Erschienen in „natur“ 12/18
Text: Sigrid Krügel ; Fotos: Uli Reinhardt
Chop, grind, mortar, knead: At the Herrmannsdorfer Landwerkstätten in Glonn near Munich, master butcher Johannes Kratzer demonstrates how to make two types of sausage meat and operate a sausage stuffer. A personal attempt.