- Feb 22, 2006
- 34
- 12
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 Polish Sausage A, Polish Sausage B, Polish Sausage C etc. What a joke.
By varying the amount of spices and using diffferent meat combinations I can create so many recipes that I will need to use the Chinese alphabet (2,000 characters) to name them all. On a weekly basis I will try to provide one sausage recipe and instructions for making it. I will not be influenced by my own or my neighbor's preferences, instead I will rely on instructions and methods of Polish meat plants and sausage makers. They have been making those products for sale to the public and they had to be made good otherwise consumers would not buy them.
American meat plants don't have the slightest idea what a Polish sausage should consist of. They use the name "kielbasa" or "Polish Sausage" as a marketing trick to gain the trust of the customer and anything that goes inside a one foot long and 36 mm diameter casing is called kielbasa or Polish sausage.
Who We Are
In November 2004, when Miroslaw Gebarowski started a Polish sausage forum dedicated to the traditional methods of meat preparation, little did he imagine of what would follow next. The idea took off like a rocket and to organize daily posts and growing material a web site was needed and three months later in February 2005, www.wedlinydomowe.pl (Wedliny Domowe signifies meat products made at home) was born. Today, we have three thousand members, many of them professionally educated and trained meat technologists and sausage makers. For a small country this is quite an achievement. Needless to say our site is enormous and is one of the most trafficked sites in Poland. By a popular demand in August 2006 the Wedliny Domowe First National Convention took place. This year the 3 Day Second National Convention will be even bigger with guests from other countries, international press and television.
We probably have every sausage or meat product that was ever made in Poland on file (hundreds recipes) and we would like to share our hundreds of years of sausage making tradition with all sausage making lovers in other countries. This is why we are expanding our English site www.wedlinydomowe.com where we are going to post a lot of unique material that we have not seen anywhere else. For example we have hundreds of original recipes, supported by detailed instructions, of meat products that the Polish Communist Government made and sold in 1950-1989 in Polish stores. This was the Golden Era of Polish Meat Products when no chemicals were added.
Our members are curious about sausage making in the Western countries and barbecuing and grilling techniques which have become increasingly popular in Poland. We will gladly answer any questions you might have and if there is a question that is hard to answer, there are dozens of professionals in our group in Poland that will come to the rescue.
Stanley Marianski
By varying the amount of spices and using diffferent meat combinations I can create so many recipes that I will need to use the Chinese alphabet (2,000 characters) to name them all. On a weekly basis I will try to provide one sausage recipe and instructions for making it. I will not be influenced by my own or my neighbor's preferences, instead I will rely on instructions and methods of Polish meat plants and sausage makers. They have been making those products for sale to the public and they had to be made good otherwise consumers would not buy them.
American meat plants don't have the slightest idea what a Polish sausage should consist of. They use the name "kielbasa" or "Polish Sausage" as a marketing trick to gain the trust of the customer and anything that goes inside a one foot long and 36 mm diameter casing is called kielbasa or Polish sausage.
Who We Are
In November 2004, when Miroslaw Gebarowski started a Polish sausage forum dedicated to the traditional methods of meat preparation, little did he imagine of what would follow next. The idea took off like a rocket and to organize daily posts and growing material a web site was needed and three months later in February 2005, www.wedlinydomowe.pl (Wedliny Domowe signifies meat products made at home) was born. Today, we have three thousand members, many of them professionally educated and trained meat technologists and sausage makers. For a small country this is quite an achievement. Needless to say our site is enormous and is one of the most trafficked sites in Poland. By a popular demand in August 2006 the Wedliny Domowe First National Convention took place. This year the 3 Day Second National Convention will be even bigger with guests from other countries, international press and television.
We probably have every sausage or meat product that was ever made in Poland on file (hundreds recipes) and we would like to share our hundreds of years of sausage making tradition with all sausage making lovers in other countries. This is why we are expanding our English site www.wedlinydomowe.com where we are going to post a lot of unique material that we have not seen anywhere else. For example we have hundreds of original recipes, supported by detailed instructions, of meat products that the Polish Communist Government made and sold in 1950-1989 in Polish stores. This was the Golden Era of Polish Meat Products when no chemicals were added.
Our members are curious about sausage making in the Western countries and barbecuing and grilling techniques which have become increasingly popular in Poland. We will gladly answer any questions you might have and if there is a question that is hard to answer, there are dozens of professionals in our group in Poland that will come to the rescue.
Stanley Marianski
