Buffalo's Best Kielbasa Contest returns to crown top home sausagemakers in WNY

Event features 5 categories, 12 judges, 1 polka band

Buffalo’s Best Kielbasa Contest press release & graphic 

Buffalo’s Best Kielbasa Contest returns to Potts Banquet Hall in Cheektowaga on Saturday, March 28, to once again see who has the tastiest sausage in all Polonia. The contest starts at noon and is free to attend, with food and drinks available for purchase. Captain Tom & The Hooligans will perform a blend of “modern rendition of old-world tradition” during the event.

Home sausagemakers (no professionals allowed) will compete in five categories:

√ Traditional fresh

√ Holiday fresh (with marjoram)

√ Traditional smoked

√ Holiday smoked (with marjoram)

√ Nontraditional

Entering is free. The five winners will take home the coveted title and trophy, as well as prizes courtesy of The Sausage Maker, Buffalo Distilling Company, and more. The deadline to enter is March 20. Entry forms can be obtained by emailing buffalobestkielbasa@gmail.com or downloading from www.facebook.com/buffalobestkielbasa.

Determining the winners will be a panel of culinary experts and proud representatives of Polonia:

Roy Bakos – teacher, chef, Bon Vivant

Kelly Dudzik – WGRZ

David Franczyk – Buffalo’s Best Kielbasa Contest founder, former Buffalo Common Council member

Andrew Galarneau – FourBites.net

Dave Greber – WIVB

Tim Herzog – retired beer maker, active beer drinker

Tod Kniazuk – Friends of St. Adalbert Basilica, The Big Easy in Buffalo

Joe Mattimore – Buffalo Distilling Co.

The Hon. Mitch Nowakowski – Buffalo Common Council member

Chef Johnny Paa – The Sausage Maker

Sue Swiatkowski – Fashion Outlets of Niagara Falls USA

The Rev. Cole Webster – Greater East Buffalo Family of Parishes

“Polish Easter Season in Buffalo just isn’t complete without kielbasa, and for many that means making their own sausage,” event organizer Kniazuk said. “Buffalo’s Best Kielbasa Contest celebrates those family traditions and brings those home chefs out of their kitchens and into the spotlight.”