[habs4ever]

My best pal is a Pole, a real one, who escaped in 1974 with the rest of his family...and his dad built a smokehouse to make the sausage.Each yr, he would make about 300ft of homemade kielbassa.fantastic!! Smooth, no gristle, just the right seasonings....it was a treat to get some of that.

[palo verde]

hi habs
reading your post made me remember joey said all he'd have to do to make kelbasa is put in a smokehouse out back

I was mixed up thinking he needed a special machine

loddy , joey's italian sausages (sweet or hot) had to be cooked
but kelbasa I bought in polish stores did not have to be cooked to eat it
the reason it was was sliced lengthwise and fried lightly was to make it more delicious
(to have with eggs) or to put on sandwich

habs, how come it doesnt have to be cooked, is it like balogna and salami and hot dogs and ham
because it is smoked in smokehouse
heating it up is for flavor?