It's not often that a Gasport establishment is reviewed by a newspaper outside of the Niagara-Buffalo region. Walter Siebel, the restaurant reviewer for the Watertown Daily Times, has done just that in today's paper, looking at the meats prepared by Gasport's own European Meats and Deli. Pretty cool...
I had the opportunity to try some great smoked meats made by a Polish sausage maker in Western New York. His business, European Meats and Deli, is located in Gasport, north of Buffalo. Owner Walter Sadujko is the son of a butcher in Poland and brings old-world tradition to the craft.
What a great sausage fest! I got to try double-smoked Polish sausage, hunter's sausage, Hungarian hot sausage and smoked pork ribs.
The Polish sausage was thoroughly dried, much different from commercial kielbasa found in supermarkets. The drying concentrates the flavor and firms up the texture.
The hunter's sausage was similar, but with the addition of juniper berries and more black pepper and only smoked once
Hungarian hot sausage was smoked but not cooked like the others. It was long on paprika, which overshadowed the more subtle flavors.
The smoked ribs were a lot like ham, but a little fattier. They'd make a good base for a great pea or bean soup, but didn't fit the bill for a night of sausage sampling.
European Meats and Deli is open from 10 a.m. to 5 p.m. Thursday, Friday and Saturday. They generally have 15 to 20 products in the meat case and generously provide samples for their customers.
For more information, you can give them a call at 1(716) 772-2950. There's also a 2008 review of European Meats online: http://gasportnewyork.blogspot.com/2008/02/buffalo-news-looks-at-european-meat.html.
Source:
http://www.watertowndailytimes.com/article/20101219/COL01/312199995
I had the opportunity to try some great smoked meats made by a Polish sausage maker in Western New York. His business, European Meats and Deli, is located in Gasport, north of Buffalo. Owner Walter Sadujko is the son of a butcher in Poland and brings old-world tradition to the craft.
What a great sausage fest! I got to try double-smoked Polish sausage, hunter's sausage, Hungarian hot sausage and smoked pork ribs.
The Polish sausage was thoroughly dried, much different from commercial kielbasa found in supermarkets. The drying concentrates the flavor and firms up the texture.
The hunter's sausage was similar, but with the addition of juniper berries and more black pepper and only smoked once
Hungarian hot sausage was smoked but not cooked like the others. It was long on paprika, which overshadowed the more subtle flavors.
The smoked ribs were a lot like ham, but a little fattier. They'd make a good base for a great pea or bean soup, but didn't fit the bill for a night of sausage sampling.
European Meats and Deli is open from 10 a.m. to 5 p.m. Thursday, Friday and Saturday. They generally have 15 to 20 products in the meat case and generously provide samples for their customers.
For more information, you can give them a call at 1(716) 772-2950. There's also a 2008 review of European Meats online: http://gasportnewyork.blogspot.com/2008/02/buffalo-news-looks-at-european-meat.html.
Source:
http://www.watertowndailytimes.com/article/20101219/COL01/312199995
