Wurstprzyjażnie - Konzept

Kiełbasa Wurst przyjazne freundschaft

Two cullinary enthusiasts with a passion for sausages A book on Polish-German culinary culture Projectpresentation

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Kiełbasa Wurst przyjazne freundschaft

The Authors Grzegorz Łapanowski Grzegorz Łapanowski belongs to a generation of young Polish cooks. The graduate of Political Science at Warsaw University and Food Safety at National Food and Nutrition Institute. He gained his culinary knowledge in the famous Kurt Scheller Culinary Academy in Warsaw.

He has worked successfully for a number of restaurants offering delicious Polish, Italian, North African, vegan, and molecular cuisine... Absolute passionate, highlighting that cooking is his vocation, not just the profession. Boldly combines the styles and tastes, focusing on ... the simplicity and essence of the product.

Tireless promoter of culinary education, healthy eating, the use of regional products and organic farming. In numerous workshops and lectures, which he leads for adults and children, he promotes healthy lifestyle, eating as much fish as well as fresh and natural products. He also promotes the idea of Fair Trade and SlowFood. The author of numerous publications in the Polish media.

Every Tuesday in the most popular Polish television breakfast program - Good Morning TVN, in the culinary section, shows how to cook healthily and with a smile. In the Kuchnia TV channel (Cannal +) leads culinary authoring program, which idea is to show Poles simple, modern dishes based on traditional Polish cuisine and the local product. His also an author of a book “Smakuje” unusual cook book and consumer guide that helps to search for the very best flavor.. of life.

Enthusiast of roller-skating, fairground and bazaars.

Lately he was delighted with market in Bishkek (Kyrgyzstan). From many trips he brings not only the ingredients for dishes, but also inspiration and ideas, which in combination with natural and healthy products allows to carry out his mission - to promote real food.

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Grzegorz Łapanowski Projects

Kiełbasa Wurst przyjazne freundschaft garÊç skorzonery – ok. 10 korzonków

EFTE COOK BOOK

(mo˝e byç te˝ salsefia) 5 ma∏ych marynowanych borowików lub podgrzybków 2 suszone pomidory 1 cebula ∏y˝ka majonezu 4 ∏y˝ki koziego jogurtu zàbek czosnku ∏y˝ka natki pietruszki ∏y˝eczka oleju z migda∏ów lub oliwy z oliwek p∏atki migda∏ów do posypania Wyszorowanà skorzoner´ gotujemy na pó∏chrupko

Czarny PiotruÊ – Grzegorz ¸apanowski

(ok. 10 minut, najlepiej w wodzie z solà, cukrem, odrobinà mleka i mas∏a), kroimy jà w dwucentymetrowe kawa∏ki, skrapiamy cytrynà (by nie sczernia∏a).

Cebul´ siekamy w drobnà kostk´, kroimy natk´. Borowiki i suszone pomidory dzielimy na drobne cz´Êci.

Sk∏adniki mieszamy, dodajemy jogurt, majonez, kilka

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Skorzonera, czarny PiotruÊ, w´˝ymord czy dupleks – zawsze zasta-

kropli oliwy oraz pieprz i sól.

nawiam si´, jak przedstawiç to wyborne i troch´ zapomniane warzy-

Do ozdoby tego dania mo˝na wykorzystaç pyszne

wo. ¸atwe w przyrzàdzaniu i absolutnie pyszne. Trzeba tylko uwa-

chrupki o lekko orzechowym smaku, przygotowane

˝aç. PiotruÊ lubi „puÊciç farb´”, wi´c najlepiej potraktowaç go za-

równie˝ ze skorzonery. Obierakiem do warzyw nale-

wczasu kàpielà w wodzie z cytrynà. Bez problemu znosi wszystkie

˝y wykroiç pod∏u˝ne p∏aty skorzonery i usma˝yç na

sposoby obróbki cieplnej i nie tylko. Obok brukwi, czarnej rzepy

g∏´bokim oleju, a nast´pnie odsàczyç.

i jarmu˝u stanowi kanon zapomnianych jesiennych warzyw, które

Sa∏atk´ serwujemy posypanà chipsami z chrupiàcà

warto spróbowaç.

czosnkowà grzankà.

