On Mon, 18 Mar 2019 17:59:17 -0600, U.S. Janet B. >
wrote:

>On Mon, 18 Mar 2019 18:59:34 -0400, Boron Elgar
> wrote:
>
>>On Mon, 18 Mar 2019 16:50:18 -0600, U.S. Janet B. >
>>wrote:
>>
>>>On Mon, 18 Mar 2019 17:02:03 -0400, Boron Elgar
> wrote:
>>>
>>>>On Mon, 18 Mar 2019 14:06:38 -0600, U.S. Janet B. >
>>>>wrote:
>>>>
>>>>>Just had some Schmalz's Kielbasy. Springfield, NJ
>>>>>Excellent, tasty and juicy. I'll get that again. Pricey but worth
>>>>>it.
>>>>>Janet US
>>>>
>>>>
>>>>They are about an hour away from me. Never heard of them before. I'll
>>>>have to get down there at some point.
>>>
>>>that will be the real, test to see if someone on the east coast thinks
>>>it is as good as someone out here in the boonies does :-)
>>>It reminded me of back home where we could get sausage made in local
>>>butcher shops
>>>Janet US
>>
>>
>>There are several places within even 20 minutes that I can get sausage
>>like that - a pork store, that is a butcher shop, too, of course, but
>>there is a good-sized community of Polish immigrants in this part of
>>NJ and I have found some terrific kielbasa at various delis.
>>
>>Alas, my favorite store, where you could see the smoke house if you
>>drove around the block, closed down. I think the owner's very elderly
>>father was keeper of the recipes and master smoker and when he went,
>>the place just did not last long.
>>
>>Someone who worked for one of my husband's customers, makes his own,
>>old-world sausage. I'd send jam or bread and get back some great
>>stuff, though his venison version was a bit dry.
>
>you've got connections for sausage as well as fresh yeast? Lucky you
>
>Janet US


Perhaps I need to develop a recipe for sausage rolls. Hmmmmm...