We bought "fresh" keilbasa from Eagle Provisions (in case you're from Brooklyn, it's a Polish deli) and are about to prepare it. It's dark and seems smoked. I called them and asked if it's smoked or not, which they didn't answer, but said you have to boil it for an hour. That seems like overkill. I'm not sure if the guy was messing with me or not. Does anyone know how to prepare fresh keilbasa? It doesn't have the texture of typical raw sausage, for what it's worth. Thanks!