Tango Spice Test Kitchen: October 2013

Over the Columbus Day weekend, while traveling to the east end of Long Island, I had the chance to stop at the Wisla Delicacy Deli over in Riverhead, NY and what a treat it was. This small Polish Deli is a treasure trove of fine foods and staffed by the friendliest ladies who were a wealth of information for this inquiring mind.

The first thing I noticed in the large display case was the number of differing sausages which were available. I will admit that when it comes to Kielbasa I was only familiar with the large vacuum sealed variety that sits next the bacon and hot dogs in most grocery stores.

There had to be at least ten varieties at Wisla. There was Biala, an uncooked, non-smoked sausage. Also in the case was Kabanosy, which looks like beef sticks along side Krupniok and Parowki and Serdelki and Jalowcowa.

I picked out a few Kabanosy stick and a Kielbasa Krajana, This is a double smoked made with chunks of pork instead of ground. This a good slicing sausage, though can be reheated for a hot meal.

This is what I decided to so with the Krajana.

While visiting farms and farm stands we picked up a variety of veggies and as the list expanded they all looked like great ingredients for a Dutch oven cook.

Here is what went into the cast iron on a fine fall Sunday here on Long Island.

All the ingredients are listed as I cut them up, not by cups. Dutch oven cooking is very forgiving.

Krajana & Veggie Stew

3 Carrots / chopped

3 Celery Stalks / chopped

2 Parsnips / chopped

1 White Onion / chopped

6 Garlic Cloves / sliced and mashed a little bit

Egg Noodles

Krajana Kielbasa / sliced / I used half the ring, about 20 ounces

3 Kabanosy Sticks / sliced

Bacon Fat / about 'this much'