Quoting Dave Drum to Jim Weller <=-

Are your "smokies" similar to Polish/kielbasa .... that is
emulsified filling

Nope. The pork is coarsely ground and the filling has distinct pink
and white flecks in it as well as dark specks of spice. This is
close: https://tinyurl.com/smokie-texture

and a flavour profile closer to typical stupormarkup Polish
sausage than to a hot dog?

By typical I think you're referring to what I would call a Polish
garlic ring or coil. It is finer ground than a smokie, or what I
think of as a standard kielbasa but certainly not emulsified like
frankfurters or bologna.

The problem here is every sausage of every kind is a kielbasa to a
Pole or a kubasa to a Ukrainian but North Americans have become
familiar with just one or two of them and the Ukrainians in Alberta
made one kind popular while the Poles in Illinois made another one
well known and it seems like your sister came across a third one.

rusted and dusty can of corn niblets in a back corner of a
cupboard. It's "best by" was more than 8 years in the rear view
mirror.

I can match that. Back in the 50's my rural farmer neighbours
weren't really into any kind of seafood other than canned salmon.
(By and large they still aren't.) My parents would buy things like
live lobsters or oysters on their semi-annual trips to Ottawa but
there was nothing like that available locally. My dad encouraged the
IGA store owner to diversify his canned goods a bit and the guy
bought a single case of canned lobster when dad said he'd take half
a case himself. He suggested the grocer take one can home to try and
put the last five on the shelf to see if there were any takers. Skip
forward to 1965 and I'm working as a stockboy at that IGA and when I
was facing up the shelf of canned salmon, tuna and sardines I found
those 5 cans of lobster pushed to the very back, hidden by other
things. Jack, the owner, said they weren't salable by then so I had
a can a day and made lobster salads sandwiches for my lunch breaks
all that week,



Cheers

Jim


... I have work to do: someone on the internet is wrong.

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JIM WELLER wrote to DAVE DRUM <=-

Are your "smokies" similar to Polish/kielbasa .... that is
emulsified filling

Nope. The pork is coarsely ground and the filling has distinct pink
and white flecks in it as well as dark specks of spice. This is
close: https://tinyurl.com/smokie-texture

OK - that's what I call semi-emulsified. That is-there is (or seems to
be) an emulsified binder. My total experience with "smokies" is with
Hillshire Farms L'il Smokies. They look a lot like a product available
to you @ https://tinyurl.com/PC-SMOKIES (without cutting one open)

8<----- SNIP ----->B

rusted and dusty can of corn niblets in a back corner of a
cupboard. It's "best by" was more than 8 years in the rear view
mirror.

I can match that. Back in the 50's my rural farmer neighbours
weren't really into any kind of seafood other than canned salmon.
(By and large they still aren't.) My parents would buy things like
live lobsters or oysters on their semi-annual trips to Ottawa but
there was nothing like that available locally. My dad encouraged the
IGA store owner to diversify his canned goods a bit and the guy
bought a single case of canned lobster when dad said he'd take half
a case himself. He suggested the grocer take one can home to try and
put the last five on the shelf to see if there were any takers. Skip forward to 1965 and I'm working as a stockboy at that IGA and when I
was facing up the shelf of canned salmon, tuna and sardines I found
those 5 cans of lobster pushed to the very back, hidden by other
things. Jack, the owner, said they weren't salable by then so I had
a can a day and made lobster salads sandwiches for my lunch breaks
all that week,

Good for you. I'd have done the same. And my grandmother would have been apoplectic. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bourbon Little Smokies
Categories: Five, Appetisers, Sausage, Booze, Sauces
Yield: 10 Servings

1 1/2 c Ketchup
3/4 c Brown sugar
1/4 c Bourbon whiskey
1/4 c Water
14 oz Pkg beef smoky cocktail
- sausages

In a large saucepan, whisk the ketchup, brown sugar,
bourbon whiskey, and water together until the sugar has
dissolved.

Stir in the cocktail sausages, and place over medium heat.

Bring the sausages and sauce to a simmer; serve.

Recipe by: Melissa Arenson

RECIPE FROM: http://allrecipes.com

Uncle Dirty Dave's Archives

MMMMM

... I guess it takes more than birthdays to get maturity!
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Quoting Dave Drum to Jim Weller <=-

Are your "smokies" similar to Polish/kielbasa .... that is
emulsified filling

Nope. The pork is coarsely ground and the filling has distinct pink
and white flecks in it as well as dark specks of spice.

OK - that's what I call semi-emulsified. That is-there is (or
seems to be) an emulsified binder. My total experience with
"smokies" is with Hillshire Farms L'il Smokies. They look a lot
like a product available to you @
https://tinyurl.com/PC-SMOKIES (without cutting one open)

I've never bought those little guys so I'm not sure. Probably
though.


Cheers

Jim


... My parents never aplogised for making me ugly.

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