Our search for a local source of fresh kielbasa continues. For my husband, who grew up in a town where kielbasa was made a certain way, we have looked near (and far) to find a source for “kielbo” that tastes as good as his hometown favorite.
Fresh. Just like this one. From here.
The closest we have come is from some local farms, but it isn’t quite the same.
You can see the difference in the texture. And, they are different. Last Friday we decided to check out the meat department down at the Amish market in Laurel. Beiler’s price list includes Polish style kielbasa, but they didn’t have any. Just garlic kielbasa grillers, and smoked kielbasa. Which is not the same thing. Not bad, but not fresh and garlicky like his hometown style.
We did find some other goodies at the market, which is open Thursday through Saturday weekly. This market moved to Laurel from Burtonsville. It is much busier, and bigger, in its Laurel location. I hit the bulk food vendors for some ground coriander, which isn’t easy to find, and some apricot jam to use on an Asian pear tart I want to make for the holidays. At the meat vendor, we did find “hot half smokes”. Anyone working in and around DC knows about half smokes. We also brought home a very small piece of garlic ring bologna and a pound of bacon ends.
Unique items, including bison, are available at the Beilers meat stand in the market. The market also boasts a pickle vendor, with vats of different varieties.
We have to return for a longer visit sometime this winter. This close to home Amish market reminds us of the ones up in PA on the way to my husband’s hometown.
I have given up trying to find fresh kielbasa like we had growing up just outside Cleveland, OH. The grind and spice blend is unique to the person making it. I’ve found some good kielbasa, but not the same. Sigh.