No disrespect intended, because tastes vary...but honestly, Hillshire would be the farthest example I can think of to represent Polish kielbasa. It is really nothing at all like the real deal
In any case, if you really want to try to emulate it, use a lot of salt and a lot of MSG with the following as a guide:
2 lbs beef, coarsely ground
2 lbs pork, coarsley ground
NOTE-- Real kielbasa should not contain any beef, just pork.
1 to 1 1/2 lbs lb pork fat (preferably leaf lard, the fat from around the kidneys)...don't scrimp on the fat, you'll wind up with really dry sausage.
1 Tblsp powdered Marjoram
2 to 3 Tblsp salt
1/2 cup ice water
1 Tblsp (or more) white pepper
1/2 cup nonfat dry milk powder**
1/2 Tblps sugar**
1/2 Tblsp Corn Syrup Solids**
1 tsp MSG**
Prague Powder #1 or Morton Curing Salt** (amount according to package directions)
**denotes ingredients not present in real kielbasa
Grind the meat cold; mix in other ingredients and stuff fairly loosely into hog casings (or collagen casings)...keeping in mind that it will expand especially due to the dry milk and sugar additions (personally, I can't stand sausage made that way)
Hang stuffed sausage in a cool place overnight; smoke as per the method of your choice (Hillshire is smoked for a bit then steam cooked). Hand in a draft -free place to allow the smoke flavor/color to 'bloom'.
If you want fresh sausage (ie., not smoked) leave out the curing salt, the dry milk powder, and the corn syrup solids. The uncured kielbasa can be cooked right away (in the oven in a very shallow bath of water is the best way).
Good luck. But you owe it to yourself to try and score some real kielbasa...there's no comparison.