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Technology Stocks : PolishWorld.com.on.in -- Ignore unavailable to you. Want to Upgrade?

To: Patricia Trinchero who wrote (296)	3/2/2004 4:57:01 PM
From: EL KABONG!!!	Respond to of 332

Hello Patricia, Actually, my wife made the sausages, not me. I was just the taster... <g> She made one batch by mixing ground pork, ground beef and coarsely chopped pork loin with the Penzey's Italian sausage spice mix. She was trying to control the amount of fat in the sausage, so she used the leanest cut of the pork loin, trimming off all of the visible fat. And she used the leanest ground beef and pork that she could find, which turned out to be a big mistake. Rather than using sausage casings, she made the sausage into patties, sort of akin to Jimmy Dean sausage patties. We used them as a breakfast sausage, to accompany eggs or pancakes or waffles. The taste (primarily the spices) was fantastic, at least as good as any commercially produced sausage patty. But because she used lean cuts of meat, the patties were noticeably "dry", not quite as dry as an overcooked turkey breast. I had exchanged e-mails with someone else I knew who tried a similar recipe using ground turkey/chicken rather than beef/pork and they had a similar "dry" result. The bottom line is that if the fat content is removed (or limited) in the raw ingredients, then the final product may suffer as a result. She also made a smoked polish sausage (very comparable to smoked kielbasa) by starting off with some picnic/daisy hams (also called smoked butt end), which (as purchased) could never qualify as a lower fat cut of meat. She coarsely chopped the ham into smaller pieces, removing much of the visible chunks of fat (which is considerable), but still left some visible fat clinging to the meatier parts. Next was to mix the Polish seasonings and some water with the pieces of meat. She then ran these pieces through a coarse grind on our meat grinder (making sure to include some of the Polish spices in each ground piece of meat), and the outflow from the meat grinder went directly into the sausage casing. She then baked the sausage in a low heat oven for an hour or two, which served to distribute the seasonings and water evenly throughout the sausage, and also cooked off some of the fat, as well as heating the meat for consumption. The results were quite good. It was much better than anything in the supermarkets (usually some Hillshire Farms thing), but not quite as good as what we could purchase in the higher quality Polish delis back on the east coast. I think that if we were to experiment a bit with the meat, trying something else or whatever, we might improve upon the results a bit. But it's really too much work to do all of the time. We find it easier to have relatives back east buy us a few rings of kielbasa from the delis and ship them overnight via FedEx, and then we reimburse them. KJC