By Stanley and Adam Marianski, and Miroslaw Gebarowski
No book has come close to covering the socio-historical origin of what is widely regarded as the king of sausage, the Smoked Polish Kielbasa. We’re not talking about the mass-produced, commercially sold, smoked, brands sold in supermarkets. The recipes contained in this book are 100% authentic. That means they are from sources formerly lost to history in the Cold War era that regulated exactly how each recipe was to be prepared and made 119 varying sausages to those strict regulations. Polish Sausages is a breath of fresh air and also a testament to the growth of the slow-food movement. Recipes include: Smoked Polish Sausage, Metka, Kabanos, Salami Krakowskie, Headcheese, Kiszka and over 60 more! Another Marianski instant Best-Seller.