Bratwurst is usually made from pork and veal. Sometimes just pork. It’s finely ground, which gives it a smooth, almost creamy bite. Think of it as the polite, well-dressed sausage.
Polish sausage is coarse. You bite into kielbasa, and you feel it. It’s chunky, with visible bits of meat and fat. It’s the burly construction worker of sausages. One is smooth jazz. The other is heavy metal.
