäse really does contain liver. This regional variation combines beef liver, beef chuck, pork belly and back fat with gently fried onion and warming spices for a rich, savoury meat loaf.
2026-08-19 12:20
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A rich and spreadable Bavarian-style liver sausage with pork, liver, gently cooked onions and the malty character of dark beer. Marjoram and traditional warm spices round out this hearty homemade Leberwurst.
2026-09-18 15:04
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