Yeah, but the Polish, for example, have dozens of types of kielbasa. I call to your attention, for example,
Polish Sausages, Authentic Recipes and Instructions by Stanley and Adam Marianski and Miroslaw Gebarowski. My version of kielbasa most closely resembles
Polska Kielbasa Wędzona, or Polish Cold Smoked Sausage. The difference is that I both cold AND hot smoke it, bringing the final temperature up to 152F, then let it hang for a couple of weeks before I vacuum seal it.
Switching to faux San Pellegrino for the afternoon.