Fresh Polish sausage, often called "biała kiełbasa" (white sausage) in Poland and sometimes in the United States, is a raw, uncured, and unsmoked sausage made primarily from pork. Some recipes may also include beef or veal.  

Here's a more detailed description:

• Appearance: It typically has a pale, grayish-white color due to the lack of smoking and curing. It is usually sold in links.
• Texture: The texture is generally coarse-ground with visible chunks of meat. It's encased in a natural casing.
• Flavor: The flavor profile is savory, dominated by the taste of fresh pork and seasoned with traditional Polish spices. These typically include:
  • Salt Black pepper  
  • Garlic (often quite prominent)  
  • Marjoram (a key and distinctive spice)
  • Sometimes other spices like mustard seed or pickling spices may be present.    
• Cooking: As it is raw, fresh Polish sausage must be cooked before consumption. Common cooking methods include:
  • Boiling  
  • Pan-frying
  • Grilling  
  • Baking
  • It's often added to soups (like żurek or white borscht) and stews.