Polish turkey and beef kielbasa

Slice it into rounds and fry in a little oil over medium heat for about 5–7 minutes, turning until browned and hot throughout. If it is sold raw rather than fully cooked, cook until the centre reaches 75 °C.

Only if it is labelled fully cooked or ready to eat; smoked kielbasa is often cooked during production, but not every sausage is. If it is raw, cook it until the centre reaches 75 °C.

Serve browned slices with sauerkraut, mustard and rye bread, or add them to potatoes, onions and cabbage for a hearty pan meal. They also work well in bean soup, where their smoky, savoury flavour seasons the broth.

Keep it covered in the fridge and use it within the time stated on the packaging; cooked sausage left at room temperature should be refrigerated within two hours. Freeze portions you will not use in time, wrapped airtight, and thaw them in the fridge.

A typical serving is about 56 g, roughly one small sausage or several slices, depending on its size. Pair it with vegetables, potatoes or beans rather than making the sausage the whole meal.