Kiolbassa Polish Sausage

This was a nice response directly from a family member of their
business.
Jimmy

Dear Jimmy,
Thank you for your letter regarding Kiolbassa Sausage. You are correct
about the sugar being listed as an ingredient and the nutritional count
listed as zero. By law, an independent laboratory does the nutritional
analysis. These are their values. I'm not sure what the percentage is, but
it must be below the cutoff mark they measure. All of these things are
regulated by the FDA.

Regarding the fillers, we have never and will never add any fillers to our
products. We have recently undergone a plant inspection to certify that we
are a "gluten-free" facility and that our products are "gluten-free". This
is something that will be on our labels the next time we make a change on
them.

We have numerous people who have been on low carb diets that tell us
Kiolbassa Sausage is a mainstay on their menu. Have you tried our Mexican
Chorizo? It's great - just brown it in a skillet, top with shredded cheese,
avocado and a dash of Louisiana hot sauce. If you want to make it a
breakfast meal and you like eggs, serve the whole thing over eggs. We also
get questions about the pork in our chorizo. It is 80% lean pork trimmings.
There are no other hog "parts" in it. Again, we would have to list them if
we put salivary glands, nerves, snouts, etc. in it. I tell people that you
can read the ingredients on our chorizo and still want to purchase and eat
it!

If you have any other questions or comments about Kiolbassa products, please
don't hesitate to write or call us.
Thank you for choosing Kiolbassa Sausage.
Sandra Kiolbassa

Kiolbassa,
Love your sausages I get at HEB in Austin. I am a carbohydrate counter,
and
am a little confused by your nutritional labeling. Your ingredients list
includes sugar yet the total carb count is zero and the sugars are also
listed as zero. Is there a mistake in your labeling, or is this due to
federal tolerances in reporting where anything less than .5 gram is
reported
as zero? Please advise.

Please also continue producing your food group pure sausage. There is no
need to mix in fillers and other junk. There are many folks with lasting
interested in low carb options regardless of media hype and advertising
trends.

Incidentally, I wrote the producers of SPAM about three years ago about
carb
count changes I noticed on their canned meat-like product, and they
advised
me they changed their recipe. Imagine, SPAM poised to become health food
in
the height of the media craze, and they screwed with it. DUMB! Don't you
be
dumb.
Jimmy