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
Krajana Kielbasa / sliced / I used half the ring, about 20 ounces
3 Kabanosy Sticks / sliced
Bacon Fat / about 'this much'
Your Favorite Stout Beer
Tango Spice Of Your Choice!
Wisla Delicacy Deli
125 W. Main St.
As Always, Thank You For Reading!
|Here Is Today's Setup!|
|Sizzle The Bacon Fat!|
|All The Veggies In The Dutch Oven!|
|The Aroma Already Wafting!|