These long links of Kielbasa are called Kabanosy. I only recently (well in the past few years) learned that Kielbasa is simply a generic Polish term for sausage. Kabanosy is just one of the many varieties sold at our local Polish market. It is the one we find most irresistible.
Kabonosy can be warmed up or eaten cold, simply sliced into chunks. Which is what Izzy and I did as soon as we got home today. I said we would have just one bite but one turned into two until, before we knew it, we had finished the entire link.