Kielbasa

Kielbasa is the Polish word for sausage. Authentic Kielbasa uses the tender cuts of pork and, often, a small quantity beef or veal to improve texture. In the US, Kielbasa is common food in the upper Midwest, with its large ethnic Polish population; but versions of the sausage have been brought to American shores by Ukrainian and Czech immigrants as well.

Kielbasa can be a convenient snack when it comes prepared, but making it at home is not such a casual affair. It requires a meat grinder, a healthy attention span and—depending on the authenticity of the recipe—a smoker. the meat, whether just pork, or a combination with beef, is ground, seasoned and combined. Natural hog casing (stomach or intestine) needs to be carefully cleansed and scanned for punctures. The meat mixture is then combined with water and gently stuffed into the casing before cooking. WashingtonPost.com: Fresh Kielbasa

1. Kielbasa can be grilled and served on a kaiser roll with mustard.
2. Kielbasa can be chopped and used in a casserole with sauerkraut and potatoes.
3. Chop kielbasa in bite sized pieces and cook in a slowcooker with barbecue sauce, or a mixture of ketchup and jelly, for a cocktail appetizer.http://allrecipes.com/Recipe/Party-Kielbasa/Detail.aspx