A type of sausage that is made with processes and ingredients typical of those used to make Poland's "kielbasa" (sausage). It may consist of coarsely chopped pork or a combination of coarsely chopped pork and finely chopped beef, seasoned with garlic, pepper, nutmeg, and possibly mace. The ingredients are mixed thoroughly, packed in a casing, dried, and then smoke-cured. The Polish sausage available in many food stores today may range from bratwurst that is 7 inches long to a ring of sausage that is almost 24 inches long. Precooked Polish sausage can be served as an appetizer or mixed into other food ingredients, while other non-cooked varieties require cooking on a grill or in an oven before serving.
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