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Ever wonder what makes Kiolbassa the best sausage money can buy? It is very simple, Kiolbassa is, Real Meat, Real Smoke, Real Sausage!
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Newsfeeds
“Real Meat, Real Smoke, Real Sausage!”
We have a new tagline and we are very excited about it. We believe the tagline sums up in a few words, everything that we at Kiolbassa believe in. Unlike most of our competitors, we are dedicated to giving you the best sausage for the best value. As Robert Kiolbassa has always said, “The quality will be remembered long after the price is forgotten.” That means only the finest cuts of beef and pork and the freshest spices; including fresh garlic cloves and real hardwood smoke.
To better understand what we mean by “Real Meat, Real Smoke, Real Sausage!” lets break each attribute down.
“Real Meat”:
By paying close attention to the ingredients that sausage companies put on their labels and in their sausage, you will see what makes Kiolbassa so different. Many sausage companies believe “mechanically separated chicken parts”, “Beef Hearts”, and “Lymph nodes” are acceptable ingredients to make sausage with, not at Kiolbassa! We believe in making sausage the old fashion way. We use only lean cuts of beef and pork. All of the meat we use in our sausage can easily be found at a local butcher.
When comparing Kiolbassa to the other sausages on the shelf, there is a clear difference in quality and appearance. Kiolbassa has personality, and because it is minimally processed, there are distinct colors and textures; others sausages seem to be one solid color and missing that meat texture. When cutting into a Kiolbassa sausage link, you will see actual chunks of meat instead of seeing a hotdog like profile. What gives Kiolbassa such a difference in appearance? It all starts with the quality of meat we use in our sausage. Because Kiolbassa does not use low quality meats that consist of a lot cartilage and connective tissue, there is no need to over process the meat. Generally, low quality meat will require a puree like blend; this process is very similar to making a hot dog. We minimally process our meat to ensure that there is a true meat consistency and mouth feel in every bite.
“Real Smoke”:
Many people ask us, “What is real smoke? Is there a fake smoke?” Both questions are very good and they really help when explaining the difference between a premium sausage (Kiolbassa) and an ordinary sausage.
“What is real smoke?” Real smoke comes from a dedicated cooking process we designed in our plant. Once our sausage is stuffed into the natural pork casings, we put the newly formed links into our smoke houses. The smoke houses are large stainless steel rooms that will hold about 4,500lbs of fresh sausage. The sausage will remain in the smoke house for nearly four hours. While in the house, smoke from burning wood chips and steam help to cook to the sausage. This cooking process is what gives Kiolbassa its authentic smoked taste and mouth watering flavor.
“Is there a fake smoke?” Yes, although fake smoke is probably not the preferred term for the artificial smoke flavoring. In most cases, artificial smoke flavor comes in the form of a liquid smoke. Liquid smoke (also known as smoke condensates) is made by a process of capturing smoke from burning wood chips and passing the smoke through a liquid to absorb the smoke particles.
While mixing the meat and spices, liquid smoke is added to give the sausage an artificial smoke flavoring. The taste of liquid smoke in sausage is usually very bitter and may stay with you for the rest of the day. We understand that giving the sausage a true smoke flavor can be a hard process and take some time, but we want to continue making real sausage.
“Real Sausage”:
Now that you know what real meat and real smoke is, we can explain what real sausage means. Real sausage is something that has an old world charm, classic flavor, and has a real meat consistency.
Kiolbassa believes in creating a clean sausage, using only necessary ingredients. There is absolutely no Mono Sodium Glutamate (MSG), Gluten, fillers, cereal, Nitrates, Dextrose, or any other ingredients that lower the quality of a sausage. Competitors will put ingredients like these to absorb water so that they can add less meat and more water into the final product.
Because some companies option to put Glutens, fillers, cereals, MSG, and other poor ingredients in their sausage, they will usually create an off taste in their sausage. Too often, sausage companies try to hide the bad tastes from the chemicals and low quality meats by over seasoning the sausage. We believe in being able to taste the meat the sausage is made with and seasoning it lightly. Like the liquid smoke, over seasoning is a reason that some sausage tastes seem to stay with you all day.
“Real Meat, Real Smoke, Real Sausage!”
Sausage can be the protein hero for any meal. Whether it is pasta, sandwiches, or as simple as sausage with a salad and potatoes, Kiolbassa can be a great addition. The smooth, pure taste of Kiolbassa adds just enough flavor to make it the foundation of any plate. Other sausages can be over flavored and over (liquid) smoked. Their dominating flavor takes away from any sides and can ruin a meal. Picking the right sausage is so important.
True sausage making is a craft and we are proud of every link that leaves our plant. We know that people want good sausage, sausage they grew up eating and enjoying with their family. It is because of these people and our fans that we are able to do what we do and we could not be more appreciative. We are very proud of our sausage and the dedication the Kiolbassa Family and its employees have shown over the years.
If Kiolbassa Sausage is not the very best sausage you have ever eaten, we will cheerfully give you your money back - guaranteed. Give us a try and you will understand why we are the best in the business.
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