- Hughlipton Oct 18, 2010 01:06 PM
Have a recipe that calls for garlic sausage. How would that differ from Polish sausage. If there is a diffeence anyone in Los Angeles area able to tell me where to find garlic sausage? Thanks.
This is a guess...the Polish sausage in most grocery stores is smoked; there are several versions, some of them have lots of garlic (and will be called garlic kielbasa). You can also find fresh kielbasa (the extra-garlic version or regular), but you can find it fresh in Polish markets and sometimes at specialty shops.
So with respect to your recipe, does it seem like a smoked sausage will work? If so, go for the smoked kielbasa. If you want to try the fresh stuff a vendor at the Farmer's market might have it (the one on Third, I think...it's been a while since i lived in LA). There also used to be a polish restaurant in Santa Monica that you could call - it was called Warsawa, if they're still there...
In the Boston area, the fresh sausages sold in the meat department - national brands like Perri, plus local brands and store-made - are pork and contain garlic. Some offer "garlic and cheese" sausage, which may mor may not have more garlic than the generic sausage. I'd suggest going to the supermarket and reading labels in the meat case.
I'm acquainted with only two varieties of "garlic" sausage; one German, one French. The German garlic sausage is my favorite. Short fat sausages made with pork and heavily laden with garlic. I have never found them packaged; always in the meat case. But I suspect there are several hundred varieties of German sausage and finding the one you're hoping to cook with may be more difficult than we imagine.
My local grocery sells a fresh (not smoked) sausage with the appearance (to me) of a Bratwurst - light in color flecked with some pepper and fatter and larger than a hot dog - and are labeled simply "garlic sausage". My good German-American grandma called them "knackwurst". Further examination reveals the main ingredients of this sausage are pork, veal, and garlic.
Of course, I have no way of knowing for sure what your recipe is requesting, but garlic sausage is very common here in Texas.
Here's a link for one of my "go-to" brands of link sausage:
We have a very large German and Czech tradition dating back to the early to mid 19th Century. Coarse ground link sausage is very much a part of our heritage.
The garlic sausage I'm familiar with is also called knackwurst. It resembles a frankfurter in texture, but shorter and stouter, and runs maybe three or four to a lb. These are fine ground and pre-cooked.
Dittmer's in Mountain View lists knackwurst in their incredible array of cheeses.