Polish Sausages
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by Stanley and Adam Marianski & Miroslaw Gebarowski   Authentic Recipes and Instructions   In 1945 someone in the newly organized Polish government came up with a brilliant idea of standardizing Polish meat products using traditional time proven recipes.  The official list of meat products and sausages was drawn and the Department of the Meat Industry started to work out details.  In 1959 the first official guide for making meat products and sausages was issued which was followed  in 1960 by a slightly revised version.  Then in 1964 the Polish Government issued the final version that covered 84 meat products and 119 sausages.  Those manuals reserved for internal use only helped to create the best meat industry that ever existed anywhere and this standardization allowed Poland to produce sausages of high and consistent quality.  They where not written b y restaurant cooks or college students, but by  the best professionals in meat science the country had.  The recipes presented in this book come from these manuals and they were never published before.  These are recipes and production processes of the products that were really made by Polish meat plants and sold to the public.  Most of those sausages are still made and sold in Poland today.   Paperback, 246 pages; 6'' x 9'' Illustrations: b/w illustrations & photos throughout ISBN 1-4327-1344-2 ISBN13 978-1-4327-1344-7