Rytek Kutas - Cooking - 1984 - 503 pages
Explains how to smoke brine, and cure meats, demonstrates sausage making techniques, provides recipes, and tells how to start a sausage-making business
Stanley Marianski, Adam Mariański - Cooking - 2009 - 262 pages
The art and secrets of making fermented sausages finally revealed. The majority of books written on making sausages do not tackle the subject of fermented sausages at all. The ...