Kielbasa (kihl-BAH-sah or keel-BAH-sah)
 
The name comes from the Polish word for traditional Polish sausage. The word has become a commonly used North American term for Eastern European styles of sausage, including Ukrainian sausage, which is called kovbasa or kubasa.

The smoked sausage is usually made of pork, though beef can be added. In Poland, it usually is sold in two forms, fresh and dry. The dry one has the advantage of being long-lasting, while the fresh one can be eaten cold or cooked.

Kielbasa can be served alone, or sliced and used as an ingredient in a dish.

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