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Making Healthy Sausages is a book that has been long overdue. The book reinvents the traditional sausage making process by introducing a completely new way of thinking. The sausage is not spiced hamburger meat anymore, but rather a “package” that contains meat plus other ingredients. All those...
A new book-Home Production of Quality Meats and Sausages by Stanley and Adam Marianski has recently been released. Not a simple cookbook loaded with recipes but rather a one- volume reference (700 pages) that bridges the gap that exists between technical textbooks and the requirements of the...
Head cheese or brawn or souse is in fact not a cheese, but rather a jellied loaf or sausage that may or may not be stuffed into a large diameter casing. Traditionally it was made entirely from the pork head meat but today people who live in large cities can not buy pork head anymore. But… we...
I would like to start a thread on Polish Sausages as there is a great deal of confusion out there. Not only on the Internet, but in books and everywhere. I have bought a book ($250.00) that is written by a famous professor from the known university and he lists 22 Polish Sausages. He names them...
On my recent trip to Poland I have discovered the most original wood smoker that I have seen in my life. This guy deserves medal for his inventiveness:
http://www.wedlinydomowe.com/photo_g...s/poliwoda.htm
A different book on meat smoking that came out in April 2006. This is not a cookbook loaded with recipes but rather a tutorial on the art of traditional smoking. It excels at explaining the differences between smoking, barbecuing and grilling. Great information on cold smoking and hot smoking...
Photos of a beautifully designed and built smokehouse. I hope they will provide some ideas, too.
http://www.wedlinydomowe.com/s_desig...nstruction.htm
There are even more photos of traditional wood smokehouses from Poland at: http://www.wedlinydomowe.com/photo_galleries/names.htm
Some quite...
Sausage Recipe Secrets
Basically sausage is meat, salt and pepper. I will never forget when I made my first Polish smoked sausage that turned out very well and I proudly gave it to my friend - professional sausage maker Waldemar to try. I have included salt, pepper, garlic, and added...