Polish Sausages

Download or read book Polish Sausages written by Stanley Marianski and published by Bookmagic LLC. This book was released on 2009 with total page 287 pages. Available in PDF, EPUB and Kindle. Book excerpt: In 1945 Polish meat products were standardized, using traditional time-proven recipes. This edition contains carefully compiled government recipes that were used by Polish meat plants between 1950-1990.

Download or read book Home Production of Quality Meats and Sausages written by and published by Bookmagic LLC. This book was released on 2012-03-21 with total page 702 pages. Available in PDF, EPUB and Kindle. Book excerpt: There has been a need for a comprehensive one-volume reference on the manufacture of meats and sausages at home. There are many cookbooks loaded with recipes which do not build any foundation for the serious hobbyist to follow. This leaves him with little understanding of the sausage making process and afraid to introduce his own ideas. There are professional books that are written for meat plant managers or graduate students, unfortunately, these works are written in such difficult technical terms, that most of them are beyond the comprehension of an average person. Home Production of Quality Meats and Sausages bridges the gap that exists between highly technical textbooks and the requirements of the typical hobbyist. In order to simplify this gap to the absolute minimum, technical terms were substituted with their equivalent but simpler terms and many photographs, drawings and tables were included. The book covers topics such as curing and making brines, smoking meats and sausages, U.S. Standards, making fresh, smoked, emulsified, fermented and air dried products, making special sausages such as head cheeses, blood and liver sausages, low salt, low fat and Kosher products, hams, bacon, butts and loins, poultry, fish and game, creating your own recipes and much more... To get the reader started 172 recipes are provided which were chosen for their originality and historical value. They carry an enormous value as a study material and as a valuable resource on making meat products and sausages. Although recipes play an important role in these products, it is the process that ultimately decides the sausage quality. It is perfectly clear that the authors don't want the reader to copy the recipes only: "We want him to understand the sausage making process and we want him to create his own recipes. We want him to be the sausage maker."

Download or read book Great Sausage Recipes and Meat Curing written by Rytek Kutas and published by The Sausage Maker Inc. This book was released on 1987 with total page 562 pages. Available in PDF, EPUB and Kindle. Book excerpt: The most comprehensive book available on sausage making and meat curing.

Download or read book The Art of Making Fermented Sausages written by Stanley Marianski and published by Bookmagic LLC. This book was released on 2009 with total page 275 pages. Available in PDF, EPUB and Kindle. Book excerpt: In The Art of Making Fermented Sausages readers are provided with detailed information about how to: Control meat acidity and removal of moisture; Choose proper temperatures for fermenting smoking and drying ; Understand and control fermentation process ; Choose proper starter cultures and make traditional or fast-fermented products ; Choose proper equipment, and much more. --Publisher's website.

Download or read book Polish Your Kitchen written by Anna Hurning and published by . This book was released on 2022-03-22 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt: Polish Your Kitchen: My Family Table is a collection of recipes handed down from generation to generation, featuring more than 100 classic Polish dishes from the author's family home and reflecting the traditional flavors and cooking styles of the Polish hearth. This book is perfect for anyone that wants to bring a taste of Poland into their home.

Download or read book Sausage written by Victoria Wise and published by Ten Speed Press. This book was released on 2011-06-29 with total page 178 pages. Available in PDF, EPUB and Kindle. Book excerpt: Think Beyond the Link You don’t have to be an expert cook or have a fancy kitchen to make sausage at home. If you simply think beyond the link, you’ll find a whole world of sausage possibilities. Patties, meatballs, fish balls, veg balls, meat loaf—these are all sausages without casings that are every bit as savory and satisfying as their linked cousins. And, since they do not require special equipment, they are a snap to make at home. In Sausage, Victoria Wise shares more than 75 recipes for easy-to-make, no-casing-required pork, beef, lamb, poultry, seafood, and even vegetarian sausages, including innovative recipes that turn them into sophisticated meals. An inviting and wonderfully diverse collection from all around the globe, this compendium features European classics, American mainstays, Asian favorites, Middle Eastern inspirations, and sausages African in origin. You will find dishes for every meal and occasion, such as Rustic Cornmeal Pancakes Dappled with American Breakfast Sausage and Slicked with Maple Syrup; Lunch Pie, aka Quiche, with Toulouse Sausage and Spinach; Vietnamese-Style Beef Sausage and Vegetable Spring Rolls with Mint Dipping Sauce; and Merguez and Apple Tagine over Couscous with Harissa. For those who like their sausage in traditional links, Wise offers expert direction for stuffing sausage into casings. Beautifully written and photographed, Sausage is the only book of its kind. Its array of inventive sausages and sausage-centric dishes are inspiration for both the new and the well-seasoned cook. Making sausage at home has never been so easy—nor the results so delicious.

Download or read book The Complete Idiot's Guide to Sausage Making written by Jeanette Hurt and published by Penguin. This book was released on 2012-02-07 with total page 203 pages. Available in PDF, EPUB and Kindle. Book excerpt: Features sixty-five recipes for all meats including game and seafood. Also includes delicious recipes for vegetarian sausages and home-made condiments.