Kiełbasa Surowa Wędzona (soo-ROO-vah ved-ZO-nah) slightly different. In Polish it is referred to a "fresh" sausage although it is fully smoked. The preparation process involves lower smoke temperatures and a larger meat grinder plate resulting in a truly special sausage experience with natural meat flavor and aroma of garlic. It has a chorizo-like texture. Some people hang it to dry, others remove the casing to fry it.