Sharon, I've never noticed an issue freezing Kielbasa. The large rings I get from an Eastern European market are too big to be eaten at once in this household, too, so I always freeze the remainder.

I also freeze kielbasa, I get some relatively good sausage at a meat market over by The Lake, so I buy extra and freeze it and it seems OK to me...

Annie

I've frozen it successfully - or you could make Linda C's "snackers" and I bet the vinegar would extend the shelf life a bit thought I would probably refrigerate it.

Snackers
1 ring Dutch Balogna ( about a pound )
2 medium yellow onions ( about the size of a baseball)
Slice and layer in a crock or straight sided bowl
In a sauce pan place 1 c. cider vinegar, 1 cup water and 3/4 c sugar and 1 tsp mustard seed ( whole). Bring to a boil and pour over meat and let stand un refigerated for 24 hours. Serve with cocktail rye.

Yeah....the snackers will keep easily 2 weeks in the refrigerator....the onions get limp but just remove and add some fresh about 2 or 3 hours before serving.
And I also have frozen kielbasa and it's just fine.

Well if you 4 say it's OK to freeze then freeze I will!

When you thaw and serve can you serve sliced as a snack with cheese etc or do you have to cook it?

I would heat it before serving. It can be a little watery after being frozen.

Alexa

I cut kielbasa into 1/2-inch "coins" to use for breakfast meat, casseroles, etc., and always freeze it. I quick-freeze the rounds on a cookie sheet and then vacuum-seal them in a FoodSaver bag in a single layer. I can take out what I need and reseal the bag.

-Grainlady

That's kinda what I was thinking Alexa, thanks for the confirmation.

Grain lady, brilliant idea. That's what I'll do...love this place!

My kielbasa source concurs!

I am late to this party, but I always freeze kielbasa and other smoked sausages.

Grainlady, what a great idea! Why have I never thought to do that?

Linda