Mrs. Swiacki's Kielbasa Bites

I am not a sports fan. I am often surrounded by sports fans who are ravenous - watching football is calorie intensive activity evidently - and require snacks and copious amounts of beer. These Kielbasa Bites are delicious. Just delicious.

KIELBASA APPETIZERS

1 – pound kielbasa
1 cup dry white wine
1 heaping tablespoon light brown sugar
2 tablespoons Dijon mustard
2 tablespoons of brandy
3 tablespoons chopped fresh parsley
Freshly ground black pepper to taste

Cut kielbasa into one-inch slices. Cut each slice into quarters. Put kielbasa in heavy skillet large enough to hold all the pieces in a single layer. Cover with wine.

Bring the wine to a boil. Cook, uncovered, until wine almost has evaporated and looks syrupy, about 12 minutes. Stir in brown sugar, mustard and brandy. Cook one minute more.

Toss kielbasa with parsley and pepper to taste. Serve with toothpicks for spearing and thin rounds of crusty bread for dipping in the juices.

Easter Sausage and Barrel Sauerkraut

I was fond of Smokies sausages when I was a child. It was the lunch treat my Mother, the Polka Queen, brought home every Saturday from the supermarket. They disappeared for a bit but Oscar Mayer recently started making them again.

If you are fond of traditional smokehouse flavor and are food additive conscious, I suggest you shop at Czerw's Kielbasy and Polish Provisions. Their home made products contain no by-products, artificial color, fillers, or added water.

Shop early in the week, especially on Easter. You will find that lines of people go around the block on Easter. Poles take Easter seriously. 

I buy barrel Sauerkraut, smoked Cajun Kielbasa which my children love, and Kabanosy, a sort of hot Polish Slim Jim. We have lots of assimilation in Foody Nation Philadelphia. You can get directions, history of the shop, and a list of their products at their website.

Jan Czerw, Grandfather of the current owners, emigrated from Mislsi, Poland. In 1938, Jan Czerw converted a horse stable into a shop. He built the brick ovens meat is smoked in himself. Czerw's Kielbasa still stands in that original spot, using the same brick ovens built almost 70 years ago.

Wesolych Swiat i dobre jedzenie!

Note: There are about 600,000 Folks in Philadelphia who think of themselves as Polish. All those good Folks like to eat good Polish Food. I am going to tell you where I find it. There many excellent Polish shops and food purveyors in Philadelphia. I do not pretend this is a thorough list of every single Polish shop in Philadelphia or nearby. It is where I shop. Maybe you know a good place? Leave a comment and I will go there and give it a try. And write about it. 

Polish Dill Pickles

Is there a difference between a Polish Dill Pickle and a Kosher Dill Pickle? No difference, although I think a Polish pickle has much more garlic. I am sure pickle enthusiasts will disagree.

A Kosher or Polish pickle is made without using vinegar, uses a crock or glass jar (with a weight if necessary) to keep the cucumbers submerged in the liquid, and involves lactic acid producing fermentation. 

I was going to type the recipe and then I discovered Danny Mac's Kitchen video. Lots of good suggestions in the comments. Seeing is believing. Making Pickles is easy and you can do it even if you think you cannot cook. After four days of fermentation, you can make Pickle Soup.

There is more than one way to sour a Pickle. A charming Russian Lady gives us her system which includes Lemon and Apple Cider Vinegar. So yummy.

In my house old fashioned winter preparation starts with pickling cucumbers. So enjoy my grandmothers old fashioned Naturally Fermented Kosher Dill Pickles - Рцепт Малосольных Огурцов.

Pickle Soup

Polish people love pickles. We use crushed pickle puree to season dishes like sauteed mushrooms. We even make Pickle Soup.

You can find many Pickle Soup recipes on the Net. This recipe comes from Treasured Polish Recipes for Americans published in 1948 by the Polanie Club.

It would be silly to publish a Pickle Soup recipe without publishing a recipe for Polish Dill Pickles. They are delicious and easy to make. So look for that to be posted next. I have three volunteer cucumber plants. So I will be making lots of pickles.

Babcia is translated as GrandMother.  My Babcia made Pickle Soup at Easter with the broth left from cooking the kielbasa for the cold breakfast that breaks the Easter fast. I wondered for years how she got that unique savory flavor. And then I found my vintage Polish cookbook.

I have to make this. If you, Cher Reader, make it before I do, let me know how it goes. I will update.

DILL PICKLE SOUP

3 large Dill Pickles
3 tablespoons Butter
Meat or Vegetable Stock
1 cup Sour Cream
2 tablespoons Flour

Slice the Pickles and saute in Butter and Flour until thoroughly wilted. Add the Stock and simmer slowly for half an hour. Strain and add the Sour Cream. Serve with Pierozki.