27 pages, PDF format, from the FIRE&FOOD magazines of the last years

Contents:
Grilled sausage is always a good idea - whether in summer as an appetizer for hungry guests at a barbecue party, in autumn around the campfire after a long walk over hill, dale and rustling leaves, or in winter as a reliable basis for the next round of mulled wine at the Christmas market. It just has to be really hot and tasty. This eDossier gets to the bottom of the sausage and takes a close look at this "typically German" dish. Find out all kinds of specialist knowledge about sausage production and discover the best recipes from the meat sommeliers and grill professionals from FIRE&FOOD on 27 jam-packed pages.