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Kielbasa

$14.99
Shipping calculated at checkout.

Description

Most Americans know kielbasa as a smoked cured sausage by a national brand that has little to do with the rich culture that created it. This is biała kielbasa — the fresh, unsmoked Polish white sausage that predates the smoked variety and remains the centerpiece of the Polish Easter table. True to Babcia's recipe. Garlic, marjoram, mustard seed, and black pepper in a clean, unadorned recipe that lets the quality of the pork lead.

Four links per one full pound pack

The traditional Polish serve is boiling the links and serving alongside horseradish, mustard, and good bread — a preparation so simple it has survived centuries without needing improvement. It is equally at home pan fried with caramelized onions until deeply golden, baked with apples and onions in the oven, or simmered in żurek — the sour rye soup that defines the Polish Easter feast.

Grill over medium heat to an internal temperature of 160°F, about 12 to 15 minutes. Cast iron works equally well. In the oven at 375°F for 25 minutes if you prefer hands-off.

If you have a smoker, this is Farmer David's favorite addition to a low and slow smoked spread — the clean, unadorned recipe absorbs smoke beautifully producing a result well worth the effort... and you need lunch before the ribs are done. 

Ingredients: Pasture Raised Pork from Wishbone Heritage Farms, Spices from the Charleston Spice Company: Sea Salt, Black Pepper, Garlic, Onion, Mustard Seed, Marjoram. Pork Casing. Gluten Free, Dairy Free, Sugar Free, No Nuts.

Photo Credit: Perfect Pumpernickel Boule baked by Brandon's Bread, fellow vendors at the Sea Island Farmers Market.

Pickup & Delivery for Kielbasa — Charleston, Mount Pleasant, Johns Island, Summerville, & Surrounding Areas

Kielbasa is available for pickup on Thursdays in Summerville, Park Circle, Mount Pleasant, and downtown Charleston, and on Saturdays in Summerville and at the Sea Island Farmers Market on Johns Island. Order by Wednesday 10 PM for Thursday, Friday 6 PM for Saturday.

Pick up at the farm in Saint George Thursday through Saturday, or by appointment if you need something different.

Kielbasa is available for free local home delivery across the Charleston area on orders over $150 — downtown Charleston, West Ashley, James Island, Johns Island, North Charleston, Park Circle, Hanahan, Daniel Island, Mount Pleasant, Goose Creek, Ladson, Summerville, Ridgeville, and St. George. $20 flat under $150. Farmer David delivers personally twice per month, typically on Sundays.

Outside the area? We ship frozen via FedEx Ground to 21 states and Washington, DC. $250 minimum, $49.75 flat rate. If you are near a pickup location or inside the delivery area, that is the better option — fresher product and no shipping cost.

Raw pasture-raised heritage pork biala kielbasa on white marble with dark rye bread, horseradish, and whole grain mustard — Wishbone Heritage Farms, Saint George, SC
Wishbone Heritage Farms

Kielbasa

$14.99

Most Americans know kielbasa as a smoked cured sausage by a national brand that has little to do with the rich culture that created it. This is biała kielbasa — the fresh, unsmoked Polish white sausage that predates the smoked variety and remains the centerpiece of the Polish Easter table. True to Babcia's recipe. Garlic, marjoram, mustard seed, and black pepper in a clean, unadorned recipe that lets the quality of the pork lead.

Four links per one full pound pack

The traditional Polish serve is boiling the links and serving alongside horseradish, mustard, and good bread — a preparation so simple it has survived centuries without needing improvement. It is equally at home pan fried with caramelized onions until deeply golden, baked with apples and onions in the oven, or simmered in żurek — the sour rye soup that defines the Polish Easter feast.

Grill over medium heat to an internal temperature of 160°F, about 12 to 15 minutes. Cast iron works equally well. In the oven at 375°F for 25 minutes if you prefer hands-off.

If you have a smoker, this is Farmer David's favorite addition to a low and slow smoked spread — the clean, unadorned recipe absorbs smoke beautifully producing a result well worth the effort... and you need lunch before the ribs are done. 

Ingredients: Pasture Raised Pork from Wishbone Heritage Farms, Spices from the Charleston Spice Company: Sea Salt, Black Pepper, Garlic, Onion, Mustard Seed, Marjoram. Pork Casing. Gluten Free, Dairy Free, Sugar Free, No Nuts.

Photo Credit: Perfect Pumpernickel Boule baked by Brandon's Bread, fellow vendors at the Sea Island Farmers Market.

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