Vincent Klink


160 pages
First day of sale: 13.01.2016
ISBN 978-3-8321-6347-1


Recipes, Legends, Delight

This is it! The sausage is at stake! This universal, widely underestimated object of cultural value, the legend among food. No matter if bloody, fried, dry or smoked – the sausage is in every one’s mouth.

Only heaven knows what it is made of: Even though this phrase has contributed to the great success of the sausage, today it causes doubts. It’s time to crowd the sausage.

Star chef Vincent Klink remembers the bloody, but soulful days of slaughtering and gives recipes for the preparation of the sausage up to filling it yourself. The illustrator Nikolaus Heidelbach arranges in his culinary still lives the cold cuts in a loving and surprising way.

And Wiglaf Droste, the "Tom Waits of satirical snapshots" (Galore magazine) describes the sausage, from the curried one to the object of sexual desire, from the regional likings to the attempt to explain the world as a sausage.

Nikolaus Heidelbach

Nikolaus Heidelbach lives in Cologne. His picture books and illustrations have won many prizes and in 2000 he received the special lifetime achievement award presented by the German Youth Literature Prize. The 1995 edition of the "Märchen der Brüder Grimm" which he selected and illustrated is just as celebrated as his edition of Hans Christian Andersen’s fairy tales published in 2004.

Wiglaf Droste

Wiglaf Droste is author, columnist, and singer and lives either on the road or in Berlin. In 2003 he was awarded the Ben Stiller Prize for his “connection of coarse sounds and fine style” as well as the Annette von Droste Hülshoff Prize in 2005. Along with Vincent Klink he has edited the culinary propaganda pamphlet Häuptling Eigener Herd since 1999.

Vincent Klink

Vincent Klink cooks in his own Michelin-starred Restaurant Wielandshöhe in Stuttgart (district Degerloch). On television one can take a look at his cooking (“ARD-Buffet”, “Vincent Klinks Kochkunst”). Among other things he has published the culinary yearbook “Rübe” (Turnip) at Haffmans and Klett-Cotta’s “Kulinarischen Almanach”.