Recipe by Cap'n Ron
The local "Polish Sausage" we have in the South just isn't anything like what we're used to from a good Polish Butcher. In New Jersey, every butcher makes, and smokes their own sausage, and every one's just a little bit different. It took me a while, but I've been able to find a place that will vacuum bag it, then ship it to South Carolina. If you'll be making the Kielbasa Soup, use the chicken and beef broth. If you're not making the soup, you can just boil it in water. For additional pictures, please visit: http://www.capnrons.com/R_M_Easter_Kielbasy.html?id=RZ
- 2 (1 lb) kielbasa, rings
- 3 (1 lb) kielbasa, rings, Kabonosi
- 2 (1 lb) double smoked kielbasa, rings
- 1 (14 ounce) can chicken broth (optional)
- 1 (14 ounce) can beef broth (optional)
- water, to cover
Directions See How It's Made
- Boil the kielbasa for 45-60 minutes with one can of chicken broth, one can beef broth, and just enough water to cover. Pierce with a fork during cooking to let some of the fat out. Be careful not to pierce too much because then the kielbasa will be dry.
- Set it on a plate and cover with aluminum foil to keep warm until you're ready to eat.