Being of Polish heritage, kielbasa was a staple in our house growing up. My Mom taught me to simmer it gently so the skin doesn't break, about 1/2 hour. You can eat it hot or we often had it on holidays cold, sliced thin, with horseradish. Enjoy!
I sometimes cook it much like Brats by placing it whole over a slow fire on the BBQ and cooking it for about half an hour. Slow cooking keeps the skin from breaking open and keeps those juices inside. When I was a child my mother (of germanic background) would cut it into pieces about three inches long and roast it in the oven with potatoes, green peppers and onion. That was a nice family meal on cold winter evenings.
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