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<title>Adam Marianski - EzineArticles Expert Author</title>
<link>http://EzineArticles.com/expert/Adam_Marianski</link>
<pubDate>Wed, 15 Feb 2012 08:46:42 -0600</pubDate>
<image><title>Adam Marianski - EzineArticles Expert Author</title>
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<copyright>Copyright 2012 EzineArticles.com - All Rights Reserved.</copyright>
<description><![CDATA[EzineArticles.com is Trusted By Millions as The Source For Quality Original Articles]]></description>
<lastBuildDate>Thu, 10 Nov 2011 14:47:11 -0600</lastBuildDate>
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<title>Low Salt - Making Healthy Sausages</title>
<link>http://EzineArticles.com/6681224</link>
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<pubDate>Thu, 10 Nov 2011 14:47:11 -0600</pubDate>
<description><![CDATA[Removing animal fat and decreasing calories makes a healthier sausage for most people, but the large amounts of salt still create a problem for many. The amount of salt added to all commercial products (not just sausages) is huge and will in time increase blood pressure in even healthy individuals.]]></description>
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<title>Making Healthy Sausages</title>
<link>http://EzineArticles.com/6678771</link>
<guid>http://EzineArticles.com/6678771</guid>
<pubDate>Tue, 08 Nov 2011 20:31:00 -0600</pubDate>
<description><![CDATA[Sausages can be made healthy by eliminating animal fat which lowers calories and cholesterol. This innovative approach to traditional sausage making requires a new method of thinking - the sausage is not just seasoned hamburger meat that is stuffed into a casing, but becomes a "packaged" product where meat is just one of many ingredients.]]></description>
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<title>Rice Pork Sausage</title>
<link>http://EzineArticles.com/5476354</link>
<guid>http://EzineArticles.com/5476354</guid>
<pubDate>Thu, 02 Dec 2010 16:29:43 -0600</pubDate>
<description><![CDATA[Rice pork sausage is a delicious and economical product. Rice is easily and thoroughly digested, and for this reason is often served to children and sick.]]></description>
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<title>Swedish Potato Sausage (Potatis Korv)</title>
<link>http://EzineArticles.com/5422507</link>
<guid>http://EzineArticles.com/5422507</guid>
<pubDate>Tue, 23 Nov 2010 14:28:23 -0600</pubDate>
<description><![CDATA[Swedish sausages are known to contain potatoes and they are simply delicious. Grilled sausage served with potatoes tastes great so why not combine both elements, meat and potato, and stuff them into a casing. Swedish potato sausage is a classical sausage.]]></description>
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<title>Kabanosy - The Wonderful Polish Meat Sticks</title>
<link>http://EzineArticles.com/5376233</link>
<guid>http://EzineArticles.com/5376233</guid>
<pubDate>Mon, 15 Nov 2010 16:38:37 -0600</pubDate>
<description><![CDATA[Kabanosy is one of the most popular types of Polish sausages and may as well be considered the finest meat stick in the world. The name of one sausage is actually "Kabanos" but in most cases customers will buy a few of them, hence the plural name "Kabanosy." The name Kabanosy comes from the nickname "kabanek" which was given to a young fat pig, no more than 120 kg (264 lbs) in weight that was fed mainly potatoes in XIX Poland and on former Polish territories known today as Lithuania.]]></description>
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<title>How to Make Head Cheese Without Head Meat</title>
<link>http://EzineArticles.com/5379746</link>
<guid>http://EzineArticles.com/5379746</guid>
<pubDate>Mon, 15 Nov 2010 16:38:21 -0600</pubDate>
<description><![CDATA[Head cheese was originally made from pork head meat, back fat, tongue and pork skins. Unfortunately this little appealing name has stuck with the product. In other countries the word head is not part of the name so a customer is more likely to buy it.]]></description>
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<title>Kosher Sausages and How to Make Them</title>
<link>http://EzineArticles.com/5198972</link>
<guid>http://EzineArticles.com/5198972</guid>
<pubDate>Mon, 18 Oct 2010 15:57:42 -0500</pubDate>