Łapanowski was a coordinator of a book project granted by the ministry of foreign affairs promotion good clean and fair food. Together with a group of experts the wrote 10 articles about important food issues. With friends and celebrities they created over 20 recopies presenting the very tasteful story about how to choose and how to cook very best food – for the people, environment and the future generations. http://efte.org/wp-content/uploads/2008/12/cookbook.pdf

Grzegorz Łapanowski “Smakuje” This is very successful book on polish market. Book about the passion, about the love for good food and cooking for friends and family. About the products and the dishes, but also about the producers, who as well as chefs do have important role in creating a flavors.

In 14 chapters he shows a story of the products and the recipes for twists polish dishes with a touch of individual spirit. This is guide for the food lovers with the seasonality calendar and mini encyclopedia and over 50 tasteful dishes and unique photos. A food for stomach and soul. http://www.empik.com/grzegorz-lapanowski-smakuje-lapanowski-grzegorz,p1044915732,ksiazka-p

Łapetyt One of the best polish culinary programs. 4th place on Press list. Product is always the key point for the episode.

It is about defining the very best ingredient for cooking, buying it and preparing in proper way. The program is the lesson of history and the culinary tradition but also a new school idea for quick and healthy cooking http://www.kuchnia.tv/program/?full/l-apetyt-2_33365

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Kiełbasa Wurst przyjazne freundschaft

Hendrik Haase Biografy Hendrik Haase studied communication design at the University of Art „Castle Giebichenstein“ in Halle (Saale) and is a young German artist, designer, activist and author.

He is contantly traveling on the hunt for the next fascinating product or producer, to discover a philosophy, a new point of view or the next „big taste“.

As a freelance communication designer he is working for clients that are baking artisan bread, farming oranical, raising cattle, campaigning for a reasonable meat consumption or take action against the waste of food.

As an activist he took a whole wheel of bavarian organic cheese to the art exhibition Biennale in Venice, is putting up long tables in public or cooking in pop up restaurants, galleries and in public.

He is known for his unconventional approaches on issues dealing with culture, gastrosophy and politics.

As an ambassedor of the „Nordhessische Ahle Wurscht“ a sausage from Hesse, he volunteerly promotes the artisan and traditional production of a sausage speciality with is in danger to dissapear.

He wrote, photographed and designed different publication on culinary issues and speciallities from Germany.

In his Blog he‘s writing about his daily life, trips to producers, cooking events or restaurants reviews and has a big followship online.

As a young member of Slow Food Germany he is one of the initiators of the Youth Food Movment, the young part of Slow Food Germany. Together these young people stand in for good, clean and fair food.

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Kiełbasa Wurst przyjazne freundschaft

Hendrik Haase Projects

Stadt Land Wurst Stadt Land Wurst (City Countryside Sausage ) is the Title of Hendrik Haases Diploma.

The Diploma is a book that documents and illustrates a trip into the world of culinary communication. On this trip throughout Germany Haase took a deep dive into the world of organic and local food production und consumption, visited smallscale farmes and producers as well as international conferences and kitchens.

Stadt land Wurst was published digital and is read by thousands of online readers. It was reviewed by bloggers, magazins and national radio stations. http://wurstsack.com/stadt-land-wurst/

Nordhessische Ahle Wurscht - ein kulinarisches Portrait In 2009 Hendrik Haase wrote, photographed and published a culinary portrait on the „Nordhessische Ahle Wurscht“ a saussage speciality from the middle of Germany which is in danger to dissapear in its artisanal and traditional form and production. This work on the saussage, being part of the Slow Food „Arc of Taste“, is often named to be „the reference book“ and first holistic approach on this speciality, presenting history, production, form and taste in text and photos.

This culinary portrait is part of a series Haase is continuing. Other Portraits are about old, regional species of potatoes, old breed of Sheep and Cattle. http://wurstsack.com/ahle-wurscht-portrait/

Auf eine Wurst mit..

This series of interviews allways starts with a saussage.

