Editing Sausage (section)

====Russia====
[[File:Smoked sausage.jpg|thumb|Smoked sausage. [[Buryatia]], [[Russia]]]]
Traditional Russian cuisine eschews the fine cutting or grounding of meat. Thus sausagemaking, though generally known in Russia since at least 12th century, was not popular and largely started in earnest with the [[Peter the Great|Petrine reform]]s, when a lot of Western products and practices were introduced. Traditional sausages were based on mixing meat with cereals, much like modern [[kishka (food)|kishka]] and Polish [[kaszanka]], while the newer purely meat varieties were made in German and Polish styles, often highly spiced and loaded with preservatives for non-refrigerated storage. One of the [[Russian Revolution|pre-revolutionary]] recipes specified as much as half [[pound (mass)|pound]] of [[saltpetre]] per a [[pood]] of meat.<ref>[https://www.kommersant.ru/doc/3047714 History of sausagemaking in Russia], [[Kommersant]], in Russian.</ref>

After the Revolution, the sausage-making was largely concentrated in large, governmentally controlled meat processing plants, often built from the American examples, which introduced new, medically controlled and industrially made styles such as omnipresent Soviet [[Bologna sausage|bologna]]s — [[Doctor's sausage|Doktorskaya sausage]] and its fatter [[Lyubitelskaya sausage|Lyubitelskaya]] variant, as well as generic [[Vienna sausage|wiener]]s and very status-loaded and scarce smoked sausages and [[salami]]s. Traditional sausages continued to be made for local consumption by the farmers and such, often sold on [[Kolkhoz market]]s, like the home-style sausage, made from roughly minced pork and its fat, spiced with garlic and black pepper — this was a raw sausage, intended for roasting or grilling, but sometimes cooked by hot smoking for preservation and flavour (this variant is often called Ukrainian).

Since the return of capitalism, all imaginable types of sausage are produced and imported in Russia, but the traditional styles, be it a factory made Doctor's bologna, artisanal links of delicately smoked Ukrainian or boldly red Krakow, or buckwheat-stuffed [[blood sausage]], still endure.