Oct 5th, 2009 | By | Category: Featured, Kielbasa

Kiełbasa is the Polish word for . The word has become a commonly used North American term for Eastern European styles of , including Ukrainian , which is called kovbasa or kubasa.

KielbasasSausage is a staple of Polish cuisine and comes in dozens of varieties, smoked or fresh, but almost always based on pork (although in many areas, it is available in beef, and sometimes in turkey, horse, lamb, veal, or bison), every region having its own speciality. Popular varieties include:

kabanosy, a thin, air-dried sausage flavoured with caraway seed, originally made of horsemeat (but today usually pork or turkey)
krakowska, a thick, straight sausage hot-smoked with pepper and garlic; its name comes from Kraków
wiejska, a large U-shaped pork and veal sausage with marjoram and garlic; its name means “rural” or (an adjectival use of) “country”, or (adjectival use of) “village”.
weselna, “wedding” saussage, medium thick, u-shaped smoked saussage; often eaten during parties, but not exclusively
In the U.S., “” almost always means some form of wiejska (although often not U-shaped and seldom containing veal), which may be unsmoked (“fresh”) or fully or partly smoked. Similar sausages are found in other Slavic nations as well, notably Russia (spelled “колбаса”, i.e. “kolbasa”), the Czech Republic (spelled “klobása”) and Slovakia (spelled “klobása”).

Original kielbasa is also called “Polska kiełbasa” for “Polish Sausage” or “Kielbasa Starowiejska” known as “Old Country Style Sausage”. This one comes closest to what is generally known in America as “kielbasa” (Polish sausage, Polska Kiełbasa). Nowadays, many major meat packers across America offer a product called “kielbasa,” but it is usually quite different from the original.

In Poland, kielbasa is traditionally served with fried onions, red horseradish (which is blended with beets), and – in form of small pieces, fried together with onions – as an addition to pierogi, which are crescent-shaped dumplings filled with potato, cheese or mushrooms. Kielbasa can be served hot — boiled, baked or grilled. It can be cooked in soups (such as biały barszcz, kapuśniak, or grochówka), baked with sauerkraut, or added to bean dishes, stews (notably bigos, the Polish national dish), and casseroles.

A less widely available variety of kielbasa is the White Fresh (biała), which is sold uncooked and unsmoked, then usually boiled or cooked in a soup in place of a typical meat. This variety of kielbasa taste similar to mild Italian Sausage.

Couresty of Wikipedia

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