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Smoked Polish meat extravaganza

Professor Salt | Nov 28, 200311:17 PM

So this turkey day, we skipped the turkey and made a couple of new items. I slow roasted a standing rib roast and made bigos, a Polish stew made of smoked sausages, pork, sauerkraut and cabbage. We had friends over originally from Poland, so this dish was a welcome change from the ordinary for them.

The bigos (although I used too much meat and not enough cabbage) was like crack in a bowl thanks to the awesome smoked sausages from the Polka Deli in Orange. They sell about 6 different kinds of smoked sausages and other smoked pork parts - loin, ham, and who knows what else. I don't know the Polish names for all this porcine candy, but they ought to come with a Surgeon General's warning. The polska kielbasa I used in the bigos is the real deal - mildly spiced, coarsely cut pork smoked over wood, as opposed to "smoke flavored." A huge revelation from the Hillshire Farms kilebasa that I'd been using before.

Another of their sausages is a skinny, double-smoked sausage the diameter of my index finger and the length of my forearm. It's like Slim Jims except delicious. Perhaps the ultimate beer snack, I must have more of them now, but the store is closed, dammit. So I shall saunter home shortly and console myself with leftover bigos.

I admit ignorance on Polish foods and culture, but I'm excited to go back and try more from this store. Can anyone educate me about these Polish meat treats? Can you recommend specific sausages and perhaps link me to recipes that use them?

Polka Delicatessen
1710 North Tustin Street (NW corner of Taft)
Orange CA

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