A funny thing happened to my kielbasa on the way to the grill
About six weeks ago I bought some smoked kielbasa from the Polish market. I dont recall which kind, they have so many, but they said that this version was good for grilling. Well, it sat around in the refrigerator loosely wrapped in a plastic bag and also endured four trips in a cooler, and I never did get around to cooking it at either house. So, I looked at it the other day, debating whether or not to slice it up in some cabbage soup I was making or just toss it, figuring it had to be dead or dying. It looked fairly dried out but it still smelled OK. So I sliced a small piece off and tasted it. And dang if it didn't taste really good, with the texture of a cured salami. I never did put it in the soup but now enjoy it with some sharp cheeses like manchego and cheddar, Did I inadvertently make salami out of my kielbasa?
In my experiance most smoked Polish Sausage is much better after a little drying out. In most Polish homes in the country they hang them from the rafters in the kitchen until they are needed. I find that at home if I wrap the sausage in butcher paper and let it sit for a few weeks I get a similar effect to teh ones I had in Poland.