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<\/a><\/p>\nFortunately, the champion kielbasi purveyors are still going strong, their kielbasi are still the best I\u2019ve ever tasted, and they still have the most bewildering assortment I\u2019ve ever encountered.<\/p>\n
Being an OCD type compelled me to do one of my \u201cone of each please\u201d shopping trips in every one of the best stocked venues. What I did not expect was that each shop had a considerable assortment on display that was almost entirely different from that of their nearby competitors! Among these culinary masterworks, some distinctions are fairly easy to quantify along a sensory continuum: fatty<\u2013>lean, barely smoky<\u2013>double smoked, chunky<\u2013>finely ground, dry<\u2013>moist, and the like. But then you get into specific flavor profiles: wiejska is garlicky with coriander seed, mustard seed, and thyme, kabanosy is flavored with caraway, wi\u015bniowa is smoked over cherry wood so there\u2019s a subtle sweetness to it, my\u015bliwska (hunter\u2019s sausage) is flavored with juniper and slightly spicy (\u201cspicy\u201d is a relative term and these are very tame), bukowia\u0144ska is flavored with marjoram and bay leaf…I could go on. They\u2019re all pre-cooked, ready to eat, and conveniently consumed in chunks (the best way to eat them IMHO) rather than in slices from a 3-inch diameter log. And I\u2019m not even covering varieties like bia\u0142a (white) which are fresh and require cooking.<\/p>\n So now it\u2019s your turn!<\/p>\n If this series has piqued your interest, let me know if you\u2019re interested in joining me on a Little Poland ethnojunket to taste some of the goodies from this post and those before it: please email me directly at rich[at]ethnojunkie[dot]com.<\/p>\n I\u2019m looking forward to hearing from you! It\u2019s your turn now! Read on…. Continue reading
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