One of Milwaukee’s largest and oldest sausage companies, Klement’s is often my ‘go-to’ purveyor when I’m looking for processed meats. When I’m not in their distribution area, I even order care packages online. The company has a wide variety of fresh and cooked sausages, as well as deli and sandwich meats. I am fond of their summer sausage, corned beef, cocktail sausages, and liver sausage.
Today I’m cooking up some of their Polish for breakfast. This is a natural casing sausage (YAY), and the company website lists the following ingredients: Pork, water, Beef, Salt, Contains less than 2% of Flavorings, Corn Syrup, Potassium Lactate, Isolated Oat Product, Dextrose,
Sodium Phosphate, Paprika, Sodium Diacetate, Sodium Erythorbate, and Sodium Nitrite.
I’m not one of those consumers that gets all bent out of shape about certain ingredients, too late in my life cycle to worry about any of the alledged effects at this point in time.
Anyway, these are great, for a breakfast side, or any meal, on a bun, or on the grill. I’d be careful on the grill to watch the direct heat, if the casings split, you’re gonna lose a lot of flavor. My preferred method is to simmer in a cast-iron skillet until the water is gone, and then put a slight char on the sausages.
These beauties come out of the Klement’s plant at 207 E Lincoln Ave in Milwaukee, according to the USDA establishment number on the package.
Klements Polish Sausage Review