Editing Sausage (section)

====Poland====
[[File:Kiełbasy, myśliwska, surowa, góralska, frankfuterek biały, parówkowa.jpg|thumb|Polish sausages: myśliwska, surowa, góralska, biała, parówkowa]]

Polish sausages, [[kiełbasa]], come in a wide range of styles such as swojska, krajańska, szynkowa (a [[ham sausage]]), biała, śląska, [[krakowska]], podhalańska, [[Kishka (food)|kishka]] and others. Sausages in Poland are generally made of pork, rarely beef. Sausages with low meat content and additions like soy protein, potato flour or water binding additions are regarded as of low quality. Because of climate conditions, sausages were traditionally preserved by [[Smoking (cooking)|smoking]], rather than drying, like in Mediterranean countries.

Since the 14th century, Poland excelled in the production of sausages, thanks in part to the royal hunting excursions across virgin forests with game delivered as gifts to friendly noble families and religious [[hierarchy]] across the country. The extended list of beneficiaries of such diplomatic generosity included city magistrates, academy professors, [[voivode]]s, [[szlachta]]. Usually the raw meat was delivered in winter and the processed meat throughout the rest of the year. With regard to varieties, early Italian, French and German influences played a role. Meat commonly preserved in fat and by smoking was mentioned by historian [[Jan Długosz]] in his annals:''Annales seu cronici incliti regni Poloniae'' The ''Annales'' covered events from 965 to 1480, with mention of the hunting castle in [[Niepołomice]] along with King Władysław sending game to Queen Zofia from [[Niepołomice Forest]], the most popular hunting ground for the [[List of Polish monarchs|Polish royalty]] beginning in the 13th century.<ref name="T-P" />