Where did that come from then, eh? The Kielbasa sausage is originally from Central Europe, and has strong links (pun intended) to Poland. The word Kielbasa in Polish actually means ‘sausage’ so we can stop calling it ‘sausage, sausage’, and just here on in refer to it as the Kielbasa. Phew. It is a staple of Polish cuisine, and comes in dozens of varieties from smoked and fresh, to turkey, lamb, chicken, pork, beef or even veal. Traditionally, Kielbasa is served with accompaniments such as crispy fried onions, added as an ingredient to soup, or used within casserole dishes. So why has this turned up in our Pitboss sausage range, considering we’re all about South America and the Southern US states? Well, we will tell you… It turns out the Kielbasa sausage was originally brought to the USA by European immigrants, and has a strong history with the American BBQ story. So much so, that it has become a diet staple in some states, such as Pennsylvania. Here you can find it laden with sauerkraut or with pierogies (a type of dumpling). Elsewhere, the charcoal-grilled Kielbasa, found in the Midwest, is the Kielbasa Grillowa – and this can be known to replace the all-American hotdog as sausage of choice. Our Kielbasa is true to its roots, and is made with prime pork meat, garlic and spices. It’s even gluten free – what’s not to like? It is proving to be immensely popular, and has already been hailed worthy of gold at the Scottish Craft Butchers Awards 2016. It’s one of the oldest recipes in town when it comes to sausages, and we know exactly why it’s still around. Why don’t you find out here.