Polish Sausages, Authentic Recipes And Instructions

What separates this book from others is that it covers all types of meat products and sausages.You have blood sausages, head cheeses and meat jellies, liver sausages, Kosher sausages, hams, jerky, and meat jellies, liver sausages, bacon, salami and other products. Not just the recipesbut the manufacturing process as well. All backed up with the governnment standarts and plenty of fotos and drawings.Strong emphasis is placed on safety, I have especially linked the explanation of behavior of bacteria. The first part of the book deals with meat science but it is written in such a simple and logical manner that it was a breeze.The book is huge and at this price is a steal.

I have been making sausage for years now and came across this book. I have now expanded my sausage making into many varieties due to this book. But I still use my grandmas recipe for fresh polish sausage. :-) Being of polish heritage, it has been great to produce varieties that my mom remembers from her youth. It is not just a bunch of recipes, they go into history and explanations of procedures and meat selection and all kinds of stuff you will never find in just a recipe book.

I really enjoyed this book. Interesting to read, very helpful and never dull. I liked all the historical and political background. The technical information is comprehensive but easy to understand. I enjoyed reading all the hundred plus recepies but realistically I perhaps will only use a dozen or so them. I have tried a couple already and my sausages turned out delicious and of near professional quality although I am a beginner. The kind of knowledge provided in this book will also enable the home sausage maker to become creative and improvise in many ways. Anyone one interested in making traditional Polish or other traditional type sausages and smoking should own this book.

Much of what this book details applies to all meat handling and sausage making. You can't go wrong following the process instructions.There are also many recipes at the back of the book that are adaptable to any quantity.If you want to definitive Polish sausage book, this is the one.If you want a good general text on making sausage, this is also the one.

Most of the recipes, I already have gotten from the web, but there is a lot of other good information to be had here.

This is one of the best books out there for the beginner to the more advanced sausage maker. Lots of authentic recipes that you can add to or change to your liking if you want to make them your own. I have a lot of smoking and sausage making books and this one is a keeper. If you are a beginner please make sure you understand the differences between cure #1 and cure #2 there is a major difference for what they are used for.

This is the real deal. My neighbor from Łódź had an aunt who worked in the Polish Meat Production, and they said this is the real recipes. I have made at least 5 different batches, and they are fantastic. Good Job Maianski's

This book contains recipes for true homemade sausages that contain only the Meat,Fat & Spices (sometime Cure) with No fillers, extenders, chemicals, or Junk meat products that are added commercially by the manufacturers of sausage products - The added fillers Etc. are added only to extend shelf life, increase weight,(Less Meat) and use up scrap products that you would not eat or use in your home except (Pigs ears-feet and other Ethnic dishes)They are added to increase the manufactures profits

Very well laid out book. It also gives some of the background on why it has been printed and the history of Polish sausages.Yes the photos are black and white. This is a book about the official Polish Government regulations with regards to sausages, as well as the recipes used. It is not a fancy photo journal. If you want fancy photos go somewhere else. If you want to actually make authentic Polish sausages, buy this book. The recipes are so detailed you don't even need the photos.

Very Detailed, Amazing book

Honestly, i dont understand why the pictures are black-white. WHY? In such a way the pictures are simply useless. I cannot see how the sausages or meat should like in reality. Sorry, but such approach is insulting me as a customer. We are in 2018 not in 1978!!!

A most to buy.

Anybody that is serious about smoking and curing meat should read this book.Seems a little technical in places but is very informative and covers food safetyvery well