Things You'll Need
Countertop roaster, or roasting pan with lid
Fresh (white) kielbasa, in either the traditional coil or smaller links
Water, beer or other cooking liquid
Meat thermometer or instant-read thermometer
Cutting board or serving tray
Skillet or grill (optional)
Thick coils of kielbasa, or Polish sausage, are a familiar sight at delis across the country. Ordinarily it's smoked and sold fully cooked. If you live in areas with a strong old-country tradition, you might also find fresh kielbasa at your supermarket or butcher shop. It's sold uncooked, and it's normally prepared by simmering it in water or beer. If you have lots of sausage to cook or just don't want to steam up your kitchen, you can also prepare it in a roaster.
Preheat your countertop roaster to 325 degrees Fahrenheit. If you don't have a countertop roaster, preheat your oven to the same temperature.
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Pierce the sausage with a toothpick every few inches to prevent the casings from bursting as the kielbasa cooks. Place it in the roaster, and pour in water, beer or any other cooking liquid until it's approximately 1/2-inch deep.
Bake the kielbasa for one hour, or until it reaches an internal temperature of 165 F when tested with a meat thermometer or instant-read thermometer. For a more even texture in the cooked sausage, turn it over halfway through the cooking time.
Remove your sausage from the roaster or roasting pan, and transfer it to a cutting board or serving tray. Let it rest for 5 to 10 minutes, while you prepare side dishes. Alternatively, let it cool for 30 to 45 minutes and cut it into chunks, then brown the pieces in a hot skillet or on the grill.
Wrap and refrigerate any unused sausage immediately to ensure the longest storage life. If you're preparing a large quantity of sausage for later frying or grilling, refrigerate it first and then freeze the packages once they've reached refrigerator temperature.
Cook the kielbasa in sauerkraut instead of a liquid and serve it with potatoes to make a full meal.