Originating in Central Europe, Wieners, Viennas, Frankfurters or Parówki go by many different names, but to most Americans they are simply the All-American hot dog. But the hot dogs sold across America these days greatly vary in quality. Many are full of meat scraps, plenty of fat, powdered milk, cheap cereal fillers and other things no self-respecting sausage should contain. We believe you will find our Polish veal parówki (frankfurters) in a class apart. They contain only select cuts of veal and pork, ground extremely fine, gently seasoned and lightly smoked. The result is a wiener that is meaty, delicately flavored and downright delicious. Enjoy them the way many Poles do, as hot breakfast or supper sausages served with mustard, a potato salad, pickles and bread. Or take them to your wiener roast or throw them on your backyard grill the American way and enjoy them on a bun with mustard, ketchup, chopped onions, sauerkraut, chili or whatever.

Veal Winners can be poached or grilled. Each method has its own advantages but there are some general rules. Cook sausages slowly to ensure their skins do not burst. Intact skins are needed to hold in the juices and keep your sausage links moist. Do not pierce the skins before cooking as this will allow the fat and juices to drain and lose moisture. The dripping fat on a grill can also cause flames to flare up and burn the outside of your sausage.