Pollok's: some salty "Polski kielbasa"

Maybe I picked one out of an off-day batch. It's a small sausage shop in Falls City, Texas, but the Pollok's kielbasa I've been cooking with this week is the saltiest kielbasa I've ever had.

A suggest: easier on the salt. I know you've got to have it, but this one was a little over the top. Having said that, look, I run into this with chorizos often. Mexican/Spanish-style sausages are so strong that I always use them sparingly as an entree ingredient.

Pollok's sausage -- from Falls City

Trouble is, I normally have a meaty size portion of sausage, a link of at least four inches (or two links, if I'm really hungry).

This meal is a fairly standard version of huevos rancheros (Mexican-style ranch egg breakfast).

Chop fresh onion, tomato and canned jalapenos and leave them in a bowl.

Chop potato to your size preference for hash browns. I don't put mine through a grader, but you could. 

Getting to the fires, start by frying potato on the grill, then lay out your sausage links. Once the potato is near to cooked and your sausage is greasing out and blistering, crack two eggs and cook them eggs over easy.

Get some tortillas warming. It won't be long now.

As soon as the eggs are turned, throw the onion, tomato and jalapeno down on whatever space you've got left on that grill. (I hope you heated the tortillas someplace else, or that likely won't be any space left).

We should have turned the potatoes over a few times by now and they're ready to pass to a plate.

Next off -- same orders as when you put them down -- is the sausage.

Slide the eggs over easy off about a minute after you turned them over, or they'll get too hard.

 And this is what we end up with, a hearty breakfast:

If I had it to do over, I'd have served myself less sausage. Aside from this being a little on the heavy side, I was surprised at how salty the sausage came across.

Pollok's Sausage Plant and Deli is less than an hour's drive south of San Antonio. Their brand of kielbasa is sold in San Antonio groceries, but it's one of the less common brands.

Marcian and Mary Pollok came to Texas in 1854, six years after the U.S.-Mexican War. They came from upper Silesia with about another 100 families.

The family recipe went commercial when their son, Alex Pollok, started offering Pollok's sausage in his butcher shop in the 1920s.

It's passed on through the generations ever since and today the family-run business produces 15,000 pounds a week. It's sold from the Hill Country to the Coastal Bend, and the business employs 18 people.