<description><![CDATA[The technology of making Kosher sausages does not differ from normally accepted practices, the main difference lies in meat and fat selection. The majority of sausages are made from pork meat and pork fat because these materials produce a superior product. Even when beef, poultry, fish or venison meat is chosen, pork fat is usually added as it looks and tastes the best.]]></description>
</item>
<item>
<title>Is Smoking Meat A Dying Art?</title>
<link>http://EzineArticles.com/793407</link>
<guid>http://EzineArticles.com/793407</guid>
<pubDate>Tue, 23 Oct 2007 16:57:04 -0500</pubDate>
<description><![CDATA[Smoking meat is slowly disappearing as a preservation method but will always be popular in the back of a home owner's house who cares for a superior and chemical free product. Nowadays it is less practiced by commercial meat processors who invented faster methods to induce the smoky flavor into meat products.]]></description>
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<title>Why Did We Smoke Meats With Cold Smoke?</title>
<link>http://EzineArticles.com/782046</link>
<guid>http://EzineArticles.com/782046</guid>
<pubDate>Wed, 17 Oct 2007 16:54:27 -0500</pubDate>
<description><![CDATA[Cold smoking is a popular subject on meat forums and there are different schools of thought when the temperature is concerned. This article explains the cold smoking method and temperatures as practiced in Europe for centuries.]]></description>
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<item>
<title>Why Smoked Meats Are More Popular in Europe</title>
<link>http://EzineArticles.com/777323</link>
<guid>http://EzineArticles.com/777323</guid>
<pubDate>Tue, 16 Oct 2007 11:44:55 -0500</pubDate>
<description><![CDATA[Smoking meats was performed with their preservation in mind and the taste of the final product played a secondary role. The article explains why food preservation was of more importance in Europe than in the USA.]]></description>
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<title>Why Did We Make Better Sausages Before?</title>
<link>http://EzineArticles.com/771054</link>
<guid>http://EzineArticles.com/771054</guid>
<pubDate>Wed, 10 Oct 2007 15:40:01 -0500</pubDate>
<description><![CDATA[Meat technology might be considered one of a very few branches of science where progress has created a lower quality product. Today's ham or sausage may look pretty and may have a very long storage life but its taste and flavor does not even come close to the products of the past.]]></description>
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<title>The Perfect Sausage Recipe</title>
<link>http://EzineArticles.com/763576</link>
<guid>http://EzineArticles.com/763576</guid>
<pubDate>Fri, 05 Oct 2007 14:22:35 -0500</pubDate>
<description><![CDATA[It is surprising how much importance is given to a sausage recipe and how little weight is assigned to the rules that govern the making of a sausage. If you follow the basics you will always make a great sausage. It is like roasting a chicken; it needs salt and pepper and it always comes out perfect unless one falls asleep while watching television.]]></description>
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<title>Smoking, Barbecuing, And Grilling - What Is The Difference?</title>
<link>http://EzineArticles.com/758510</link>
<guid>http://EzineArticles.com/758510</guid>
<pubDate>Wed, 03 Oct 2007 11:58:30 -0500</pubDate>
<description><![CDATA[In the USA barbecue or grill units are popular and are carried by most department stores. Many people who buy them boast that they are going to smoke meats over the weekend. Most of those factory made units have a built-in thermometer that starts reading from 200? F (94? C) but this temperature is too high for traditional smoking.]]></description>
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<title>The Mystery Of Polish Sausage - What Is Kielbasa?</title>
<link>http://EzineArticles.com/757771</link>
<guid>http://EzineArticles.com/757771</guid>
<pubDate>Tue, 02 Oct 2007 16:28:19 -0500</pubDate>
<description><![CDATA[Most people think that kielbasa is the name of a particular Polish sausage which is not correct. Manufacturers use the name kielbasa to gain the credibility of a consumer and most books and Internet sites provide recipes which have little in common with sausages made in Poland.]]></description>
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