We don’t know if the father of American cavalry ever ate one of these huge Polska Kielbasas (Polish Sausage) hand dipped in a cornmeal honey batter and fried to crispy perfection. Served with apricot Dijon dipping sauce, but if he did, he loved it.
Also served with roasted asparagus and house-made Hollandaise, because we aren’t a bunch of low-class rubes.
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