2013 National Meats and Sausages and Wedliny Domowe Convention

As always the main topics of interest were meats, sausages and barbecuing whole hog. The sausages are made from A-Z, the pig is carved into noble cuts and meats for processing different sausages. Liver sausages, blood sausages, smoked and fresh sausages, smoked hams, loins, everything is done right there. Let's not forget the great variety of cakes, pizzas and barbecued meats. In the evening dance music and horse drawn carriage rides through the forest.

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Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs