{"id":10855,"date":"2014-01-25T10:09:56","date_gmt":"2014-01-25T18:09:56","guid":{"rendered":"http:\/\/burgersdogspizza.com\/?p=10855"},"modified":"2014-01-25T10:09:56","modified_gmt":"2014-01-25T18:09:56","slug":"johnsonville-polish-kielbasa-review","status":"publish","type":"post","link":"http:\/\/www.peterstromquist.com\/?p=10855","title":{"rendered":"Johnsonville Polish Kielbasa Review"},"content":{"rendered":"<p>A derivative of a Polish word, &#8220;kielbasa&#8221; refers in certain parts of Europe as a particular type of sausage, while in the U.S., it has come to be indicative of what most Americans refer to as &#8220;Polish Sausage,&#8221; a pork and garlic concoction generally in a natural casing.<\/p>\n<p>Johnsonville&#8217;s version is pure pork, with flavorings, and the label attests to no fillers(1). The casing is collagen; collagen casings are often used in mass-production for consistency and ease in manufacturing. \u00a0Collagen casings, made from the collagen and bones of beef or hogs, are considerably less expensive in the manufacturing process, as well.<\/p>\n<p>The product comes six to a 14 oz package, and is manufactured at Johnsonville&#8217;s plant (USDA est. 34224) in Sheboygan, Wisconsin.<\/p>\n<p>As with most products in this segment, the sausages are fully cooked right out of the package, and consumers merely need heat them to their preferred level of \u00a0&#8216;doneness&#8217;. I pan fry \u00a0to put a little char on them, as for me, that gives them a texture more closely resembling a natural casing.<\/p>\n<p>This is a very mild sausage, with flavor more reminiscent of hot dogs, than any sausage served in Poland or in Polish owned emporiums in America.<\/p>\n<p>The mild flavor and fine grind are not strikes against Johnsonville&#8217;s product, but more indicative of a sausage that will be widely accepted by most of the population.<\/p>\n<p>Served on a egg roll with yellow mustard and sauerkraut.<\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/burgersdogspizza.com\/wp-content\/uploads\/2014\/01\/polska-kielbasa.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter  wp-image-10858\" alt=\"Johnsonville Polish Kielbasa Review\" src=\"http:\/\/burgersdogspizza.com\/wp-content\/uploads\/2014\/01\/polska-kielbasa.jpg\" width=\"470\" height=\"454\" \/><\/a><\/p>\n<p style=\"text-align: center;\">\u00a0<a href=\"http:\/\/burgersdogspizza.com\/wp-content\/uploads\/2014\/01\/20140125_115143.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter  wp-image-10862\" alt=\"Johnsonville Polish Kielbasa Review\" src=\"http:\/\/burgersdogspizza.com\/wp-content\/uploads\/2014\/01\/20140125_115143-1024x883.jpg\" width=\"430\" height=\"371\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>(1) Ingredients:<\/p>\n<p>Pork, water, salt and less than 2% of<br \/>\nthe following: corn syrup, potassium lactate,<br \/>\ndextrose, spices, monosodium glutamate,<br \/>\npaprika, natural flavors, sodium diacetate,<br \/>\ndehydrated garlic, sodium erythorbate,<br \/>\nsodium nitrite, collagen casing.<\/p>\n<p>Johnsonville Polish Kielbasa Review<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A derivative of a Polish word, &#8220;kielbasa&#8221; refers in certain parts of Europe as a particular type of sausage, while in the U.S., it has come to be indicative of what most Americans refer to as &#8220;Polish Sausage,&#8221; a pork and garlic concoction generally in a natural casing. Johnsonville&#8217;s version is pure pork, with flavorings,&hellip; <a class=\"more-link\" href=\"http:\/\/www.peterstromquist.com\/?p=10855\">Continue reading <span class=\"screen-reader-text\">Johnsonville Polish Kielbasa Review<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[16,25,26],"tags":[168,2693],"_links":{"self":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts\/10855"}],"collection":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=10855"}],"version-history":[{"count":0,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts\/10855\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10855"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10855"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10855"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}