If you buy some smoked Polish sausage, then pick up a loaf of rye bread and snag some beet-flavored horseradish, you end up with a spicy, satisfying Polish lunch.
That is what I did recently after visiting three sources of sausage in East Baltimore. The meat, mostly pork, is chopped, blended with seasonings and stuffed into casings, then smoked for hours. After lunch, slices of the leftover sausage made pleasing snacks.
Address --1737 Fleet St., Fells Point
Hours --10 a.m.-6 p.m. Tuesday-Friday, 9 a.m.-6 p.m. Saturday, 10 a.m.-2 p.m. Sunday
The smoked hunter's sausage at $5.65 a pound measures about 1 inch in diameter (finger-length), has a creamy veallike appearance and an aroma of cherry-wood smoke, but the flavors seemed to fade. The labels are in Polish, but non-Polish speakers can point at the sausage that catches their eye.
Know of a good carryout place? Let us hear about it. Write to firstname.lastname@example.org.