Customer Reviews

Polish Sausages, Authentic Recipes And Instructions

5 star:		(16)
4 star:		(1)
3 star:		(0)
2 star:		(0)
1 star:		(1)

 

 

This book is a must have for any serious home-sausage maker as well as any commercial producer who is looking to produce sausages of quality, not quantity. To my understanding no book of such authenticity on the formulation of Polish sausages has ever been published for the non-commercial sausage maker. It begins with a brief history of Polish sausages and the customs associated with their consumption, but is far more than a history lesson. From a discussion of curing, grinding mixing, smoking, etc. the book proceeds how to make a series of the most accurate, authentic recipes--I should say "formulations' for over 70 Polish sausages. Now, these are NOT your typical "Polish Kielbasa" found in the U.S. supermarkets, but the traditional, authentic, old-times recipes from master sausage makers. These recipes are standardized by the Polish government, after the demise of the USSR, to maintain the quality and consistency in these products that the people came to demand. Those of you looking for the "supermarket" varieties need to look else ware. Presented in this work are 0ver 70 of the Polish sausage recipes covering fresh, smoked, emulsified, semi-dried and dried products. There are a number of Krakowska types, beer sausage, ham sausage, link sausage, white sausage, head cheeses, liver and blood (kiszkas). The formulations begin with the exact quantities of type and class of meat, the correct amount of cure, the additional ingredients (flavors, etc.0 and a detailed step by step production method. Formulations are given for 100 kilogram and five kilogram recipes. The advantage of the 100 kg formulation is that the values can quickly be converted to percentages and therefore any size batch can be calculated.

As a Master Chef for a high profile 5 star resturant in Downtown San Diego California, I am always in search of new and unique recipes for our menu that pleases the palet of our most discriminating VIP customers.
I know POLISH sausages are a fine meat dish, but I just did not have any reference material that would give me insight on the preperation that would allow me to place Polish Sausage on our menu as most people perceive
Polish sausage as a basic, even bland food, and not very exciting. This all changed after I purchased this extraordinary book! WOW, The Author has knowledge in terms of sausage making that would rival ANY master Chef. The refined details of making truly "Gourmet Grade" sausage just blew me away. I was humbled by degree of scientific formulations that develop taste,texture and the fine patina in aroma unlike any sausage I have served in over 25 years. We added 3 new dishes to our menu as Polish GOURMET specials for our VIP clients. Our #1 dish is now one of the sausage recipes right out of the book, served on a soft fragerent jasmine rice bed with a special leaf wrap. Hats off to the Authors of the book, it is now considered my BIBLE on the fine art of Gourmet Grade Polish sausage making. I received a raise from my employer soon ater the release of the 3 new Polish Sausage menu items for creative innovation. Who could ever figure that would happen? I just hope the authors will not chase me down for a royalty check as that dish is selling like hot cakes in our upstairs dining room at $85.00 a plate.
Hats off to the Authors, a brilliant and superb masterpiece recipe book on the TRUE ART of Polish sausage making that has exceeded my wildest expectations.
Keep Writting! A loyal customer of your fine book works for life....

I have purchased many sausage making books over the years. This book is with out a doubt one of the best recipe book I have ever purchased. As a woman I do alot of homemade types of meals and this book showed me all sorts of tricks and techniques I can use, plus it gave you a bit of background of the history of sausage making in Poland. It was well worth the money.

If you just buy 1 book on sausage making, this is the book to buy.

I'll echo Len Poli's critique of this book. This is a must-have. While many of the recipes seem to be similar, there are subtle variations. The technical information on sausage making is outstanding and easy to comprehend. This technical information is reason itself to buy the book. Excellent chapters devoted to liver sausage, blood sausage, and head cheese. Great chapter on old sausage recipes.

If you want to make a top quality sausage this book will show you the way. But, if you want a simple sausage that will be cooked on a grill you will not find it in this book. You can't just go to the recipe section and read it. Even the recipe section is called Authentic Polish Sausage Recipes "And Things You Need To Know to Understand Them". Be sure to read the Meat Classes section on page 29 or else you will not understand the recipes. This book requires a deeper study of making sausages but if you are serious about the results you will find this work most gratifying.

Superb book. Just by reading sausage making instuctions that accompany every recipe one can learn the art of sausage making. What I found very interesting is to see how every part of the pig is used to make different sausages. As the authors honestly write this is not the book on sausage making but the book about Polish sausages, yet they manage in just one chapter to explain wonderfully how the sausages should be made. And the chapter on curing meats is superb. It covers not only American cures but the cures used in other countries and how they are applied. They don't stop at saying that nitrites are needed for smoked meats but also explain how much nitrite is needed and what happens if we add too much or too little of it.

I have had this book well over a year now and after referring to it time after time I must give the authors their due respect.
I am a novice in sausage making to say the least but the step by step instructions make sausage making easy and understandable. This is a terrific book for authentic Polish sausage. Some of the ingredients may be hard to find but well worth the search.
My hat is off to Adam with his persistence in retrieving the manuals to present us with the recipes.
Great job and thanks.

Growing up Polish/Lithuanian (2nd Generation in the US) my fondest memories are around Christmas & Easter and helping my Dad making keilbasi (fresh) & Boilo during the holidays. I still remember the finished product drying on a broom stick near a radiator. Naturally the recipes were never written down and I kept the tradition going with my children. It may be forced but they'll remember it when my age. For years my bible on keilbasi was Rytek Kutas (see page 20). I was thrilled that the authors acknowledged the man. The book is excellent on the authentic version of Polish "sausage" keilbasi. The intro is great on history and since I prepare mine from scratch I like the sections on meat classes. I've yet to try this reference but for years of "hit & miss" and using just pork [...] I'm hoping this will "refine" my finished product. The book is a must have for the true keilbasi enthusiast. Throw a section in on Boilo. As for "by Tom", buy a book on Margaritas. The recipes are the same but the slight variation makes a different drink to a connoisuer.

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.