We introduced a new sausage this year, kielbasa. It’s a German, Polish Czech kind of sausage, a perfect fit for this part of Texas, reflecting the migration of those European natives into New Braunfels, Weimar, Schulenburg, and Brenham. We started out with a South Texas addition to the recipe, jalapeno. Not this month but in July, you will find a different iteration of kielbasa – the addition of green onion. I look forward to trying that and it is what is so cool about kielbasa; it’s base recipe is receptive to all sorts of additions. So after jalas and green onion, what might come next. I’m thinking bell pepper or maybe even pimientos. We shall see.