awww yeh. That was good. In the Polak/Jewish sections of Wilmington or Allentown there was a series of garlic wursts or mixed "faith"baloneys. Laden with pork and made by non kosher Jewish butchers
Kielbasis (About 1.75 "thick
Kabanoszy (like a slim jim) Thats where slim jims got the idea cause Cabi' was smoked over cherry wood and had lots of garlic , caraway, and nutmeg as spices. They say its what a slim jim would dream of becoming when it grew up.
KRAKOSKA' A round garlicky pork.veal sausage balony. My gramma used to have the butcher make a roll and then, when it was smoked shed hve em deliver it an theyd hand out slices from the try piece and Busha would approve and she would do the slicing for sammiches . AWWW that stuff was great. Now Busha was originally a Jew from Ukraine. (The whole batch including jadek (my granpop on my moms side). They all turned Orthodox Chritian (then Catholic) to keep from getting executed by the Tsar.
But boy did the Xtian "wurstjadey" make the best sausages an baloneys . Garlic was a secret ingredient that must NEVER b overdone.
HMM, It turns out that the KRAKOWSKA baloney is a smoked sausage that is only hamm butts and some spices (no garlic is mentiond)> Apparently it was the Ukraine influence that put the garlic AND FENNEL (we calle it kimmel) in the wurst.