Made with pork and veal, this smoked Polish kielbasa is seasoned with salt, pepper, garlic, cloves, pimentos, and marjoram. Served in artificial casing, available as a horse shoe shaped ring or big party snail. 

To prepare, poke the sausage, simmer in water for 5–10 minutes, and serve with mustard, pierogis, or in sandwiches. It’s versatile as an entrée, in soups, stews, casseroles, or sliced and fried for breakfast with eggs or pancakes.