Haase interviews people while he is eating a saussge with them. The talks are about Food, remembrance, childhood, the grandparents and politics.

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http://www.nordhessische-ahle-wurscht.de/?page_ id=397

Kiełbasa Wurst przyjazne freundschaft

Why do we do the book?

‘Cause we love the sausage. Trough, plain, real flavor and tradition.

Being Slow Food enthusiasts - we want to spread the love for good clean and fair food, made by artisan producers with passion for food.

We want to show – how it’s made, and what is so beautiful about it. Cause we are proud of our culinary tradition.

‘Cause we want to convince consumers and opinion leaders that good sausage is an important part of our culinary heritage!

‘Cause we want to share the passion to the good sausage!

Across borders – Across nations with the love for food and a product that connects people through pleasure.

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Kiełbasa Wurst przyjazne freundschaft

Contents

Intro (xx Pages)

Trips (xx Pages)

Concept for the book. About the love for good, clean, fair and tasty food. (“what is doing a mad Guy from Germany meeting another mad Guy from Poland? – a book about the sausage”).

- The authors will Visit each other in Poland and Germany and visit Producers, cook together and travel the countryside - Short texts about the land and nation - Profiles of producers of good sausages

History of sausage (xx Pages) Presentation of different kinds of sausages, techniques, preserving methods, national traditions

Culinary saussage heritage of Germany and Poland (xx Pages)

Pigs (XX Pages)

For each country 5-7 typical sausages will be presented.

What kinds of Pigs are used for saussage making?

Presentation of traditional species, raising methods etc.

For Poland saussages like: krakowska, śląska, biała, kaszanka, wątrobianka, salceson, kabanosy, metka, kiełbasa z dorsza

Production and responsability (xx Pages)

For Germany saussages like: Blutwurst, Leberwurst, Weißwurst, Ahle Wurscht, Sülze

The truth/real cost of sausage – economical and environmental costs of sausages production Why traditional/artisan production so important?

Recipes and Side dishes (xx Pages) A few recipes with sausages A few side dishes to sausages typical stuff of both countries like beer, pickles and so on (mustard, horseradish).

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Kiełbasa Wurst przyjazne freundschaft Target Group

Design

The target group of this publication will be young people who are fascinated about food in a wide perspective. Aware Consumers who are concerned about „the real Food“, it‘s taste, heritage and production.

Languages The Book will be throughout in two languages Polish and Germany - side by side.

Photos Rich professional photography will document the trips, dishes, production and sausages Texts descriptive, easy, humourus Size Handy, around 28x21 cm, with the option to publish it digital (I-pad version, ebook etc.)

Kiełbasa Wurst przyjazne freundschaft

Gute Wurst

Dobra kiełbasa

Gute Wurst muss für uns voralDobra kiełbasa musi dla nas szczególlem lecker, lecker, und gut genie smaczne, smaczne i mają się dobmacht sein aus richtigen Schweirze już od trzody chlewnej i rzeźników nen und von guten Metzgern dobre i jeśli ugryzienie powinien smak und wenn wir rein beißen soll es czystej maio. Od earchicidus dit alicipsaschmecken Aximolum experci nis andam quatem aut accabor emquat blaborum et vent, officit maio. Od estore, odit, ut velestemo officius quam, earchicidus dit alicipsanis andam coreni aperum eritem excessit volestio quatem aut accabor emquat experes ciamusd aepratia debitatur, idiestore, odit, ut velestemo officius tiatissi nonest voloresto consenda cusquam, coreni aperum eritem exdae etur sinum voluptatur aut dolorum cessit volestio experes ciamusd aliquassi non rehenda et, nos dolupicia aepratia debitatur, iditiatissi nopratque dolumquaero velest ent lant et nest voloresto consenda cusdae quam vollesti re di dolorit atempore maio. etur sinum voluptatur aut Od earchicidus dit alicipsanis anddquam vollesti re di dolorit atempore

über Deutsch-Polnische Wurstkultur o polsko-niemieckiej kultury kiełbasa

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Kiełbasa Wurst przyjazne freundschaft

Ahle Wurscht

Kiełbasa Ahle

Ahle Wurst, je nach Dialekt auch Ahle Wurscht, Ahle Worscht, Ahle Worschd oder auch Rote Wurst ist eine nordhessische Wurstspezialität, die auf die in der Region weit verbreitete Hausschlachtungstradition zurückgeht. „Ahle“ heißt im nordhessischen Dialekt „alte“ und bringt zum Ausdruck, dass es sich um eine lange gereifte Wurst handelt.

