Kiełbasa wiejska
Country sausage, ring, about 500 g
Say it: kyew-BAH-sah VYAY-skah
£8.50
Coarse pork with garlic and marjoram, smoked until the skin turns deep amber.
Pre-order
About it
The sausage every Polish village does slightly differently. Ours is coarse-cut, heavy on garlic and marjoram, and smoked hot enough to cook it through. Eat it cold in thick slices, or warm it in a pan with onions.
- Smoke
- Well smoked
- Wood
- beech and alder
- Cured for
- 2 days
- Sold as
- ring, about 500 g
Ingredients and allergens
Pork (92%), salt, garlic, black pepper, marjoram, preservative: sodium nitrite. Natural pork casing.
Our kitchen handles mustard, celery and gluten. If you have an allergy, ask us before you order.
Keeping it
Keep chilled. Eat within 10 days.