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Kielbasa sausage has its origin in Poland, though it is also a food staple in other eastern European countries. In Polish the term "kielbasa" refers to a family of different sausages, the North American market tends to classify kielbasa as a U-shaped, partly smoked sausage link. Meats such as pork, beef and turkey are ground and seasoned with garlic and pepper and used to fill an edible casing, or outer skin. While most consume kielbasa with the skin intact, you can remove it if you want.
Wash your hands thoroughly with antibacterial soap before handling the kielbasa. Proper hand washing is integral when handling pork products.
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Place the kielbasa on a clean cutting board.
Locate one end of the kielbasa where the casing is tied tightly shut. Snip off this end of the kielbasa using kitchen shears.
Squeeze the kielbasa from the closed-off end just as you would with a tube of toothpaste. Continue until the kielbasa is completely free of its casing.
Dispose of the casing and proceed with cutting or cooking the kielbasa.
Skin can also be removed after the kielbasa has been cooked. Once the skin begins to crack under heat, simply peel it away from the underlying sausage.