Many major meat-packers across the U.S. produce a product and label it as “kielbasa.” The word that is missing on their labels is “authentic.” See, for kielbasa to be called authentic it should meet the Polish government’s standards, set in 1964, for what sausages in Poland may be called kielbasa. Those standards do not allow any chemicals, fillers or preservatives. As a matter of fact, there ar
e only six allowable ingredients. We use the word, “authentic” on our Polish kielbasa label because we have the right to. The Polski Sausage recipe comes from Jake and David’s paternal great grandfather, who resided in Poland. Our ingredients match those issued by the Polish government. Our recipe came to America when our grandfather emigrated through Ellis Island. It has remained a treasured family secret ever since. While we cannot share that recipe with you, we would certainly like to share our authentic Polish sausage. Once you taste our “biala,” or “fresh” kielbasa, you will see why we are so proud of it. Nearly every kielbasa on the market is smoked and/or dried. Biala is the only kind that is not. Biala is the only kind we sell. It just goes with our concept of, “simple is better.” It is how great grandpa made it, so why shouldn’t we?
