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Polish Sausages by Stanley & Adam Marianski and Miroslaw Gebarowski. Most books on sausage making are filled with unknown quality recipes, this book is different. It contains carefully compiled government recipes that were used by Polish meat plants between 1950-1990. Those recipes were not written by restaurant cooks or college students running web sites, but by the best professionals in the meat science industry the country had. The recipes presented in this book come from those government manuals and they were never published before. These are recipes and production processes of the authentic products that were made by Polish meat plants and sold to the public. Most of those sausages are still made and sold in Poland. The unique strength of the book lies in those detailed instructions and after reading the book the readers will understand how to make all types of sausages, select the best meats and apply cures, smoke products with cold or hot smoke, and create their own recipes without adding chemicals. Chapters are;
History of Polish sausages
Making sausages
Food safety
Authentic Polish sausage recipes
Smoking emulsified sausages
Fermented sausages
Fresh sausages
Head cheeses
Liver sausages
Blood sausages
Practical sausage making
Old sausage recipes
Other sausages of merit

Softcover, 271 pages, 150mm x 230mm, b&w photos and drawings, brand new. Check out my other listings for more books Im happy to combine postage where possible. Pickup is at Seddon. Please click here to ask a question
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  • Seller allows pick-ups
  • Seller location: Blenheim, Marlborough, NZ

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