6 Kielbasa Recipes From 6 Cuisines.

A broad family of Polish smoked pork sausages rather than a single product, from thin dried kabanos to thick garlicky rings. Most are already cooked, so pan-frying or grilling is about crisping the casing and warming the centre. Sliced into bigos, zurek or a pot of cabbage and potatoes, it seasons the whole dish with smoke the way a ham hock does. Pierce the skin before frying only if you want the fat out; otherwise leave it whole for juicier results.

6 recipes on this route