Is Polish Sausage Pork or Beef
The Mystery of Polish Sausage - What is Kielbasa?
Without a uncertainty the word "Kielbasa" has worldwide recognition notwithstanding it is merely one of many wonderful meat products that have been produced for centuries in Poland. It is also often misunderstood. Kielbasa is the Smooth general proper name for "a sausage". You lot can not walk into a Polish shop and say: "delight requite me a pound of kielbasa". The sales lady surrounded by 50 unlike kinds of kielbasa will inevitably answer: "yes, but which one"? It is like going into a cafeteria and asking for some cheese. Sure, but which one: American, Provolone, Swiss, Gorgonzola, Gouda, Muenster - you accept to provide some details.
Equally the most popular Smoothen sausage is without a dubiousness Polish Smoked Sausage, (Polska Kielbasa Wędzona) we are willing to speculate that this is what people have in heed. This is probably what the first immigrants brought with them to America. The piddling problem nosotros face up here is that you tin notice Polish Sausage in near every supermarket in the USA and no two are made the same way. The Smooth Smoked Sausage has been well defined for centuries and almost everybody in Poland knows what goes inside.
We do not intend to become judges in this affair. Instead, nosotros are going to rely on Polish Regime Standards for Polish Smoked Sausage as those rules take remained unchanged for the final lx years. This way if whatever reader does not agree with our recipes he is welcome to contact the Shine Meat Industry in Warsaw, which notwithstanding publishes the latest standards for meat products and sausages through the Polish Bureau of Standards (Polski Komitet Normalizacyjny).
Before we anger many people who take been making Polish Smoked Sausage in their own way for many years, let'southward clarify something further. If you lot add an ingredient that you or your children similar into your sausage it is fine and you have the full right to say that you have fabricated a amend sausage than the famous Polish Smoked Sausage. You may say that your grandfather who came from Poland made the best Polish sausage in the world and we honor that. Maybe he used chicken stock instead of water or maybe he added something else.
What we are trying to say is that he was making his ain version of the known archetype or some other Polish sausage and information technology could have tasted better for you lot and your family. We exercise not dispute that fact. You tin of course add annihilation yous like to your sausage, but it volition no longer be the original Smoothen Smoked Sausage (Polska Kielbasa Wędzona) or another sausage. Once you commencement changing ingredients you create your own recipe and you may every bit well come up up with your own proper name. Allow's unravel some of the mystery:
- For centuries Polish Smoked Sausage was made entirely of pork. So in 1964 the Polish Authorities introduced a second version of the sausage that was fabricated of lxxx% pork and 20% beef. All other ingredients: salt, pepper, saccharide, garlic, and marjoram remain the same in both recipes. The marjoram is optional but the garlic is a must.
- The meat is cured before it is mixed with spices.
- The sausage is stuffed into a large squealer casing: 36 - 38 mm.
- The traditional style was to cold smoke information technology for 1 to 1.five days (it had to concluding for long time).
- In well-nigh cases information technology is hot smoked today.
For curiosity sake permit's see how big American manufacturers make Smoothen Smoked Sausage. Four sausages called Smooth Kielbasa were bought at the American supermarket and each of them were produced past a large and well known meat plant. Allow'southward encounter how they compare with the original Smoothen recipe.
| Name | Meat used | Ingredients |
|---|---|---|
| Authentic Polish Smoked Sausage, Natural hardwood Smoked | Pork | salt, pepper, carbohydrate, garlic, marjoram, sodium nitrite |
| Shine Sausage, Natural Hardwood Smoked | Pork, beef, turkey | salt, water, corn syrup, 2% or less dextrose, flavorings, footing yellow mustard, autolyzed yeast, hydrolyzed whey protein, monosodium glutamate, potassium and sodium lactate, sodium diacetate, sodium nitrite, starch, (modified food, potato starch), Vitamin C (Ascorbic Acid, Contains: milk |
| Polish Sausage, Natural Fume Flavoring Added | pork, turkey, beef | (2% or less) salt, turkey broth, water, corn syrup, starch (white potato, modified starch), dextrose, hydrolyzed milk protein, smoke flavoring, Vitamin C (Ascorbic Acrid), autolyzed yeast, gelatin, sodium phosphate, sodium diacetate, sodium nitrite, potassium lactate, potassium chloride, granulated garlic, oleoresin of paprika, flavorings, ingredients non found in or in backlog of corporeality permitted in regular smoked sausage, Contains: milk |
| Polish Sausage, Naturally Hickory Smoked | Pork, beef | common salt, water, dextrose, natural spices, garlic powder, paprika, monosodium glutamate, sodium erythorbate, sodium nitrite |
| Polska Kielbasa | Fully Cooked Beef | salt, water, corn syrup, 2% or less of: natural spices, natural flavors, dextrose, monosodium glutamate, isolated soy protein, Vitamin C (Ascorbic Acrid), sodium phosphates, sodium nitrite, Contains: soy |
Looking at the above sausage recipes we tried to come with a name of an equivalent Smoothen sausage that might fit the description only we couldn't. Information technology becomes quite articulate that unlike manufacturers put unlike ingredients inside of the casing and the name Polish Kielbasa is used just for credibility and to proceeds the trust of the consumer. It seems that for some manufacturers whatsoever sausage that is smoked and stuffed into a 36 mm casing will qualify to be called the Smoothen Smoked Sausage or Smooth Kielbasa.
Rytek Kutas Photograph courtesy The Sausage Maker, Buffalo, N.Y.
Many books were written nearly sausages and each one provides some Polish sausage recipes. And they were all wrong but....i volume had information technology right. The book, considered a archetype today, was The Bully Sausage Recipes and Meat Curing, written in 1976 past a Pole, Rytek Kutas from Buffalo. Later Mr. Kutas created the Sausage Maker Inc, the biggest post order (at present also selling on line) visitor specializing in sausage making supplies.
And then came the book "Polish Sausages, Accurate Recipes and Instructions" which listed all official Smoothen sausages and how they were made by Polish meat plants.
Source: https://www.meatsandsausages.com/sausages-by-country/polish-sausages/kielbasa
0 Response to "Is Polish Sausage Pork or Beef"
Post a Comment