Ahle Wurst ist eine Rohwurst aus schlachtwarm durchgedrehtem Schweinemuskelfleisch und Schweinespeck. Gewürzt wird ausschließlich mit Salz, Pfeffer und Salpeter, regional unterschiedlich kommen noch Muskat, Nelkenpfeffer, Zucker, Knoblauch, Rum oder Weinbrand und Kümmel hinzu. Bei der traditionellen Herstellung werden nur schwere Schweine schlachtfrisch verarbeitet und auch die hochwertigen Fleischteile verwurstet.

First rough drafts

Kiełbasa krakowska Krakauer Wurst

Kraków kiełbasy (w skrócie: Kraków) to specjalność kiełbasa z Polska.Kraków jest zazwyczaj krótki 4-5 cm grubości, suche lub wędzona kiełbasa, która jest w plasterkach i służyły głównie na śniadanie lub kolację. Wykonana jest zazwyczaj z chudego mięsa wieprzowego, wołowego i boczku i przyprawiona pieprzem, kminkiem, ziele angielskie kolendra i czosnek. W niektórych regionach Niemiec, w tym długi grilla lub kiełbasy z około 2 cm grubości jest zrozumiałe. W Austrii i Szwajcarii jest rozumiane przez kiełbasa Krakowie z dość grubej napełniania szynka, który jest nazywany w Ham Niemcy Beer.

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Eine Krakauer Wurst (kurz: Krakauer) ist eine Wurstspezialität aus Polen. Die Krakauer ist typischerweise eine kurze 4–5 cm dicke Trocken- bzw.

Räucherwurst, die vor allem als Aufschnitt zum Frühstück oder Abendbrot gereicht wird. Sie wird in der Regel aus magerem Schweinefleisch, Rindfleisch und Speck hergestellt und mit Pfeffer, Kümmel, Piment, Koriander und Knoblauch gewürzt.

In einigen Gegenden Deutschlands wird darunter eine lange Grill- bzw. Bratwurst von etwa 2 cm Dicke verstanden.

In Österreich und der Schweiz versteht man unter einer Krakauer eine Brühwurst mit recht grober Schinkeneinlage, was in Deutschland Bierschinken genannt wird.

Kiełbasa Ahle, w zależności od kiełbasy Ahle dialekt, Worscht szydło, szydło Worschd lub czerwone kiełbasa kiełbasa północnej Hesji, który sięga w tym regionie w powszechnej tradycji rzeźni. „Szydło“ jest w północnej Hesji dialekt „starych“ i który stwierdził, że nie jest długo dojrzewające kiełbasy.

Ahle kiełbasa to kiełbasa z mięsa wieprzowego mięśni ubite ciepłe durchgedrehtem i boczkiem. Doświadczeni tylko solą, pieprzem i saletra, różnice regionalne nawet dodać gałkę muszkatołową, goździki, pieprz, cukier, czosnek, kminek i rum lub brandy. Tradycyjny przemysł ciężki tylko świeżo ubitych świń są przetwarzane skript a także cięcia jakość mięsa.

Kiełbasa Wurst przyjazne freundschaft

Und dazu ...

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First rough drafts

unterwegs...

na drodze

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Kiełbasa Wurst przyjazne freundschaft

Contact

Hendrik Haase Wilhelm-KĂźlz Str.18 06108 Halle (Saale) Germany Tel. +49 345 91 91 523 Mobil +49 176 640 464 34 Skype sackwurst Web www.wurstsack.com Blog wurstsack.blogspot.com Twitter twitter.com/wurstsack Facebook www.facebook.com/wurstsack

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