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Smoking temperatures vary and are typically less than 155 °F (68 °C). At a temperature of 152 °F (67 °C) these sausages are fully cooked. In some cases cold smoke is used. If so, then the sausage may have been previously cooked in a water bath held at the proper temperature. An example of this process is the preparation of Braunschweiger.
Kielbasa eating contest held in Kansas City. In the United States, kielbasa which may also be referred to as Polish sausage in some areas, is widely available in grocery stores and speciality import markets. While the smoked variety is more commonly found, the uncured variety is often available, particularly in areas with large Polish populations.
Polish kielbasa, grilled. Kabanos (Kabanosy staropolskie) – a thin, air-dried sausage flavoured with caraway seed, originally made of pork; Kaszanka or kiszka – traditional blood sausage or black pudding; Kielbasa; Kiełbasa biała – a white sausage sold uncooked; Kiełbasa jałowcowa (staropolska) – juniper sausage
The Kraków sausage (Polish: kiełbasa krakowska), also known by its German name, Krakauer, is a type of Polish sausage (), usually served as a cold cut.The name is the adjective form of the name of the city of Kraków (medieval capital of the Polish–Lithuanian Commonwealth till the late 16th century).
Most fresh sausages must be refrigerated or frozen until they are cooked. Sausages are made in a wide range of national and regional varieties, which differ by the types of meats that are used, the flavouring or spicing ingredients (e.g., garlic , peppers, wine , etc.), and the manner of preparation.
Pour the sauce in a 2-quart saucepan over medium heat. Cook until it’s hot and bubbling, stirring occasionally. Arrange the chicken on a serving platter. Serve with the sauce for dipping. Tip: Easy Substitution: Substitute frozen fully cooked breaded chicken strips for the refrigerated chicken strips. Increase the bake time to 10 minutes.
Whether you were overzealous when making dinner, or opted for a night out instead of cooking that fish fillet, we've all been there - stuck with a refrigerator full of leftovers. From the best way ...
Saucisson.. Fermented sausage, or dry sausage, is a type of sausage that is created by salting chopped or ground meat to remove moisture, while allowing beneficial bacteria to break down sugars into flavorful molecules.