Miami, FL, September 24, 2007 --(PR.com
)-- Before the fall of the Berlin Wall, only the Polish government and local sausage makers knew the secrets to making the finest Polish sausages. When the political climate changed, so did the sausages, as Polish manufacturers competing in the world market opted for faster and cheaper production over quality. With the release of Polish Sausages: Authentic Recipes & Instructions, the opportunity for sausage makers once again to create the best of the best Polish sausages is now possible.
After World War II, the newly organized Polish government came up with the brilliant idea of standardizing Polish meat products using traditional recipes. In 1959 the first official guide was issued; then in 1964 the Polish Government published the final version, which covered eighty-four meat products and 119 sausages. These manuals, which were written by meat science professionals, allowed Poland to produce sausages of the highest and most consistent quality. But after the defeat of communism, the state’s quality controls were no longer in place, and decade by decade, sausage making fell victim to the adulteration of food products for the sake of the economic bottom-line.
In an effort to bring Polish sausages back to their former delectable glory, authors Miroslaw Gebarowski and father-son team Stanley and Adam Marianski have created Polish Sausages: Authentic Recipes and Instructions, a book that is long overdue in its value to the Polish sausage-making industry.
In Polish Sausages, readers are provided with detailed information about:
• The history of Polish sausages
• How meat is classified
• Methods of curing, grinding, brining, and cooking
• All about cold smoking and how to create a finished smoker
• The truth about food safety & chemical additives
ISBN(s): 1432713447 Format(s): 6.14 x 9.21 Paperback SRP: US $19.95/CAN $21.95
For more information or to contact the author, visit www.outskirtspress.com/PolishSausages
Miroslaw Gebarowski a native-born Pole, collected recipes, books and government manuals related to making meat products and became an accomplished sausage maker and authority on the subject. After the change of the political system in 1989, he became so dissatisfied with the deteriorating state of once great Polish meat products that in November 2004, he started a sausage forum, and in February 2005, created www.wedlinydomowe.pl, a website dedicated to traditional ways of making meat products without the use of chemicals. Little did Gebarowski imagine that he would create one of the most popular sites in Poland and the biggest site of this kind on the Internet. Today, his website also carries information about the traditional ways of making bread, cheese, and butter.
Stanley Marianski was born in war-ravaged Poland, but left his homeland at the age of twenty to begin a series of voyages that took him to South Africa, Argentina, Chile, Mexico, the Caribbean and Europe. Such a varied lifestyle helped him master five languages and also learn a variety of methods of food preparation. No matter his destination, though, one passion remained with him throughout his travels—the art of smoking meats and sausages, a skill he had learned as a child from his parents.
In 1979 Marianski settled in the United States. One day when arguing with friends about Polish sausage recipes, he jumped on the Internet and posed a question. To his delight, his answer was found on Gebarowski’s newly created forum. This began a relationship between the two men that continues to this day, with Stanley Marianski and his son Adam running the English site: www.wedlinydomowe.com. The Wedliny Domowe organization consists of hundreds of professional and home-based sausage makers who have been making Polish products all of their lives.
Stanley and Adam Marianski are authors of the popular book Meat Smoking and Smokehouse Design.
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