We know of only one sausage that bears the word "Polish" in its name and who is Polish Smoked Sausage (Polska Kielbasa Wedzona). This is probably what the early immigrants brought with them to America. The problem we face here is that you can find Polish Smoked Sausage in almost all supermarkets in the United States, and no two are made the same way. However, Polish smoked sausage was well defined for centuries and everybody in Poland who knows what happens inside. We do not intend to become judges in this case, but instead rely on government standards for Polish Smoked Sausage Polish. These rules have remained unchanged over the past 60 years.
Before we anger many people who have smoked Polish sausages in their own way for years, we will clarify one additional point. It is to add an ingredient that you or your children, like your sausage. You still have the right to say that you have made a better sausage than the famous smoked Polish sausage. You may say that your grandfather came from Poland is the best Polish sausage in the world and that we honor. Maybe he used chicken broth instead of water or maybe he said something else. What we're trying to say is he was doing his own version of the famous classical or Polish sausage and the other might have tasted better for you and your family. We do not dispute this fact. Of course you can add what you want your sausage, but it will not be the original Polish Smoked Sausage (Polska Kielbasa Wedzona) or any other name brand sausage. Once you start changing ingredients, you create your own recipe and you may well come with your own name.
1. For centuries, Polish Smoked Sausage is made of pork, salt, pepper, garlic and marjoram (optional). Then in 1964 the Polish government introduced a second version of the sausage was made of 80% pork and 20% of beef. All other ingredients: salt, pepper, sugar, garlic and marjoram are the same in both recipes. Marjoram is optional, but garlic is a must.
2. The meat is cured before being mixed with spices. In the U.S. Cure # 1 (sodium nitrite plus salt) is used in Europe Peklosol (sodium nitrite plus salt) is common.
3. The sausage is enclosed in a fat pig: 36 - 38 mm and formed into 12 "(35 cm) links.
4. The traditional way was to cold smoke for 1 to 1.5 days (it had to last long).
5. In most cases, it is hot smoked today
A small test was conducted to see how the major U.S. manufacturers make Polish sausage. Four sausages called Polish Kielbasa or Polish Sausage were bought at the local supermarket in Florida and each has been produced by a large and well known plant, meat. The number of ingredients and chemicals used varied from 10 to 20 and different combinations of meats were used: pork-beef-turkey, beef only, pork-beef. Except the name, none of the sausages had something to do with the original.
It appears that manufacturers of sausage that is smoked (or have liquid smoke added) and buried in a 36 mm casing a foot long can be called Polish Smoked Sausage or Polish Kielbasa. It becomes quite clear that manufacturers put the ingredients they want inside the envelope and the name Polish Kielbasa is used only for the credibility and earn consumer confidence.
The problem is further amplified by various sites on the Internet offering countless recipes for Polish sausage. However, the Polish sausage mysterious smoke is just annoying to do and all she needs is pork, salt, pepper and garlic.
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