The Battle of the Polish Sausage

Published by Rilee Waller on November 26th, 2014

Smokehouse Glenn has over 45 years of sausage making experience with Dearborn Sausage and you can tell with every bite that he has learned the business very well. Today, Glenn brought in two varieties of his polish sausage – Fresh and Smoked polish sausage.

Glenn’s background story on polish sausage is that it is one of the simplest variety of sausage with regard of the flavoring in its recipe. Polish sausage uses salt, pepper, garlic and Marjoram. Any other variety of sausage add to this base recipe to generate their own ethnic taste. Now, add cure and smoke your recipe and you have smoked polish sausage – both recipes served in natural casing for that tremendous sausage SNAP!

Take your pick! Both taste great!

Take your pick! Both taste great!

The fresh variety will receive the extra grilling taste very well since it is such a simple mixture. The smoked recipe is my favorite with its robust essence from the smoking process.

Smokehouse Glenn will be closed to observe Thanksgiving but will be opened for Black Friday shoppers from 10 am to 6 pm. Remember to ask Glenn about his holiday sampler boxes for his olive oils or balsamic vinegars as holiday gifts.

Smokehouse Glenn is located in the Country Village, 1040 Country Lane is the place for delicious beef, chicken, seafood and pork! Store hours are M – Sat. 10 to 6; Sundays 10 – 4. Call 485-4220!

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