I was singing "Kielbasa" by Tenacious D when the gorgeous blond waitresses delivered my hot sausage on a sizzling comal at Polonia restaurant on Blalock the other day. "I love ya baby, but all I can think about is Kielbasa sausage."
Next time I go to a flea market and see some those flat, oval-shaped Mexican comals set in a wooden frame, I am going to buy a couple. They became famous when sizzling fajitas were first served on them in the 1990s, but I have seen the little frying pans adapted to a lot of culinary presentations. Polonia's kielbasa and sauerkraut on a sizzling comal, for instance. Is this the ultimate in Tex-Pole cuisine, or what?
Beyond the excellent homemade-tasting sauerkraut and the only-in-Texas presentation, the flavor of the firm, meaty, sausage itself is exceptional -- it's nothing like the crap that commercial sausage-makers in America call kielbasa. Kielbasa (pronounced "Ke-bah-see" or "Keu-bah-sah") is the generic word for sausage in Polish. But sausage is a mainstay of Polish cuisine, and they have dozens of varieties. The kielbasa served on the comal at Polonia is a smoked pork variety called podwaleska. You can buy it at the Polish food store next door to Polonia. Better get some sauerkraut and Polish mustard too.
We Believe Local Journalism is Critical to the Life of a City
Engaging with our readers is essential to the mission of the Houston Press. Make a financial contribution or sign up for a newsletter, and help us keep telling Houston’s stories with no paywalls.