<Sigh> Sometimes I long to be back in Pittsburgh, where good kielbasa
is readily available. Here in the DC area, we're stuck with the
pre-cooked, commercial brands, too. The best, IMO, is Louis Rick
Turkey Sausage.

I like to cut the kielbasa/smoked sausage into quarters, then
crosswise, and toss it into just-cooked basmati rice. Let it sit there
for a few minutes and you're ready to go. Makes a nice light dinner.

Kielbasa/smoked sausage is great in omelets, too.

Leo