www.sausagemaking.org

A friend of mine has just got back from Slovakia and given me some Kolbasa. It is a lightly smoked, moist sausage with a fairly delicate flavour, good either raw or on pizza or cooked with cabbage & home cured bacon or in sourkraut(sp?) soup. It doesn't seem to resemble the Polish keilbassa recipes I have found. Anyone have any suggestions ?

Waiting for her next trip home in not an option