Polish Sausage

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