The fat links are stuffed with finely ground pork, and/or beef and are strongly seasoned with paprika, garlic, pepper, cloves, and pimento. The links are hung for a day or two before smoking.

Being smoked sausages, kolbasz are pre-cooked when sold, however they are usually re-heated under a grill before serving.

research sources include Arielle's Recipe Archives, and The Cook's Thesaurus