Thread: Kielbasa Polish sausages

Kielbasa Polish sausages
Enjoy the video and the recipe. If you have any questions, feel free to ask. If you do this at home, I'd love to hear how it turned out !!

I have be given it seems very inferior to Italian Spanish or French alternatives , I understand it may have been a cold war treat for those used to borscht cabbage soups.
If you've had pata negra , priosciutto de Parma or nice home made saucisson sec I'd pass it with nearly all British and German charcuterie Baloney , Lawn sausgae in the wurst food imaginable or the wurst resort.

Polish perogis their cannelloni/spring rooll jiazi pasty/ samosa version are great . Do try but I'd sooner suck a wet willy than Kilebasa where you at least get a BBQ bum warming

Don't think there is a central European country that doesn't do decent snags really.
How is a po' aussie supposed to differentiate between a Polish and, say, a Slovakian variant?
Just slap it on a plate cobber, and I'll tell ya if I like it.