Kiełbasa Biała Surowa

Kiełbasa Biała Surowa -White Sausage -Fresh Polish Sausage

Fresh Kiełbasa is so easy to make as well as delicious. Making fresh Polish Kiełbasa requires no cooking, curing, or smoking! How easy is that! Kiełbasa Biała Surowa is a classic sausage especially popular during the Easter Holiday. It is used to make a soup called Zurek. If you like to grill, fresh kielbasa is one of the best sausages to cook.

Traditionally the ingredients are:

Boneless pork butts
Marjoram
Black Pepper
Fresh cloves of garlic
Sugar
Salt
Ice water
Natural Casings

The butts are kept chilled cut and ground, the all the ingredients get mixed in and stuffed into casings. it is not cured or cooked so cook before eating, use right away or freeze it until you you are ready to use it.

Zurek Recipe

Kwas Sour Soup Starter

3 oz wholemeal rye flour
2 1/2 cups boiled, cooled water
1 small clove garlic

The soup

5 cups vegetable stock (or beef/chicken bones)
1/4 lb bacon
1/4 lb onions
1 can mushroom
1 2/3 cup kwas
1 1/3 cup sour cream
5 medium potatoes, cooked and diced
1/4 lb Fresh smoked sausage, sliced
Oil or butter

In a non reactive pan add some water to rye flour to make a paste
stir into a smooth paste, add the rest of the rest of the water
finely chop the garilc and add to mixture, cover with clear wrap and
poke a few small hole in the plastic. Set aside at room temperature for 4-5 days
Strain and use to make the soup

Bowl of Zurek SoupHeat stock
brown bacon and onions in pan with a little oil or butter
add to stock and simmer15 minutes
add mushrooms, kwas, and cream
add potatoes and sausage season with salt and pepper to taste
bring to boil and simmer another 20 minutes

Enjoy!

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Kiełbasa Krakowska

Kiełbasa Krakowska is the top selling Polish Sausage in Poland.  Kiebasa gets it names from the regions they are made.  Krakowska comes from one of the oldest cities in Europe Krakow Poland.  Kraków is one of the oldest and largest cities of Poland located in the southern central area of Poland.

 Made in different styles from dry to semidry sausage and hot smoked Kiełbasa .  It is usually made by a mixture of mostly pork with some beef.  Traditionally the pork is not ground but hand cut. Salt, pepper, garlic, coriander are the usual spices added.  Extra pepper in the form of an herbal pepper is a poular variation.

Find delicious Kiełbasa Krakowska at the Pulaski Meat Market Utica NY, It’s the best!

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Kiełbasa in Utica NY

Great Kiełbasa in Utica NY starts with only the best ingredients and the skilled hands of a fine butcher like Vincent Bulawa.  Vincent took over the Pulaski Meat Market from his father and mother, John & Irene Bulawa who started the store back in the 1970’s.  John had a successful butcher business in Poland before coming to Utica NY.  The old world tradition of making the best Kiełbasa and Polish foods continues. 

Vinny knows the secret is in the quality of the ingredients.  Working with only the best, everthing is homemade with original family recipes.  He works hard to ensure you will enjoy every delicious bite of the fine Kiełbasa he makes.

If you want absolutely the best Kiełbasa made in Utica NY, then you need to visit the Pulaski Meat Market.  Old World crafted and made with only the best meats and spices available. You will taste the difference!

Lady Butcher holding tray of Polish Sausages

Pulaski Meat Market
1201 Lenox Ave
Utica NY 13502

Mon – Fri 9 AM to 6 PM
Saturday 9 AM to 5 PM
Closed Sunday
(315) 732-8007

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