The Art of Making Fermented Sausages

October 28, 2008 at 6:13 am

Just in time for the holidays:

Outskirts Press Announces The Art of Making Fermented Sausages, the Latest Highly-Anticipated Food Science Book from Seminole, FL Author Stanley Marianski, Adam Marianski:

Seminole, FL, October 24, 2008 –(– Outskirts Press, Inc. has published The Art of Making Fermented Sausages by Stanley Marianski, Adam Marianski, which is the author’s most recent book to date. The 6.14 x 9.21 paperback in the Food Science category is available worldwide on book retailer websites such as Amazon and Barnes & Noble for a suggested retail price of $19.95. The webpage at was launched simultaneously with the book’s publication.

About the Book (Excerpts & Info)

The majority of books written on making sausages do not tackle the subject of fermented sausages at all. The topic is limited to a statement that this is an advanced field of sausage making which is not recommended for an amateur sausage maker. Well, the main reason for writing this book was that the authors did not share this opinion. On the contrary, they believed that any hobbyist could make wonderful salami at home, if he only knew how. For thousands of years we have been making dry fermented meats without any understanding of the process involved. Only in the past 60 years, sufficient advances were made in the field of meat science which explained the fermentation and drying of meats. Until then, the manufacturing process was shrouded in secrecy, and was more a combination of art and magic than a solid science. They were highly technical papers, that were published in Food Technology journals, unfortunately these works were written in such difficult terms, that they were beyond the comprehension of the average sausage maker.

Thus, was born the idea of bridging the technology gap that existed between Meat Science and the requirements of the typical hobbyist making products at home. Technical terms were substituted with their equivalent but simpler meanings, and to get the reader started fifty detailed recipes are included. With more information obtainable every day, and commercial starter cultures available to the public, there is little reason to abstain from making quality salamis at home, regardless of the climate and outside conditions.

Deftly constructed at 254 pages, The Art of Making Fermented Sausages is being aggressively promoted to appropriate markets with a focus on the Food Science category. With U.S. wholesale distribution through Ingram and Baker & Taylor, and pervasive online availability through Amazon, Barnes & Noble and elsewhere, The Art of Making Fermented Sausages meets consumer demand through both retail and library markets with a suggested retail price of $19.95.

Additionally, The Art of Making Fermented Sausages can be ordered by retailers or wholesalers for the maximum trade discount price set by the author in quantities of ten or more from the Outskirts Press wholesale online bookstore at

ISBN: 9781432732578
Format: 6.14 x 9.21 paperback
SRP: $19.95

For more information or to contact the author, visit

About the Author

Stanley Marianski was born in a war-raged Poland, but left at the age of twenty to begin a series of voyages that took him to South Africa, Argentina, Chile, Mexico, the Caribbean and Europe. Such a varied lifestyle helped him master five languages, and also learn a variety of methods of food preparation. One passion remained with him throughout his travels-the art of smoking meats and sausages, a skill he had learned as a child from his parents. Now, living in the USA he passes his knowledge to his sons.

Adam Marianski continues the family tradition by making sausages, cheeses and his own wine. In addition he runs the popular web site dedicated to smoking meats and making sausages. Stanley and Adam Marianski are authors of two popular books: Meat Smoking and Smokehouse Design, and Polish Sausages: Authentic Recipes and Instructions.

About Outskirts Press, Inc.

Outskirts Press offers turn-key, custom book publishing services for authors seeking a cost-effective, fast, and flexible way to publish and distribute their books while retaining all their rights and full creative control. Available globally at and located on the outskirts of Denver, Colorado, Outskirts Press, Inc. represents the future of book publishing, today.


Outskirts Press, Inc., 10940 S. Parker Rd – 515, Parker, Colorado 80134 1-888-OP-BOOKS


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Stuart Reb Donald

Stuart is a celebrity chef and award winning food writer. Donald performs live cooking demonstrations and penned the cookbook Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor."


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