{"id":18260,"date":"2018-06-25T16:05:08","date_gmt":"2018-06-25T21:05:08","guid":{"rendered":"http:\/\/burgersdogspizza.com\/?p=18260"},"modified":"2018-06-25T16:05:08","modified_gmt":"2018-06-25T21:05:08","slug":"hometown-sausage-k","status":"publish","type":"post","link":"http:\/\/www.peterstromquist.com\/?p=18260","title":{"rendered":"Hometown Sausage Kitchen Gyro Sausage Review"},"content":{"rendered":"

\"Hometown<\/a>The ‘gyro’ is a Greek inspired sandwich, with meat (generally beef and lamb)\u00a0cooked on a vertical roaster, placed in a pita, dressed with tomato, cucumber,\u00a0and tatziki sauce.<\/p>\n

Some purveyors add lettuce and onion.\u00a0The word “gyro” is from the Greek word for “circle” or “turn.”<\/p>\n

The meat is generally seasoned with salt, hot and sweet paprika, white\u00a0\u00a0and black pepper, dried parsley, garlic powder, and oregano.<\/p>\n

First developed by the Turks in the 19th century, and called “Doner Kabab” it\u00a0took until 1971 for the entree to be popular in the US (primarily Chicago and\u00a0New York) and til the mid 70s before a select group of companies entered\u00a0large scale production.<\/p>\n

Today, nearly any diner or local fast food place in Chicago will offer you a\u00a0gyro sandwich or plate (no bread). But as much as Chicago is also a “sausage\u00a0town” I’ve always been curious as to why someone hasn’t taken gyro seasoned\u00a0meat and placed it in a natural casing to eat on a hot dog bun.<\/p>\n

Inquiries to the largest gyro meat suppliers in Chicago have gone unanswered.<\/p>\n

So I’m on one of my wandering trips last week, Southern Wisconsin, pull into the\u00a0burg of East Troy and discover small processor Hometown Sausage Kitchen<\/a>.<\/p>\n

And darn if they don’t make them (gyro sausages). They run about a quarter pound\u00a0each, at $9.00 a pound.<\/p>\n

Ingredients are ground lamb and pork, water, salt, garlic, spices, red wine veingar powder, lemon\u00a0juice powder, citric acid in a natural hog casing<\/p>\n

I brought some home, par-boiled them, and finished them off on a flat top before\u00a0slapping them into a substantial Turano roll with the aforementioned condiments.<\/p>\n

Hog heaven, so to speak.<\/p>\n

The sausage makers have perfectly captured the flavor of gyro meat. The grind is fine and the casing just sturdy enough.\u00a0 These would be a great addition to any cookout.\u00a0 This weekend, I will try some as a breakfast sausage, fried and cut on a bias.<\/p>\n

Chicago sausage manufacturers are missing a bet not getting into this segment.<\/p>\n

Hometown Sausage Kitchen is located just outside of East Troy, WI. Exit off I-43, take a right at the end of the ramp, then a left onto County Road L, and it’s about a mile ahead of you on the left. (picture below). They have a lot of spectacular, high quality processed pork products, and while they are primarily a wholesale operation, they do have retail on site, open Tue thru Sat at 9AM.\u00a0 They also appear at farmer’s markets in the Chicago area.<\/p>\n

\"Hometown<\/a>
Packaging<\/strong><\/figcaption><\/figure>\n
\"Hometown<\/a>
Two beauties ready for the flat top<\/strong><\/figcaption><\/figure>\n

 <\/p>\n

\"Hometown<\/a>
Not as pretty as I imagined, but unbelievably delicious<\/strong><\/figcaption><\/figure>\n
\"building\"<\/a>
Processing plant and retail outlet. <\/strong><\/figcaption><\/figure>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

Hometown Sausage Kitchen Gyro Sausage Review<\/p>\n

Hometown Sausage Kitchen Gyro Sausage Review<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

The ‘gyro’ is a Greek inspired sandwich, with meat (generally beef and lamb)\u00a0cooked on a vertical roaster, placed in a pita, dressed with tomato, cucumber,\u00a0and tatziki sauce. Some purveyors add lettuce and onion.\u00a0The word “gyro” is from the Greek word for “circle” or “turn.” The meat is generally seasoned with salt, hot and sweet paprika,… Continue reading Hometown Sausage Kitchen Gyro Sausage 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":[8,16,26],"tags":[153,1653,3763],"_links":{"self":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts\/18260"}],"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=18260"}],"version-history":[{"count":0,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts\/18260\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=18260"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=18260"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=18260"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}