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Polish Sausages, Authentic Recipes And Instructions

Marianski, Stanley; Marianski, Adam; Gebarowski, Miroslaw

Published by Outskirts Press, 2007
ISBN 10: 1432713442 / ISBN 13: 9781432713447
Used / Soft Cover / Quantity Available: 1
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About the Book

Bibliographic Details

Title: Polish Sausages, Authentic Recipes And ...

Publisher: Outskirts Press

Publication Date: 2007

Binding: Soft Cover

Book Condition: Good


Clean text. Binding intact. Spine slightly cocked/slanted. Moderate shelf wear, creasing present on covers. Small barcode sticker present on rear cover. (Z35). Bookseller Inventory # 100706186

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Polish Government Secret Sausage Recipes!

In 1945 someone in the newly organized Polish government came up with a brilliant idea of standardizing Polish meat products using traditional time proven recipes. The official list of meat products and sausages was drawn and the Department of the Meat Industry started to work out details. In 1959 the first official guide for making meat products and sausages was issued which was followed in 1960 by a slightly revised version. Then in 1964 the Polish Government issued the final version that covered 84 meat products and 119 sausages. Those manuals reserved for internal use only helped to create the best meat industry that ever existed anywhere and this standardization allowed Poland to produce sausages of high and consistent quality. They were not written by restaurant cooks or college students, but by the best professionals in meat science the country had. The recipes presented in this book come from these manuals and they were never published before. These are recipes and production processes of the products that were really made by Polish meat plants and sold to the public. Most of those sausages are still made and sold in Poland today.

About the Author: Stanley Marianski, born in Poland, left the country at the age of twenty to start his never ending voyages that took him to countries like South Africa, Argentina, Chile, The Caribbean and all of Europe, before finally settling down in 1979 in the USA. Such a lifestyle helped him master six languages and also learn a variety of methods of food preparation. One passion remained with him throughout his travels-the art of smoking meats and sausages, a skill he had learned as a child from his parents. With his sons Adam and Robert, they run the highly popular web site dedicated to smoking meats and making sausages.

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