Most books about sausage making are filled with recipes of unknown quality, this book is different. It contains carefully formulated recipes from the government that were used by Polish meat plants between 1950-1990. These recipes were not written by restaurant chefs or university students who run websites, but by the best professionals in the meat-eating sector that the country had. The recipes presented in this book are from the government manuals and have never been published before.

These are recipes and production processes of the authentic products made by Polish meat plants and sold to the public. Most of those sausages are still made and sold in Poland. The unique power of the book lies in those detailed instructions and after reading the book readers will understand how to make all kinds of sausage, select the best meat and apply cures, smoke smoking products with cold or hot smoke and create their own recipes without add chemicals.