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Authentic Polish Sausage Recipe Book

post #1 of 16
Thread Starter 
Being married to my wife, who is half Russian, half Polish, I am required from time to time, to make her some Polish sausage. So far, I have only made the ones in Rytek's book, both fresh and smoked with slight tweeks on the amount of ingredients. I'm not bragging or anything, but she did say that they rivaled those of her old town meat market back in Pennsylvania.
I came across a book today online and would like to know if anyone has it or could suggest a great book that uses TODAY's cures.
The book in the link below was written back in 1964 according to the site so I don't know if the curing methods are old school, or if the book has since been updated with modern practices.


post #2 of 16
I found 13 positive (5 out of 5) stars and one critical (1 out of 5) stars for this book on Amazon. The one person that didn't like it was a dumb a** that mostly complained that the measurements were in grams. I prefer recipes that have the spices and cure in grams. It is much more accurate and makes it easier to cut/multiply the recipe if you want.

You might save some money by looking for the book on Amazon or eBay.
post #3 of 16
Don't know what exactly you mean by "Today's Cures" but being 100% Polak and doing this for almost 40 years, I can say yes go and buy it....I did, as well as many more. It just adds to your arsenal.

Also check out this site, for the real thing.icon_wink.gif

post #4 of 16
the author of the book....

Adam Marianski continues the family tradition by making sausages, cheeses and his own wine. On addition he runs the poperular web site www.wedlinydomowe.com dedicated to smoking meats and making sausages.

i just got done ordering it as well as another book he wrote on fermented sausages...


post #5 of 16
Kurwa Mac -buy that book!
post #6 of 16
Ok guys I'm writing all of this down cause I too want to make some really good german, polish, just really good sausage too. I already have rytec's book and it on the toilet now for daily reading and studing. So I can take all the knowledge you can dish out.
post #7 of 16
I just picked this one up from Allied Kenco the other day, I'll have to check the other one out.

post #8 of 16
Thread Starter 
Yes, that is a great site. Trying to gather as many resources as I can. One can never have too many good meat/sausage books icon_mrgreen.gif
When I said Today's Cures, I was referring to things such as insta cure, Tenderquick ect, being that old of a book, I want to make sure they are not using old world cures like saltpeter.
Moderns, safe cures is how I should have phrased it.
Thanks again for posting that link.

Thanks to everyone who helped here, much appreciated.
post #9 of 16
Ya can take a saltpeter recipe an simply replace that with instacure er such. Just make sure if yer doin somethin like a dried salamie er such ya use the right cure IE: if yer doin short term stuff that yer smokin right away ya use cure #1 er it's many other names an if yer doin the long term type cures ya use cure #2.

Some a the old recipes er mighty fine!
post #10 of 16
Na zdrowie i sto lat!PDT_Armataz_01_34.gif
post #11 of 16
Thread Starter 
Heres to your health for the next 100 years?
Is that righticon_mrgreen.gif
post #12 of 16
"To your health, and may you live 100 years"

Usually spoken with with a glass raised highicon_smile.gif
post #13 of 16
i remember the grandparents, whenever a shotglass was filled and drank... those words were said!!!
post #14 of 16

An excellent addition

While I still use Kutas's book for most things, I have used this one for Kabanosy and for the basic smoke sausage recipe once or twice. The recipes are great, and its interesting reading to boot. Some history of the polish sausage industry in Poland, goverment standards n' such, good stuff.
post #15 of 16
I forgot, the book says it contains the 'government standardized' recipes therein. FYI. And I'm pretty sure the recipes list Prague #1 or #2 (Instacure, Surecure, whatever your brand is). TenderQuick is different, it has the salt and sugar already added to the curing agent, kind of like a pre-mix.

post #16 of 16
Thread Starter 
Hey Mark, which book did you use?icon_mrgreen.gif
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