This is Poland’s basic fresh, uncooked and unsmoked kielbasa (sausage), made from select cuts of tender pork, with a little beef and/or veal usually added for body. It is seasoned with salt, pepper, garlic, and sometimes a touch or marjoram is added as well. In Polish families around the globe, Biala Kielbasa is a traditional Easter treat, although it is good enjoyed anytime. It is universally enjoyed and extremely versatile. It can be boiled or baked and, after being cooked, may be eaten hot or cold. It may be cooked in soup, and added to various other dishes. Many people enjoy it stewed in cabbage and/or sauerkraut, simmered with beans, beets and other vegetables. The condiments that go best with cooked fresh kielbasa are prepared horseradish, brown Polish-style mustard and cwikla (horseradish-beetroot relish). Polish dill pickles and pickled mushrooms are also excellent accompaniments, as is good, hearty Polish-style rye bread. APPROX. WEIGHT: 3 LBS.
