Does Wienerschnitzel Polish Sauage Contain Beef

As the title says I am looking to try regional brands of Polish Sausage/Polska Kielbasa hopefully ones I can actually ship to Cheyenne. We used to have a fast food joint along the front range of Colorado, called "Der Wienerschnitzel". These restaurants are long gone from this area with only a few of them remaining on the West coast. The sandwich they had which I have been making for several decades is their Polish sandwich, Very simple to make as you can see below. This is my favored way of munching on Polish Sausage.
Here is a picture of the actual Der Wienerschnitzel Polish Sandwich with out the optional sauerkraut.

My version has evolved into a much better sandwich. With better quality sausage, dark rye bread, better Swiss cheese, New York full sour pickles, much better mustard's, and better sauerkraut. Unlike the above sandwich I butterfly the sausage put the flat side down on the cheese and mustard and the pickle is wedged between butterflied half's on top.

Last edited: Nov 29, 2016

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Look for a local smokehouse that does their own. We have one near us in Deerfield, MA called Perkarski's and they make both loops and links, really good stuff. It's also near Yankee Candle a favorite stop for my wife.

Last edited: Nov 29, 2016
The problem in Wyoming is we don't have anything like this. I can get smoked sausage but not Polish sausage. I can if I travel east into Nebraska.
They don't have a mail order operation
https://pekarskis.com/index.html
sKiZo Hates received: 92644 Subscriber

Decent national brands would be Hillshire Farms and Johnsonville ... good size for sandwiches too.
Lucky me, I got a couple meat markets in the area that make their own ... neener neener! <G>

I do know of one Michigan source that ships and has some really fine sausage, and their bacon is to kill for.

http://www.plathsmeats.com/

I don't think you'll be able to get fresh sausage mail order though. I see Plaths only offers smoked, which seems logical as there's no preservatives. I go camping up that way late fall and fill the cooler with the good stuff on the way back - I've got a few pounds of the fresh polish and bacon in the freezer to get me through the winter.

Twere me, I'd consider picking up a stuffer and making my own. Any local butcher or meat market should be able to set you up with the pork, and from there it's just a matter of getting the right recipe. That's probably the fun part. (urp!)

Who knows ... word gets out, you may have a home business opportunity for the other locals who appreciate the real thing. ;-}

Last edited: Nov 29, 2016
Here's one in Chicago but i'm not sure it's worth it with shipping;
https://www.polana.com

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sKiZo Hates received: 92644 Subscriber

Hey, thanx for the link! Been looking for a source for fresh kiszka!! What they got looks like the real deal too, with natural casings, so they blow up when you cook em. Drop a ring in the frying pan with a beer - the barley soaks up the beer and expands, and when you hear the case pop, fry it like hash. A couple local markets stopped making it, and the one that still does, uses some bastardized recipe without the blood. I just ain't right. Ditto on the factory stuff ... Kowalski's just plain sucks, and Usinger ain't bad, but it's hard to find.
PS ... don't forget to check the deli at the local big box markets. Couple here have a real decent fresh polish sausage. Something else to remember - lot of butchers consider some of that stuff "seasonal" ... check, and maybe you'll find a local shop that does it, but only certain times of the year, probably around the holidays. Ask around, and you might find a basement operation as well. We had a guy here who'd fire up the stuffer on a weekend, put up a couple hundred pounds, and sell it off the next day at work ... boss didn't object to his meat run around the offices, as he had a standing order in as well.

EDIT ... just placed an order for $90 worth of MEAT! Kids won't be getting any presents this year, but at least they won't go hungry. <G>

FYI ... the break point on shipping seems to be around 7 pounds of meat. S&H didn't start to climb until then. Probably 10 pounds of dry ice based on the size of the container, which helps explain the shipping cost. The insulated cooler looks to be the same sort of thing Omaha Steaks uses - I use a couple of those for storing 78's ... adds new meaning to the phrase chillin' with the big bands!

Last edited: Nov 29, 2016
Up till now I have not found anything that is better then the Hillshire Farms, Jacksonville Polish sausage that I can get locally. The stuff I have had shipped in has not been any better at a much greater cost.
The Polana link is interesting I have never tried fresh polish sausage.
I have tried Usinger it is occasionally available around here. They do have a mail order business but the expense and the shipping schedule absolutely sucks.
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Alrighty then ... got home last night and found a big ol box of meat on the front porch. Most of it went in the freezer, but I held out a ring each of kiszka and fresh sausage.
Me happy! Best kiszka I've had in a long time!

Cooked up just like it was supposed to as well. Drop it in a frying pan with a beer, and let it simmer till the casing cracks. Peel that off, and fry the stuff up a bit like you would corned beef hash. Very tasty!

Can't wait to try the fresh Polish sausage. There's about a hundred recipes for that, and be interesting to sample yet another variety. Boil it, bake it some, then serve with mustard and horseradish. Urp!

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All over England.............
Haven't checked their website for Polish, but do know that Nueske's out of Wittenberg, WI ships everywhere. If you order, be sure to add some of their Wild Cherrywood smoked bacon. Yummmmmm.
arts Addicted Member

For any AKer's in the Montreal area,these are two of my personal favorites that often consume large portions of my paychecks
They produce the best quality meats and sausages I have ever had. You may need to up your cholesterol medications though......And don't EVER go when you're hungry!
http://www.charcuteriemd.com/

Charcuterie Richard, 9166 rue Airlie, Lasalle Qc.
valvenator curious bystander, serious procrastinator

Holy smoked meats Batman, you ain't kidding! Just looking at their list has me salivating.
Actually, most of the European delis around here in the Buffalo NY area get their best meats and hearty rye's from Canada.

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