This one comes closest to what is generally known in America as ‘kielbasa’ (Polish sausage). Nowadays, many big-name meat packers across America offer a product called ‘kielbasa’, but it is usually a far cry from the real thing. Our Polish country-style sausage is the kind dziadek (grandpa) used to make. Only the choicest cuts of tender pork were used, and often a little beef or veal was added to improve its body and character. The sausage was seasoned with the freshest herbs and spices and then gently smoked in the backyard smoke-house, just long enough to achieve the right color, flavor and aroma. Today you can enjoy the same kind of quality kielbasa from Polana. It is good for breakfast or supper as a cold cut with horseradish or mustard. It can also be served hot: boiled, baked or grilled. It can be cooked in soups (such as bialy barszcz, kapusniak or grochówka), baked with sauerkraut or added to bean dishes, stews, casseroles. APPROX. WEIGHT: 3 LBS.
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