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Kielbasa

We tested six smoked brands to find the best sausage with a coarse texture, a satisfying "snap," and a meaty, smoky taste.

Published Sept. 1, 2013

What You Need To Know

Kielbasa is the generic word for sausage in Poland, where types proliferate. Stateside, it is made by seasoning pork, beef, or a combination with garlic, herbs, and spices. The links may be fresh or smoked. We tasted six brands of the smoked type plain and in French-style pork stew.

The best links had a coarse texture and a meaty, smoky taste; the rest were light on smoke or bland, w...