In 1945 Polish meat products were standardized, using traditional time-proven recipes. This edition contains carefully compiled government recipes that were used by Polish meat plants between 1950-1990.Cooking Sausages Sausages, hams and other pieces of meat are considered a raw product unless heated to an internal temperature of 154-158AdF (68-70AdC) and ... We can use the following cooking methods: Cooking in a smoker (hot air).
|Title||:||Polish Sausages, Authentic Recipes and Instructions|
|Author||:||Stanley Marianski, Adam Marianski, Miroslaw Gebarowski|
|Publisher||:||Bookmagic LLC - 2009|