post #21 of 21

Soy protein in sausage is an American ingredient.  Traditional Polish sausages never included it.  Commercial sausage makers in the US started using it to allow for more water in the sausage.  Unfortunately even the big plants in Poland are now using it as well. Water and soy are a lot cheaper than meat.  Rytek Kutas propagated it in his book for home sausage makers.  The above recipe is nice standard recipe for Polish sausage, but if you include the soy, the appropriate name should be Polish-American sausage.