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Sausage recipes will make quality sausages only if sausage making rules are obeyed. The same sausage recipe can produce a fresh sausage, semi-dry sausage or dry sausage by changing manufacturing process. Polish White Sausage will become Polish Smoked Sausage by adding sodium nitrite and smoking sausage. This sausage if cold smoked and air-dried will become Polish Smoked Sausage and given proper humidity and temperature conditions will keep on loosing in time more moisture first becoming a semi -dry and then dry sausage. Today, in most cases it will be briefly hot smoked and cooked to safe internal meat temperature making it ready to eat sausage. The sausage recipe will however remain basically the same. |
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Polish Recipes
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Spanish Recipes
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Russian Recipes
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