13 (Sun) March 2016
in my apartment
Back in the day, perhaps to this day, the term “Polish Sausage” described a sausage featuring any inkling of ambition, such as natural casing, discernible chunks of meat and fat, spicy seasonings, presumably with some vague linkage to the real deal in Poland, anything beyond the typically overprocessed, mass-produced, pink, uniform, mealy, flavorless Americanized bastardization of the frankfurter generically referred to as a “hotdog” — which isn’t necessarily a bad thing.
Culinary acumen has advanced to the point where sausages from Poland are now classified more accurately according to specific styles and regional variations, such as kielbasa.
But for me, I’ll always appreciate the old-school Polish Sausage, even when produced in the Philippines.