Authentic Polish Golumpki Recipe

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Authentic Polish Golumpki Recipe

Most books on sausage making are filled with unknown quality recipes, this book is different. It holds cautiously compiled government recipes that were used by Polish meat plants among 1950-1990. Those recipes were not written by restaurant cooks or college students running web sites, but by the best masters in the meat science industry the country had. The recipes staged in this book come from those government manuals and they were never published before. These are recipes and production processes of the authentic productions that were made by Polish meat plants and sold to the public. Most of those sausages are still made and sold in Poland. The distinguishable strength of the book lies in those elaborate instructions and after reading the book the readers will understand how to make all types of sausages, select the best meats and utilize cures, smoke merchandise with cold or hot smoke, and give rise to their own recipes without adding chemicals.

  • Amazon Sales Rank: #73937 in Books
  • Published on: 2009-06-29
  • Released on: 2009-06-29
  • Original language: English
  • Number of items: 1
  • Dimensions: 9.02″ h x .59″ w x 5.98″ l, .93 pounds
  • Binding: Paperback
  • 286 pages
  • ISBN13: 9780982426722
  • Condition: New
  • Notes: BRAND NEW FROM PUBLISHER! 100% Satisfaction Guarantee. Tracking provided on most orders. Buy with Confidence! Millions of books sold!
Authentic Polish Golumpki Recipe

Authentic Polish Golumpki Recipe Photo

Authentic Polish Golumpki Recipe

Authentic Polish Golumpki Recipe Picture

Authentic Polish Golumpki Recipe

Authentic Polish Golumpki Recipe Pic

Authentic Polish Golumpki Recipe

Authentic Polish Golumpki Recipe Photo

Authentic Polish Golumpki Recipe

Authentic Polish Golumpki Recipe Picture

Authentic Polish Golumpki Recipe

Authentic Polish Golumpki Recipe Pic

32 of 32 people found the following review helpful.
5Polish Sausages, by the Marianski’s and Gebarowski
By Len A. Poli
This book is a must have for any serious home-sausage maker as well as any commercial producer who is looking to produce sausages of quality, not quantity. To my understanding no book of such authenticity on the formulation of Polish sausages has ever been published for the non-commercial sausage maker. It begins with a brief history of Polish sausages and the customs associated with their consumption, but is far more than a history lesson. From a discussion of curing, grinding mixing, smoking, etc. the book proceeds how to make a series of the most accurate, authentic recipes–I should say “formulations’ for over 70 Polish sausages. Now, these are NOT your typical “Polish Kielbasa” found in the U.S. supermarkets, but the traditional, authentic, old-times recipes from master sausage makers. These recipes are standardized by the Polish government, after the demise of the USSR, to maintain the quality and consistency in these products that the people came to demand. Those of you looking for the “supermarket” varieties need to look else ware. Presented in this work are 0ver 70 of the Polish sausage recipes covering fresh, smoked, emulsified, semi-dried and dried products. There are a number of Krakowska types, beer sausage, ham sausage, link sausage, white sausage, head cheeses, liver and blood (kiszkas). The formulations begin with the exact quantities of type and class of meat, the correct amount of cure, the additional ingredients (flavors, etc.0 and a detailed step by step production method. Formulations are given for 100 kilogram and five kilogram recipes. The advantage of the 100 kg formulation is that the values can quickly be converted to percentages and therefore any size batch can be calculated.

14 of 14 people found the following review helpful.
5Outstanding book, professionally written and very well researched
By R. Chartier
As a Master Chef for a high profile 5 star resturant in Downtown San Diego California, I am always in search of new and unique recipes for our menu that pleases the palet of our most discriminating VIP customers.
I know POLISH sausages are a fine meat dish, but I just did not have any reference material that would give me insight on the preperation that would allow me to place Polish Sausage on our menu as most people perceive
Polish sausage as a basic, even bland food, and not very exciting. This all changed after I purchased this extraordinary book! WOW, The Author has knowledge in terms of sausage making that would rival ANY master Chef. The refined details of making truly “Gourmet Grade” sausage just blew me away. I was humbled by degree of scientific formulations that develop taste,texture and the fine patina in aroma unlike any sausage I have served in over 25 years. We added 3 new dishes to our menu as Polish GOURMET specials for our VIP clients. Our #1 dish is now one of the sausage recipes right out of the book, served on a soft fragerent jasmine rice bed with a special leaf wrap. Hats off to the Authors of the book, it is now considered my BIBLE on the fine art of Gourmet Grade Polish sausage making. I received a raise from my employer soon ater the release of the 3 new Polish Sausage menu items for creative innovation. Who could ever figure that would happen? I just hope the authors will not chase me down for a royalty check as that dish is selling like hot cakes in our upstairs dining room at $85.00 a plate.
Hats off to the Authors, a brilliant and superb masterpiece recipe book on the TRUE ART of Polish sausage making that has exceeded my wildest expectations.
Keep Writting! A loyal customer of your fine book works for life….

10 of 10 people found the following review helpful.
5Polish Sausages
By Genoveva T. Rosales
I have purchased many sausage making books over the years. This book is with out a doubt one of the best recipe book I have ever purchased. As a woman I do alot of homemade types of meals and this book showed me all sorts of tricks and techniques I can use, plus it gave you a bit of background of the history of sausage making in Poland. It was well worth the money.

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