Honestly, this is the best kielbasa I have ever tasted. Reminds me of the $$$ sausage we get at our fave BBQ joint here in Colorado. Meaty, smoky, hearty, with the perfect snappy casing -- I would rather go without rather than have a different brand. My only minor criticism is that they *are* a little on the salty side, so if you're using them in stews, gumbo etc, perhaps consider going with low-sodium ingredients. Also, if you're used to eating casing-less kielbasa, you might want to avoid these.

Really nice smoked flavor that you don't get in the supermarket brands and no fat globs, but, like many other reviews have complained, the skin is pretty tough. Young children or older folks could have a problem chewing this. Not sure I will buy this again due to the tough casing.

The casing on these are too tough to bite into. " I should have read the reviews" but who would have thought that you could not bite into it. How are you supposed to eat them? I just threw $14.?? away. Don't know how they expect anybody to eat them.

First time purchase and most likely the last. The casings on these sausages are tough as leather. I understand they are fully cooked and after reading other reviews, took care to only heat the sausages and not over cook them. The casings are inedible. I removed the casings from the remaining sausages and I found them to be really greasy but the taste was not bad. Labor intensive food preparation is not my thing so no more Kiolbassa for me.

Sometimes these sausages are a 5*, hands down. Sometimes they are so so fatty they should get a 3. However, they are still some of the best dinner sausages I have ever had, even as a 3, and while they might be a bit on the pricey side for some, are absolutely delicious.

These are so good, they are the only sausages I will buy now. The cheaper varieties have an over-processed texture and rely heavily on salt and fat for flavor. Kiolbassa sausage tastes like real food and has a very nice "bite". They are also free of MSG and gluten, so they are a good fit if you cook for people with these sensitivities.

Love these in a sausage wrap! Our trick to a perfect cook, soft casing and no grease: Line the bottom of a glass baking dish with several layers of paper towels. Prick both sides of sausages several times with a fork and place on paper towels. Cover dish tightly with foil and place in a 250 degree oven for 2 1/2 hours. Remove and wrap in a flour tortilla with mustard and a little hot sauce. YUM!

If you like the real kolbasi from your town German / Polish butcher, Kiolbassa Beef Sausage is the next best thing. The flavor is absolutely wonderful. I'm an old school Slavic, so I eat them with pickled beets and pickled eggs. They're a true value, both kinds are great the regular and the JALAPEÑO

Man I was about to purchase until I read pork casing! Why does everything have to have pork in it.

The best!!! Great flavor!