The Washington Post - 1/2/2008

Editorial Review
Polish sausages are not made at the Kielbasa Factory. Still, the display cases are filled with more than a dozen varieties, such as the garlicky, U-shaped wiejska (ask for "vee-YAY-ska"), made with pork and veal ($5.49 per pound).

(By Katherine Frey -- The Washington Post)

"But that is our long-term goal: to one day make our own," says owner Krystyna Ahrens, a freelance translator from Krakow who opened this Polish deli and grocery in late November. "Until then, we will bring them in from a very good butcher in Chicago." The favorite, thus far, is the thin, foot-long, air-dried sticks of heavily smoked pork kabanos ($5.99 per pound).

Ahrens's efforts have not gone unnoticed. (The Washington area has been without a Polish deli since Gourmet Polonez in Silver Spring closed several years ago.) On a recent Saturday, her long, narrow shop was mobbed with customers filling hand baskets to overflowing with packages of frozen cheese pierogi and blueberry blintzes as well as traditional-style pickles, cookies and chocolates.

"Before, people traveled to New Jersey or Baltimore just for the sausages and bread," says shopper Kasia Gonzelez, 30, who was born in a small town near Warsaw and now lives in Fairfax. "We're all excited about the store."

In one refrigerated case, there were pretty chicken aspic salads ($2.99 for eight ounces), with slices of white breast meat, carrot and hard-cooked egg suspended in gelatin. (To serve: Release the salad onto a plate, cut into wedges and drizzle with lemon juice or vinegar.) We liked the vegetable salad ($4.99 for one pound) made of diced carrot, potato, celery root and peas, cooked so all the ingredients still had a bit of crunch, in a mellow, mayonnaise-based dressing.

Substantial sausage, ham or turkey sandwiches on Polish rye bread ($4.49 each), with a choice of assorted cheeses, are composed at the deli counter. While there, don't overlook the hearty cabbage rolls ($2.99 each) stuffed with well-seasoned rice and ground pork. Reheat them at home with the accompanying light tomato sauce.

For dessert or tea time, there are light and airy tortes. We enjoyed the layered, not-too-sweet poppy seed torte ($8.49, serves eight), which has a thin chocolate layer on top, with a hint of citrus.

-- Walter Nicholls

Is there a happier phrase in English than "Kielbasa Factory Grand Opening"? The only phrases that come close, in my opinion, are "Chinese Buffet" and maybe "ALL U CAN EAT". Come to think of it, though, I also love to whisper "spaghetti carbonara" to myself during times of stress - its mellifluous sound is oddly comforting.

At any rate, I was in a festive mood when I visited the Kielbasa Factory in nearby Rockville, Maryland this afternoon. Even though this Washington Post article had tipped me off that the store's kielbasi aren't actually made on the premises - are shipped in from Chicago, though the proprietor hopes to eventually make it locally. Of course, there is still Ostrowski's in Baltimore. But the Kielbasa Factory's a nice little deli - I picked up a fine garlicky sausage - brought it home (the auto will reek for weeks, probably), and used it to make a pretty fair choucroute garnie along with hunks of pork loin, a couple of smoked neck bones, and just a touch of hog jowl. Here's another view of the Kielbasa Factory:



It's conveniently located next door to a yoga studio, the Dahn Holistic Center - come for the Atha yoganushasanam; stay for the charcuterie.

Photo by Katherine Frey/The Washington PostAs The Post's Walter Nicholls reports, the sausages at the Kielbasa Factory aren't actually made on-site, although in-house production is a long-term goal. Right now, the meat is prepared by a top butcher in Chicago . But local sausage lovers should still rejoice — we've been without a reputable Polish deli for years.

The eatery, owned by Polish native Krystyna Ahrens boasts more than just sausages. Expect pierogies, bread, brined Polish pickles and the Pope Kremowka, the late Pope John Paul II's favorite puff cake. And if you're looking for that ultimate of Fat Tuesday treats, the Polish jelly-filled paczki, Ahrens and her crew will have you covered for any gluttony before Lent.

» Kielbasa Factory, 1073 Rockville Pike, Rockville ; 240-453-9090

Photo by Katherine Frey/The Washington Post

Posted By Michael Grass at 3:47 PM on January 2, 2008

Sausages like makowiec and kabanosy come from a Polish butcher in Chicago , though she hopes to makes her own at some point. There are pierogi and blintzes in the freezer, chocolates, cookies, Rum Babka and poppy seed tortes, as well as jars of pickles and jams. Classic vegetable salads suspended in mayonnaise, chicken salads and others are sold by the pound. Sandwiches are made to order. What you need is patience - the line is long and enthusiastic.

The Kielbasa Factory, 1073 Rockville Pike, Rockville , 240 453 9090.

My grandparents, too, had emigrated from Germany long before and often when we visited them down in Indiana we would all pile into the car and take a road trip to Chicago , where the best meat shops were. You can see, I grew up in a culture that appreciated a good lunchmeat and sausage.

While they are getting things in shape to make their own, Chicago -- the meat capital of the world -- is where Rockville 's own Kielbasa Factory gets its Polish sausages.

According to a recent review in the Washington Post, freelance translator (and Kracow native) Krystyna Ahrens opened her shop in November, and:

    [Her] efforts have not gone unnoticed. (The Washington area has been without a Polish deli since Gourmet Polonez in Silver Spring closed several years ago.) On a recent Saturday, her long, narrow shop was mobbed with customers filling hand baskets to overflowing with packages of frozen cheese pierogi and blueberry blintzes as well as traditional-style pickles, cookies and chocolates. "Before, people traveled to New Jersey or Baltimore just for the sausages and bread," says shopper Kasia Gonzelez, 30, who was born in a small town near Warsaw and now lives in Fairfax . "We're all excited about the store."

So am I, but I was not able to get to the store this weekend. I was glad that Council Member Piotr Gajewski, a Polish native, was on hand to help me out. He visited the Kielbasa Factory over the weekend and filed this report:

What a treat to have the only Polish deli and grocery in the Washington area based right here in Rockville . The Kielbasa Factory, located at 1073 Rockville Pike, is what Poles and all others with a taste for the Central European delicacies have been waiting for. I visited the cozy little shop for the first time on Saturday, right before the Redskins game. I expected that perhaps because of my timing, the place would be empty. I could not have been more wrong as the place was full of people, vying for the quickly dwindling deli meats sold from behind the counter. Perhaps the Kielbasa Factory did not expect such brisk success!

While my wife managed to secure some tasty sausage, I examined the great variety of Polish foods available. We ended up also purchasing some frozen mushroom and sauerkraut pierogies, unique Polish chocolates, and blackcurrant juice (I have never before seen this Central European staple in any grocery shop in America ). And thanks to the convenient location of the Kielbasa Factory, we made it back home just in time for the football game.

Thank you, Ms. Ahrens, for opening this wonderful shop, and thank you Mr. Gajewski for a fine review!