Sweet and Sour Kielbasa

This is a guest post is by Jessica Marko, a recent culinary grad with an interest in local artisan foods and creating recipes inspired with their ingredients. Her column focuses on both, with the history and passion behind these foods and their creators.

Thanks to entrepreneurs such as Sam from Sam’s Butcher Shop, you can now get artisanal smoked products such as kielbasa and smoked salmon delivered right to your door. Sam’s father owned a butcher shop and upon his passing Sam decided to take it over. He realized he wanted to refocus the shop and had the knack and passion for smoking. He began with kielbasa, his father’s recipe, and has expanded since. He has three types of kielbasa, pork shoulder bacon, pulled pork, Wisconsin brats, smoked trout and salmon, traditional ham and also sells Bone Suckin’ Sauce and Horseradish Cheddar. “In the short term, I’ll be adding 3 new products that are not yet on the website: Italian Hot and Sweet Sausages, Breakfast Sausages. They will be in pre-cooked links,” said Sam when asked what his plans for the future are. He recently released Thai Panang Mini Sausages and will begin selling smoked barbeque ribs as well.

BBQ Nachos

Sam makes the products at his shop in PA on a weekly basis. He only sells his products to places that he can overnight ship to, to ensure freshness. You can taste the difference between Sam’s products and the kielbasa or bacon you would get in the supermarket because they are hand made in small batches. “I just think that most smoked meats that you buy commercially are pretty generic and uninspired and I really think there is an unfilled niche for small batch, artisan smoked meat products.” said Sam when asked about his inspiration.

His products are great alone but can be combined to with other ingredient to make a wonderful full meal. With the pulled pork you can make BBQ nachos by topping tortilla chips with the pork, shredded cheese, BBQ sauce and pickled jalapenos. With the kielbasa you can make a sweet and sour sauce to cook slices of the kielbasa in using equal parts of grape jelly and Heinz Chili sauce. My favorite preparation however, was using the Buckboard Bacon, which is bacon made from pork shoulder instead of pork belly. Bahn Mi is a Vietnamese sandwich often prepared with pickles, seasoned meat and cilantro all on a baguette. The pork’s smoky flavor and subtle saltiness is enhanced by the quick pickles, cilantro and sriracha mayonnaise. For more info, visit their website at samsbutchershop.net.

Buckboard Bacon Bahn Mi
1 12-in baguette
½ cup mayonnaise
2 tsp sriracha (adjust to taste)
¼ cup cilantro leaves, cleaned
½ lb buckboard bacon
1 cucumber, ¼ in slices
2 carrots, julienned
1 cup water
2/3 cup cider vinegar
1/3 cup sugar

1. To make the pickles combine the water, vinegar and sugar. Use two separate, heat resistant bowls for the carrots and cucumbers and pour the liquid over them. Allow to cool to room temperature before storing them in the refrigerator.

2. To make the sriracha mayonnaise simply mix the sriracha and mayo and adjust to taste.

3. To assemble the sandwich, cut the baguette in half and spread the sriracha mayo on both sides. Heat in a toaster oven or oven until warm, about 3-5 minutes at 325 F.

4. In a pan over medium heat sauté the slices of bacon until brown and warmed through.
5. Layer the bacon, pickles and cilantro on the toasted baguette and enjoy!