Tucked away in San Francisco’s Richmond district is a small Polish delicatessen, eclipsed by the Russian Orthodox Holy Virgin Cathedral’s golden onion domes and surrounded by a handful of larger Russian food markets.
Nearly every Slavic deli in the neighborhood sells kielbasa — a meat sausage prepared fresh or smoked — but Seakor Polish Deli on Geary Avenue is the “only real authentic” maker of the Polish staple, according to owner and fourth-generation sausage-maker Jerry Sikora.
Sikora isn’t shy to say that the Polish kielbasa he sells, prepared by Poles, is a “couple steps higher” than what’s sold in neighboring markets — and despite the competition, he and his small team fill a steady stream of orders throughout the year but especially during December.
Christmas comes early for Polish-Americans, officially beginning on Dec. 6, a date recognized by Catholics as the feast of St. Nicholas — the figure colloquially known as Santa Claus. Traditionally, gifts are given and holiday treats are baked on Dec. 6 rather than Christmas day. Kielbasa, pierogi and a plethora of soups are served throughout the month with the exception of Christmas Eve, when Poles fast from pork and eat only seafood.