Simmer uncooked, unsmoked kielbasa that has been immersed in water for 50 to 60 minutes. Cook the sausage on low heat, and cool it in the cooking liquid.
Uneaten kielbasa can be frozen for future use. Vacuum sealing the sausage is best to ensure freshness. Spices like marjoram, garlic, peppercorn and bay leaves are ideal for seasoning kielbasa. Smoked kielbasa can be cut into pieces and pan-fried until golden brown. Sausage that has already been smoked can also be simmered with vegetables like cabbage. Before grilling kielbasa, poach it until the meat reaches 165 degrees Fahrenheit. The water can be seasoned with salt, vinegar or apple juice to bring out the flavor of the meat.