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Among these, smoked kielbasa is especially appreciated, while biala kielbasa is always served with traditional zurek / zur soup. Traditional Polish kielbasa is made of pork. Most of Polish sausage types are based on pork meat, although in some areas we have got beef kielbasa available, and sometimes even turkey or lamb.
Add enough water to a saucepan to cover the kielbasa completely. Add spices and other seasonings to the water, and then bring the mixture to a rolling boil. Common seasonings include onions, garlic or beer. Add the kielbasa to the boiling water in the saucepan. The addition of the kielbasa lowers the water's temperature slightly. Wait until the water returns to a rolling boil, and then lower the temperature of the stove until the water is only at a simmer. Cook the kielbasa in the simmering water for 30 to 40 minutes, or until the internal temperature of the sausages reaches 165 degrees Fahrenheit. Continue cooking the kielbasa up to a 50-minute total cooking time in order to increase tenderness.