Craving For a Polish Specialty-Kielbasa

Ever since Easter, I have had a craving for a traditional Easter/Christmas treat (at least around where I live!) Polish Kielbasa or commonly called Polish sausage. It comes in a variety of ways-fresh, smoked, and double-smoked. On top of that, there are as many recipes for the make up of this sausage as there would be for German Bratwurst. We have at least 8 meat markets or stores that have meat counters all making a different version of this stuff, with the worst one being still pretty good sausage! Some are spicier(marjoram being a main flavor, along with black pepper, salt, onion and garlic for sure!), some simmer better, some roast better, some grind the meat coarser, some use thicker casings, etc.(you get the idea!). I decided to get Levandoskis' this time. It is a larger diameter than most, with a strong dose of spices in the mix. I will roast this in a 325F oven for about an hour, in about 2" of water(or beer!). My good friend is a die hard Polish Catholic who as a tradition, always makes for Easter a fresh horseradish sauce from scratch. This stuff when freshly made (ground root, salt,sugar, and white vinegar) is as pungent as anything you may have ever eaten! It is usually made in the garage, or in the open air because the fumes can make a house uninhabitable until they dissipate. Just opening the jar and breathing it can make you cough! In an oversize good quality hot dog or brat bun(I'll use catsup,polish mustard and horseradish!) this is one tasty way to eat Kielbasa....