Polish Sausage


Preparation info
  • Makes about

    2¾ pounds

    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

This sausage has many guises: smoked, raw, and precooked are the most common forms. Well known in Central Europe and parts of the Soviet Union, it has become associated most often with Poland (several versions hail from that country) and is therefore referred to in market nomenclature as “Polish sausage.” The ingredients of kielbasa (as of practically all sausages) are remarkably variable, changing from town to town and even from house to house, but garlic does appear to be a constant. Hear