Be sure to bring the internal temperature of both fresh and smoked kielbasa up to 165 degrees.
A good guideline: 1/3 lb. (or about 1/2 link) per person.
Add the kielbasa to the boiling water/liquid in the saucepan. The addition of the kielbasa lowers the water's temperature slightly. Wait until the water returns to a rolling boil, and the lower the temperature of the stove until the water is only at a simmer. Cook the kielbasa in the simmering water, uncovered for 30-50 minutes. Remove the sausages from the water immediately. This prevents further cooking, which can cause the flavor of the sausage to cook out, after 50 min kielbasa starts to lose its flavor.
Arrange kielbasa in a single layer in a baking pan. Cover with cold water/liquid and bake in 350 degree oven. Turn kielbasa over when half of the water is evaporated. It is ready when all the water has disappeared and has started to brown, 60-75 min. Can add rinsed sauerkraut.
Brown it over open flame for about 15 min or until you think it's browned outside. Then move it to the side without flame and bake it for the remainder of an hour. Keep the side without the sausage cooking at medium heat, however watch it so it don’t overcook.
In a large fry pan, Brown 2 inch chunks of sausage on all sides. Add 1/4 pan of water and simmer for 30 min.
Put it into a large frying pan. cover the sausage with cold water. Bring to a boil and immediately reduce heat. Simmer until all the water is gone. Turn it over with tongs at least once while it is simmering. Takes between 45 min to an hour depending on the size of your pan. When the water is gone, leave the sausage in the pan and let it brown on one side. Turn it over with tongs and brown the other side.