Polish Sausage! “Without a doubt the word kielbasa has worldwide recognition yet it is just one of many wonderful meat products that have been produced for centuries in Poland. It is also often misunderstood. Kielbasa is the Polish general name for a sausage. You cannot walk into a Polish store and say please give me a pound of kielbasa. The salesperson surrounded by 50 types of kielbasa will inevitably reply which one?” – from “Polish Sausages” by Stanley Marianski The traditional kielbasa made for Easter, and many other holidays, is White Sausage – Kielbasa Biala Surowa. Or as we often call it, Fresh Polish. Many of us grew up eating and loving Busia and Dziadzia’s fresh Polish sausage. Their recipe was hopefully handed down to the next one, two. or three generations. If you were unlucky enough not to watch and learn the methods and obtain a family recipe, take heart. Master sausage maker Michael Krass will share his expertise and his family recipe with you. Michael has taught sausage making at Polish Fest, Poland Under Glass, and previously at the Polish Center. Michael will be teaching at the Polish Center of Wisconsin on Monday, March 26th at 6:30 PM. He will instruct you on the raw materials – the correct type and cut of meat and seasonings. He will show you the basic equipment required to produce your own sausage. He will share his sausage making wisdom with you and take questions. Tickets can be obtained at the Polish Center, by phone, or on the Polish Center website - $5.00 for members, $10.00 for non-members. The Polish Center of Wisconsin is located at 6941 S. 68th St. Franklin, WI Phone: 414-529-2140 Website: www.polishcenterofwisconsin.org .