I've well and truly arrived in the land of everything porkish. The menu is one long list of pork done every which way but loose. If you go into the old part of town there are sausage stands on every corner and a huge selection of stuffed links. The only problem is, I have no idea what the difference is in all the various sizes, colors and I don't want to think too much about it, if you know what I mean. Around the corner from the school there is a very attractive beer garden that has excellent klobasa and that's one of the TEFL students, Ian, in the picture about to take a bite. He loves it! Plus the price is right! It's always served with lots of horseradish, spicy mustard and maybe a banana pepper or two. Washed down with a cold Pilsner and you have a meal! So, as I continue to explore the offerings of this porcine obcessed culure, I'm sure I'll have an opportunity to put lots more pork on my fork.
I've well and truly arrived in the land of everything porkish. The menu is one long list of pork done every which way but loose. If you go into the old part of town there are sausage stands on every corner and a huge selection of stuffed links. The only problem is, I have no idea what the difference is in all the various sizes, colors and I don't want to think too much about it, if you know what I mean. Around the corner from the school there is a very attractive beer garden that has excellent klobasa and that's one of the TEFL students, Ian, in the picture about to take a bite. He loves it! Plus the price is right! It's always served with lots of horseradish, spicy mustard and maybe a banana pepper or two. Washed down with a cold Pilsner and you have a meal! So, as I continue to explore the offerings of this porcine obcessed culure, I'm sure I'll have an opportunity to put lots more pork on my fork. 
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