TABLE OF CONTENTS for Polish Sausages: Authentic Recipes and Instructions

Introduction v Why Did the Polish Government Regulate Sausages? Why Did We Make Better Sausage Before? How Our Book Differs from Others For Whom is this Book Written vi viii ix x Chapter 1 : History of Polish Sausages 1 The Importance of Christmas and Easter Holidays History of Sausages - The Middle Ages Lithuanian Products Between the Wars Period (1918-1939) The World War II The Glory Years of Polish Sausages (1945 - 1989) Trade Associations (Cechy) Which Way Are We Going? The European Certificates of Origin The Mystery of Polish Sausages - What is Kielbasa? Why Sausages Made 50 Years Ago Were Better 2 6 8 9 10 10 14 16 24 18 21 Chapter 2 : Making Sausages 27 Meat Selection Meat Classes Curing Methods of Curing Dry Method of Curing Curing and Meat Color Curing Fats Curing with Nitrites Nitrites and the Law Nitrites and Safety Concerns American Cures European Cures Comminuted Products Curing Temperatures Grinding Mixing Stuffing Conditioning Smoking Cold Smoking Warm Smoking Hot Smoking Wet Smoking Smoke Generation Wood For Smoking Smoking Temperatures Building a Smokehouse Basic Parts of a Smoker Barrel with a Separate Fire Pit Top Cover and Draft Control Cooking Sausages Methods of Cooking Cooking in a Smoker Packing in Water Baking in Oven 27 29 36 36 37 37 38 38 39 39 40 41 41 42 42 43 44 45 46 46 47 48 49 49 50 51 52 52 56 58 60 60 60 61 61

Chapter 3 : Food Safety 63 What is Botulism? How to Prevent Botulism Trichinae Good Manufacturing Practices Temperature Control Storing Meat Freezing Meat Thawing Meat 63 63 64 65 65 66 66 66 Chapter 4 : Polish Sausage Classification 67 Chapter 5 : Authentic Polish Sausage Recipes 71 Curing Meats for Special Sausages Blood Salting Nitrites, Cure #1, and European Peklosol Herbal Pepper Bread Crumbs and Dry Rolls Semolina Buckwheat and Barley Groats Skwarki Spices Sugar Smokesticks Placement Yield Salt Content Nitrite Content General Notes Sausage Names Yalta Conference List of Polish Sausages Smoked Sausages Cold Smoked Dry and Semi-Dry Sausages Hot Smoked Dry and Semi-Dry Sausages Hot Smoked Sausages Special Group Sausages 72 73 75 76 76 77 77 77 78 78 78 79 79 80 80 82 84 81 84 89 89 89 90 Chapter 6 : Smoked Emulsified Sausages 157 Chapter 7 : Fermented Sausages 177 Chapter 8 : Fresh Sausages 184 Chapter 9 : Head Cheeses 187 Chapter 10 : Liver Sausages 211 Chapter 11 : Blood Sausages 225 Chapter 12 : Practical Sausage Making 243 Meat Selection Curing Curing Simplified An Easier Way to Make Sausages Sausage Recipe Secrets 243 244 244 246 247 Chapter 13 : Old Sausage Recipes 251 Chapter 14 : Other Sausages of Merit 259 Appendix A Recipe Index Index 264 267