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by Stanley & Adam Marianski
The Art & Secrets of Making Fermented Sausages
Revealed!
The majority of books written on making sausages do
not tackle the subject of fermented sausages at all. The topic is limited
to a statement that this is an advanced field of sausage making which is not recommended
for an amateur sausage maker. Well, the main reason for writing this book
was that the authors did not share this opinion. On the contrary, they believe
that any hobbyist could make wonderful salami at home, if he only knew how.
For thousands of years we have been making dry fermented meats without any understanding
of the process involved. Only in the past 60 years, sufficient advances were
made in the field of meat science which explained the fermentation and drying of
meats. Until then, the manufacturing process was shrouded in secrecy, and
was more a combination of art and magic than on solid science. They were highly
technical papers, that were published in Food Technology journals, unfortunately
these works were written in such difficult terms, that they were beyond the comprehension
of the average sausage maker.
Thus was born the idea of bridging the technology
gap that existed between Meat Science and the requirements of the typical hobbyist
making products at home. Technical terms were substituted with their equivalent
but simpler meanings, and to get the reader started fifty detailed recipes
are included. With more information obtainable every day, the commercial started
cultures available to the public, there is little reason to abstain from making
quality salamis at home, regardless of the climate and outside conditions.
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About the Authors:
Stanley Marianski was born in a war-raged Poland, but left 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. 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. Now, living in the USA he passes his
knowledge to his sons.
Adam Marianski continues the family
tradition by making sausages, cheeses and his own wine. On addition
he runs the poperular web site www.wedlinydomowe.com
dedicated to smoking meats and making sausages. Stanley and Adam Marianski
are authors of two popular books:
Meat smoking and Smokehouse Design,
and Polish Sausages: Authentic Recipes
and Instructions.
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Paperback, 254 pages; 6'' x 9''
Illustrations: B&W photos & illustrations throughout
ISBN13: 978-1-4327-3257-8 |
