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When you go to the supermarket, there are many brands and type of polish sausage available for purchase, but then never look or taste like what you find at the state fair or any street fair.
Does anyone know what the difference is? What is it I need to search for?
Look at the ingredients and that should tell you something about the quality. Look out for fillers. Most or all of the Polish sausage will have some kind of "cure" such as Sodium Nitrite or Nitrate which is necessary ingredient since they cold smoke a lot of it and that could lead to Botulism
This is an example of the ingredients in Hillshire Farms Polska Kielbasa. As you will notice it contains Soy which is a filler. As for the taste of it you will have to just find the one you like.
I get them freshly made at a local butcher shop. Great sausage selection.
Tab is right,,,,go to a butcher shop,,, or a smaller store that still makes there own sausage
also you can consider this..
buy an electric grinder from ebay ,,,around 100.00
these are powerful little machines,,, then you can buy cheap pork butts and grind your own pork and add your own sausage seasonings,,,either buy the sausage packets online (LeGGs, old plantation) look that up on ebay for spice packets..
mix that in with your ground pork and you've got your own home made sausage
I have several polish deli's within 15 minutes of my house. I have not gone to them yet (shame on me since I live in the area 12 years) But I am told it's better and nothing like the kind in the supermarket. Hillshire farms kielbasa is good but I want the real stuff.
Let me ask this another way... Does anyone know the brand or source for the type of Polish sausages sold at most state fairs and carnivals?
Most likely regional and probably many different suppliers.
Example there is a private family owned local meat company that has booths were they sell cooked sausages at just about all the local fairs and many outdoor events like rodeos in Northern California.
I would assume individual vendors have different suppliers, yeah.
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