Kielbasa

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.