A sausage of Polish origin. Made of coarsely-ground
lean pork with added beef, often highly seasoned with garlic, 1 1/2
inches in diameter, links either 4 to 5 or 8 to 10 inches long and
requires cooking. Links are smoked for 4 to 6 hours.
Kolbassy is the Czechoslovakian name for this type
Pork and Beef
Seasonings: Highly seasoned with black pepper, garlic,
salt, sugar, thyme.