Monday, July 6, 2009
Kielbasa Mysliwska: Golemo Market in Worcester, MA
Monday, July 6, 2009 
As with many worthy Polish Markets, Golemo offers up various types of kielbasa. As a rule there are about one hundred different kinds of kielbasa, and Golemo has about twelve or so. I can't say exactly how many, but that looks like what they have out on display behind the counters. They do offer fresh kielbasa that has not yet been smoked, you have to ask for that.
As I had my order in hand, I stepped in line at the tail of a smiling ethnic serpentine of patience. Not a word of English was spoken, except if the youngsters behind the counter believed a customer to be non-Polish speaking. I finally made it to the register, handed over my mustard, periogies of various kinds, and asked for three pounds of Kielbasa Mysliwska.
This is known as "Hunter's Sausage" and by it's coloring, it's the closest thing I have found to the stuff I was raised on. We used t get Wardinsky's from Buffalo a bit, and some from Oil City, PA.
You can boil it, bake it, grill it, etc. But I like my perogie fried in a skillet, the same for my kielbasa. I cut it into slices and cook both sides. If you think kielbasa is that Hillshire Farms junk at the grocer, you haven't experienced good kielbasa yet.
As I had my order in hand, I stepped in line at the tail of a smiling ethnic serpentine of patience. Not a word of English was spoken, except if the youngsters behind the counter believed a customer to be non-Polish speaking. I finally made it to the register, handed over my mustard, periogies of various kinds, and asked for three pounds of Kielbasa Mysliwska.
This is known as "Hunter's Sausage" and by it's coloring, it's the closest thing I have found to the stuff I was raised on. We used t get Wardinsky's from Buffalo a bit, and some from Oil City, PA.
This is a smoked, dried, firm and full-bodied sausage made from select cuts of pork and beef with a hint of juniper for flavoring. In addition to its delicious taste, this kielbasa requires no refrigeration. (Drying removes the sausage’s excess moisture – the main reason for spoilage.) As its name suggests, this sausage was eagerly taken into the wilds by hunters, fishermen and other outdoorsmen. The only other things they needed to keep body and soul together was some good Polish rye bread and a nip of jalowcowka (a juniper vodka similar to gin)." (Polana).
You can boil it, bake it, grill it, etc. But I like my perogie fried in a skillet, the same for my kielbasa. I cut it into slices and cook both sides. If you think kielbasa is that Hillshire Farms junk at the grocer, you haven't experienced good kielbasa yet.
Comments:
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Og2t said...“Hi Eric, kiełbasa myśliwska is awesome, goes really well with leczo – with peppers, tomatoes and courgettes. The best one is fresh, not wrapped in plastic foil, can you get such out there?”
