Polish Kielbasa

Once opened, keep refrigerated and consume within 5 days. Freezing can affect texture.

When cooking kielbasa, low and slow is often best to render the fat and develop flavor without drying it out.

Score the casing before cooking to prevent splitting and allow fat to escape.

Kielbasa is delicious added to soups, stews, or baked with potatoes and onions.

Potatoes (roasted, mashed, or in hash)

Cabbage (braised or in slaw)

Onions and peppers

Mustard

Sauerkraut

Rye bread

Overcrowding the pan when frying, which can lead to steaming instead of browning.

Cooking at too high a heat, which can cause the outside to burn before the inside is heated through.