When you compare the taste of this fresh sausage with much of what is available at the grocery store, you'll understand why it's worth making. When cooking the sausage, make sure that the internal ...

Polish sausages are built to be bursting with flavor, but if you want to maximize the enjoyment factor, then follow the right ...

No, while smoked kielbasa is the most common variety in most stores, you can find unsmoked kielbasa or fresh kielbasa, sometimes called. That is the type you want to use for this recipe.

When hot, spread the fat around the bottom of the pot with a wooden spoon and arrange the sliced kielbasa in a single layer in the pan. Cook until browned on both sides, about 5 to 6 minutes in all.

Inspiration for this Kielbasa Skillet struck one evening when a friend of mine posted a picture of her dinner on social media, as we are all known to do from time to time.

This recipe is adapted from "Great Year-Round Grilling in the Midwest," by Ellen Brown (The Lyons Press, $19.95). The original calls for fresh kielbasa, which is hard to find locally.

Want Russell Solovey’s secret to award-winning kielbasa? Better break out the checkbook. “That’s a family secret,” he said. “Well, if you’ve got enough money, we… ...

Who’ll smoke the competition this year? Komensky’s Market owners Robert and Brenda Sepelyak pose with their smoked and fresh kielbasa in their store in Duryea. Their smoked variety came in ...

For three out of five years, Bosak’s Choice Meats of Olyphant has placed first in the fresh and smoked categories in the annual kielbasa competition at the Original Plymouth Alive Kielbasa Fe… ...

Sausage and beer are a great marriage. Here's how Michael Symon introduces his combination from his new cookbook, "Michael Symon's 5 in 5 for Every Season" with writer Doug Trattner: ...