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Mrs. Kostyra shares her special way of cooking kielbasa, which ensures a crispy skin. She notes that it is important to pierce the sausage casing so that it doesn't crack while cooking.

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  • zocola
    6 MAR, 2013
    We always poach our kielbasa 20 min. for fresh and 8 min for smoked. It makes the inside so juicey and delicious. I only poke the ends because I like the crisp snap of the skin. This recipe is perfect.
    Reply
  • fancycat49
    24 OCT, 2009
    This recipe is for fresh kielbasa -- no need to "poach" smoked sausage. Enjoy!
    Reply
  • reveillon
    7 FEB, 2008
    Really happy to find this ...I miss your mom ... I just loved her, still do .... and I love you, too !! Thank you always for everything ~ love, Reveillon
    Reply
  • meanjean
    17 DEC, 2007
    SORRY TO HEAR ABOUT YOUR MOM. I ENJOYED HER ON YOUR SHOWS. THANK YOU FOR THE RECIPES. IS THIS SMOKED OR FRESH KIELBASA?
    Reply

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