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Fresh polish sausage

ericthered Nov 6, 2013 08:35 AM

Now that Sasha's has closed can anyone suggest where I might find some fresh polish sausage? My wife found a pierogi making kit on-line but you simply cannot have pierogi without polish sausage and ordering on line is very cost prohibitive.

  1. chispa_c Nov 20, 2013 01:17 PM


    1. r
      ridgeback Nov 16, 2013 05:18 PM

      Sasha's is actually now found in San Antonio. For some reason it's doing better there than it was here.

      Sasha's International Market
      8023 Callaghan Rd, San Antonio, TX 78230
      (210) 348-7788

      1. r
        ridgeback Nov 16, 2013 05:17 PM

        Sasha's is actually now found in San Antonio. For some reason it's doing better there than it was here. Sasha's International Market
        8023 Callaghan Rd, San Antonio, TX 78230
        (210) 348-7788

        1. rudeboy Nov 6, 2013 09:59 AM

          By fresh I assume you mean not cooked. This may not apply to exactly what you are looking for, but HEB always has fresh “polish sausage.” I can hear the eye rolls from here! Realizing that I'm pretty ignorant about what polish sausage actually is (after all these years of eating it), I looked it up. Wikipedia has long lists of various types of polish sausage, categorized by country - but the descriptions are minimal (more of a listing - some have "spices" as an ingredient). Someone did a good job of assembling it, so I’m not knocking it. They say that polish sausage = kielbasa and = central European sausage.
          Since my interest was piqued, I looked around a bit. Seems like “polish sausage” (or kielbasa) is essentially this:
          1) Ground meat in a container – course to fine, and either a single meat or a combination (I saw where some meats are dried first so the sausage can travel. Like a Farmer’s Sausage)
          2) Ingredients (see below) added to the meat
          3) Stuffing method (casing type, for example)
          4) Single or combination cooking style.
          That sounds like any sausage to me. Anyhow, there a lot of regional varieties in Europe and the ingredients and the cooking styles range widely. I saw one with juniper berries and other stuff cooked over juniper wood. I saw marjoram used a lot. I guess the body of ingredients added in Central Europe somehow define it from other sausages.
          I never went to Sasha's (boo me) and I couldn't find out by searching what type of polish sausage they were selling. They possibly wouldn’t have given up the exact recipe if it was so good. If we knew what kinds of meat they used, and generally the ingredients, you could probably figure out how to turn HEB polish into some facsimile of Sasha’s polish.
          I know it was a Russian Café, but I only found an example of “Ukranian Kovba Sausage.” It is at About.com (I know), but a good description. Pork and beef, eggs, allspice, salt, canola, and “peperivka” (which = cayenne peppers with vodka). They don’t even case it, just form and cook.
          Anyhow, sorry this is so long, but thanks for the query. I’m still confused about polish sausage, but certainly confused on a higher level than just 45 min ago. I’m going to use my hot paprika paste that my Hungarian friend gave to me and stick that and some other stuff into HEB sausage. If anybody has additional info, I’m not afraid of being called out on this post!

          7 Replies
          1. re: rudeboy
            ericthered Nov 6, 2013 10:09 AM

            No eye rolling here rudeboy, I appreciate the answer. In fact I bought a sausage making book by Len Poli at Cabela's and even ttried to make it a few times. It was just ok nothing to write home about. It's a lot more labor intensive than I thought so I sold my sausage stuffer. It's out there just gotta find it. A co-worker suggested Longhorn Meat Co. on MLK. May have to check them out but I will try your suggestion about HEB. The one near me in Georgetown does not carry fresh so I will try elsewhere. Again thanks for the info.

            1. re: ericthered
              Alan Sudo Nov 6, 2013 01:41 PM

              I enjoy the house made sausage at Longhorn, but I don't recall seeing polish style there. I usually get the hot beef, the sage or the beef and pork.

            2. re: rudeboy
              danny_w Nov 7, 2013 10:01 AM

              I once had a Polish co-worker who asked me, after going to a supermarket, "What is 'Polish Sausage'"? He was genuinely befuddled. There are so many varieties in his country that the single term 'Polish sausage' was meaningless to him.

              1. re: rudeboy
                steveprez Nov 16, 2013 07:17 AM

                I'd also like to find a source of 'fresh' kielbasa. Growing up in a Polish neighborhood in Philadelphia, when we had kielbasa it was always "fresh or smoked?". One can sometimes find decent examples of smoked kielbasa in markets but I've almost never seen fresh kielbasa (which refers to raw sausage that has been boiled but not smoked). I've made it myself and the recipe that best matches the taste I remember is ground pork with garlic, pepper and marjoram.

                Perhaps if we could form a critical mass, we could ask a local sausage maker to prep a custom batch of fresh for us? Keep the board posted and I'll do the same. Would definitely like to find some for the Xmas holidays.

                1. re: steveprez
                  kosheri Nov 16, 2013 03:21 PM

                  The meat counter at the N. Lamar Central Market often has something labeled "Polish sausage." Not sure if it's what you're looking for, but it might be worth giving them a call.

                  1. re: steveprez
                    sqwertz Nov 17, 2013 11:17 PM

                    Smokey Denmark sells some fresh bulk sausage, but their Keilbasa and Polish are both sold smoked. I'm sure if you ask nicely they can withhold some from the smoker.

                    I see on their website that they're also selling turkeys. And I'm sure they'd be receptive to giving you one right out of the smoker if you show up at the designated time.



                    1. re: sqwertz
                      steveprez Nov 18, 2013 11:08 AM

                      Thanks! Good find. I'll give them a call and ask if they'll make me a batch of "fresh" (steamed) and report back.

                      BTW, this thread prompted me to search the kielbasa shop my mom would send me to as a kid. See the link below. Back then it was just "fresh or smoked". Now they make "Cajun" kielbasa. Even Buffalo Chicken Pierogi!?!?! The old neighborhood has changed!!! ;)


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