kielbasa
See also: sausage
Also known as: Polish sausage
A Polish smoked sausage, usually made from pork (sometimes blended with beef), garlicky and mildly seasoned, sold fully cooked and ready to slice into a dish or grill. Common in soups, chowders, and one-pot meals for its smoky, savory flavor and its texture, which holds together well in sliced or diced pieces.
Buying guidance
Sold pre-cooked in the deli or smoked-meats section, usually in a horseshoe shape or a straight link -- since it's already fully cooked, it only needs to be heated through, not cooked from raw.
Substitutions
- Andouille sausage -- spicier and smokier, a common Cajun-leaning substitute.
- Smoked sausage of another style (like a generic "smoked sausage" link) -- very close, often nearly the same product under a different name.
- A different smoked meat like ham or bacon -- changes the texture and flavor more, but fills a similar smoky-savory role.
Tips & common mistakes
Because it's already fully cooked, simmering it for a long time like a raw meat is unnecessary and can make it rubbery -- add it to heat through rather than to cook it from scratch.
Storage
An unopened package keeps refrigerated for a couple of weeks past its date; once opened, use within about a week. Freezes well for longer storage.