Description

For centuries Polish Smoked Sausage was made entirely of pork. Then in 1964, the Polish Government introduced a second version of the sausage that was made of 80% pork and 20% beef. All other ingredients: salt, pepper, sugar, garlic, and marjoram remain the same in both recipes.
Most books on sausage making are filled with unknown quality recipes, this book is different. It contains carefully compiled government recipes that were used by Polish meat plants between 1950-1990. Those recipes were not written by restaurant cooks or college students running websites, but by the best professionals in the meat science industry the country had. The recipes presented in this book come from those government manuals and they were never published before.