- Feb 3, 2009
- 1,720
- 14
Being married to my wife, who is half Russian, half Polish, I am required from time to time, to make her some Polish sausage. So far, I have only made the ones in Rytek's book, both fresh and smoked with slight tweeks on the amount of ingredients. I'm not bragging or anything, but she did say that they rivaled those of her old town meat market back in Pennsylvania.
I came across a book today online and would like to know if anyone has it or could suggest a great book that uses TODAY's cures.
The book in the link below was written back in 1964 according to the site so I don't know if the curing methods are old school, or if the book has since been updated with modern practices.
Thanks.
http://www.sausagesource.com/catalog/bk-3447.html
I came across a book today online and would like to know if anyone has it or could suggest a great book that uses TODAY's cures.
The book in the link below was written back in 1964 according to the site so I don't know if the curing methods are old school, or if the book has since been updated with modern practices.
Thanks.
http://www.sausagesource.com/catalog/bk-3447.html