It was 6 o’clock in the morning and I was putting my carry-on and a grocery bag in the United’s overhead container, when I noticed a gentleman chuckling. As I sat in my seat, this fellow leaned over and in a fairly loud voice said, “You must have been visiting your mother.” “How did you know?” I asked. “I can smell the kielbasa,” he said.
By then, several other fellows in the business class section chimed in and the stories began as we were served our first cup of coffee on the way from Chicago to Los Angeles.
I had been visiting my in-laws in Chicago while my hubby was out of the country on a business trip. That morning, as I was leaving their home, my mother-in-law handed me a shopping bag with a huge package of Slotkowski’s smoked kielbasa, the Polish name for sausage, and another bag full of her home-grown tomatoes.
It seems that anyone visiting their parents in Chicago and living elsewhere were always sent home with a “care” package similar to mine, and it seems these airline companions of mine all had the same experience. One fellow told the story that “his” bag of tomatoes had leaked and broken through, and he had to chase a dozen or so of those tomatoes on the floor in front of the check-in counter. I was fortunate and only had to deal with the smell. If you are from Chicago, you will know the names of Zurawski and Slotkowski, both meat markets making their own brand of smoked kielbasa.
Philadelphia may have their “Philly” steak sandwiches, but I will take Chicago’s Polish sausages any day. Hoagie buns are the buns of choice, and smother that sausage in a layer of sauteed onions, drizzled with yellow mustard (and it must be the yellow one) and pickled chiles, while washing it down with a bottle of cold Milwaukee beer—well, life can’t get better than that!
Last week I was the guest speaker at the Corralitos Women’s Club talking about Damians Ladder, a nonprofit that makes home repairs for low-income seniors and people with disabilities at no cost to them.
Great, I immediately thought. I can talk about the ongoing success of Damians Ladder and then simply walk a few hundred yards down the road and buy kielbasa, a smoked sausage that is a must have for people of the Slavic communities. This was a win-win afternoon.
Joe Cutler took over the ownership of Watsonville’s Corralitos Market in 1957, nearly 70 years ago, manufacturing their own fresh and smoked meat products, beef, pork, lamb, chicken and turkey. Also on their list are smoked salmon, ham, bacon and jerky. Having lived in Watsonville during the ’50s through the ’60s, Joe took care of all my family’s sausage needs.
Finding Corralitos Market can be an adventure. If you travel from Santa Cruz on Highway 1, turn onto Freedom Boulevard and travel somewhat south and get off on Hanes Road, and this is when your adventure begins.
Hoping your GPS is working, you will follow the winding and curving Hanes Road, which takes you through this beautiful little valley with its green orchards, grape vines, small barns, chicken coops, tractors and both old and new houses. Truly a wonderful road adventure.
Once in the market, I have to restrain myself. The aisles are filled with cans and jars of “this and that,” some I am familiar with, some new to me.
Grocery carts were frowned upon when Joe took over the market, but soon became popular. I always need one as the shelves and meat case hold more than I can carry.
Purchase a freshly made sandwich of your choice from the market and take it across the street to the mini park with tables and benches and enjoy it while watching the people walking nearby. A delicious way to enjoy a lazy afternoon in the park.
If you have never enjoyed a sausage from Corralitos Market, well, dear reader, I am willing to share one with you. As my sweet Hubby would say, “Na zdrowie…Good health to you!”
Kielbasa and Sauerkraut, the Polish Way
• 4 slices of bacon, diced and fried and set aside
• 1 cup of diced onion
• 2 large garlic cloves, diced
Sauté together in bacon drippings.
• 1 jar of Sauerkraut including liquid. I prefer Claussen’s brand.
• 2 Russet potatoes sliced 1/2 inch thick and microwaved 5 minutes until it is just undercooked.
In a frying pan add all ingredients together and simmer until the potatoes are done.
Note: Adding a cold beer or a glass of red wine is a great idea!
Colly Gruczelak, a Ben Lomond resident, loves people and loves to cook. Contact her at cz****@co*****.net.
