Place about 2 lbs. fresh Polish sausage in pot, add enough boiling water to cover, plus 1 quartered onion, several peppercorns, 1 teaspoon marjoram, 1/2 a bay leaf according to preference. Especially if your sausage is on the bland side, the addition of spices will help replace the seasoning that boils out during cooking. 

Cover and simmer on very low heat about 30-50 minutes, or until the kielbasa is tender. Too rapid boiling may cause the sausage to burst. You can prevent this by pricking the sausage at intervals with a pin or toothpick before cooking. Serve with boiled potatoes and cwikla or simply with crusty rye bread and prepared horseradish. This dish is an Easter "must" in many Polish homes.