Denny O there are a few still on Ebay. I paid about half for what they were listed for. Especially since shipping was free on this one. The seller combined the shipping for me from my other item.
There are also different editions of this from what I saw.
Polish Sausages book by Stanley Marianski
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Has anyone read this book. Interesting read and even more interesting how the Polish Government does so much regulation as to types. The number of recipes are just overwhelming and was wondering if anyone has tried any of the recipes and have recommendation of which ones to try. I don’t think I’ll live long enough to make every one in just this book alone… Thanks
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I have “Home Production of Quality Meats and Sausages” but not the one that focuses on Polish sausages.
Poland isn’t the only country that regulates styles strictly. A lot of places make sure your product is what you say it is. I applaud that.
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TexLaw Got that one as well. You are so correct that many places do respect specific recipes, it seems okay to vari, just cant call it the same name. Wise to protect the integrity of a specific name.
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
Chef I have that book and a few of his others. I have made some of the recipes, krakowska, beer, myśliwska, fresh/white Polish and kabanosy. Those are the ones I canI can remember off the top of my head. There are many that I grew up with, but are d____ near impossible to find unless you live in a specific community.
The recipes turned out very good, and I have tweaked them to my preference. I grew up making fresh Polish sausage with family members and that book and Rytek’s were the ones I used to expand my knowledge and experience. Growing up nobody used measuring devices other than their hands and eyes, so no one could give me a recipe for anything so I spent time tweaking the ingredients that I knew and then these books came along and this site and my knowledge and experience has grown exponentially.
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Is there any types that include cured fine and coarse grind mixed? I have had a brat at a german restaurant that when you bite into it you get two textures, one seems like fresh sausage, thre other looks like chuncks of ham. It was the most delicious brat ive ever had. No idea what its called or how its made.
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mikemikemike there are 40 hot smoked dry sausages with long shelf lives, and another 25 hot smoked, coarse & medium ground with limited shelf lives. The rest are all fresh sausages.
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I found the description of the type of brat they serve.
Bavarian Bratwurst
Coarsely ground pork and beef sausage in a natural casing.
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