Kielbasa is here

Our first round of kielbasa sausage is here and in your cooler. 50/50 beef and pork, lightly smoked and cured without nitrates the “natural” way. Salt, pepper, garlic and jalapeno chips. I like it but want to cut back on the jalas next time we make it — a bit too hot for the average tongue unless you’re looking for a really zesty sausage. Let us know what you think.

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JVF