This is Poland's basic fresh, uncooked and unsmoked sausage, made from select cuts of tender pork. It is seasoned with salt, pepper, garlic, and a touch or marjoram. It can be boiled, baked or grilled and, after being cooked, may be eaten hot or cold. It may be cooked in soup, and added to various other dishes. It goes great with prepared horseradish, brown Polish-style mustard and cwikla. Polish dill pickles and pickled mushrooms are also excellent accompaniments, as is good, hearty Polish-style rye bread.

Sausage links can be fried in a skillet, baked, poached or grilled. There is no one right way to cook sausage as each method has its own advantages but there are some general rules. Cook sausages slowly to ensure their skins do not burst. Intact skins are needed to hold in the juices and keep your sausage links moist. Do not pierce the skins before cooking as this will allow the fat and juices to drain and lose moisture. The dripping fat on a grill can also cause flames to flare up and burn the outside of your sausage.

Fresh Links Sausages and Sauerkraut In Beer:

2 lbs. sauerkraut

1 (12 ounce.) can of light beer

1 lg. onion, minced

1 apple, cored minced

2 teaspoon caraway seeds

6 fresh links sausages

 In large saucepan combine sauerkraut, beer, onion, apple and caraway seeds. Cover tightly and simmer 30 min. Add sausages, cover and simmer another 10 min. Serve with rye bread slices and cold beer.