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