Kiełbasa is a Polish word that describes a traditional type of sausage. A staple of Polish Cuisine, Kiełbasa comes in several of varieties of primarily smoked or fresh cooked lean pork, also available in beef, chicken, turkey, and veal. Every region of Poland has its own unique ingredients and recipes. The most popular are:

Kabanosy – a very thin air-dry smoked sausage

Kiełbasa Szynkowa (shinkova) – a very thick smoked sausage made from ham

Kiełbasa Krakowska – Krakow Sausage – a thick, straight, hot – smoked sausage with garlic and pepper, a favorite of Polish Kings

Biała Kiełbasa – a famous non-smoked fresh sausage traditionally used as an accompaniment to White Borsch, a traditional Polish soup prepared for Easter

Kiełbasa Starowiejska (staroveyska) – “Old Country Style Sausage” – a smoked thin sausage made using a very old and traditional recipe

Kiełbasa Wiejska (veyska) – a country style sausage shaped like a large U made primary from pork or pork and veal mix, with marjoram (majeranek) and garlic (czosnek)

Parówki (paroovki) – a Polish style hot dog primary made from veal or pork, best served hot with horseradish (chrzan), ketchup or mustard (musztarda)

Real kiełbasa uses only cuts of tender pork with a little beef or veal added to improve its body and character, no preservatives are typically added. The sausage is seasoned with fresh herbs and spices and then gently smoked, just long enough to achieve the right color, flavor and aroma. It is good for breakfast, lunch, dinner; served cold or hot with horseradish or mustard.

In Poland, kiełbasa is traditionally served with sauteed onions, plain or red horseradish (horseradish blended with beets called ćwikła), or mustard. It can be prepared in large or small pieces, fried together with onions and serve with bread or roll.

Kiełbasa can be served cold or hot — boiled, baked or grilled. It can be cooked in soups such as Biały Barszcz (White Borsch), Kapuśniak (Cabbage Soup), or Grochówka (Bean Soup), baked with sauerkraut or added to bean dishes, stews (notably Bigos or Hunter Stew as the Polish national dish), and casseroles.

Nowadays, many major meat packers across America offer a product called “kiełbasa,” but it is usually a far cry from the real thing.

Growing up in Poland I had a chance to see the whole process of making kiełbasa from the scratch and couple of years ago my husband was able to experience this whole day (starting at 6am) process.

Do następnego razu… (Till next time…)