I'm trying to adapt a recipe to be pork-less for my husband and it calls for a large quantity of smoked Keilbasa sausage. I've never had it and I'm not sure how to proceed. If it's smoked I was thinking of using soujouk, a hard smoked beef sausage.
I'm just worried about the texture, soujouk is very hard almost like perpperoni. What is the texture of keilbasa?