Pronunciation: [kihl-BAH-sah; keel-BAH-sah]
Also called kielbasy or Polish sausage, this smoked sausage is usually made of pork, though beef can be added. It comes in chunky (about 2 inches in diameter) links and is usually sold precooked and, sometimes, fresh. Kielbasa can be served separately or cut into pieces as part of a dish. Even the precooked kielbasa tastes better when heated.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.