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 Polish Sausages, Authentic Recipes And Instructions readers will understand how to:
* Select best meats and apply cures.
* Smoke products with cold or hot smoke.
* Make all types of sausages (fresh, smoked, head cheeses, liver and blood sausages).
* Create own recipes without adding chemicals.