{"id":3420,"date":"2012-07-24T23:39:40","date_gmt":"2012-07-24T23:39:40","guid":{"rendered":"https:\/\/blogs.transparent.com\/polish\/?p=3420"},"modified":"2016-08-14T19:27:44","modified_gmt":"2016-08-14T19:27:44","slug":"kielbasa","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/polish\/kielbasa\/","title":{"rendered":"Kie\u0142basa"},"content":{"rendered":"
\"M&K<\/a>

Table with homemade sausages at my wedding in Poland!<\/p><\/div>\n

I’m sure all of you know this word!\u00a0Kie\u0142basa is a Polish word that describes a traditional type of sausage. A staple of polish cuisine, kie\u0142basa<\/strong> 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:<\/p>\n

Kabanosy<\/strong> \u2013 a very thin air-dry smoked sausage<\/p>\n

Kie\u0142basa Szynkowa <\/strong>\u2013 a very thick smoked sausage made from ham<\/p>\n

Kie\u0142basa Krakowska<\/strong>\u2013 Krak\u00f3w Sausage – a thick, straight, hot – smoked sausage with garlic and pepper, a favorite of Polish Kings<\/p>\n

Bia\u0142a Kie\u0142basa<\/strong> \u2013 a famous non-smoked fresh sausage traditionally used as an accompaniment to White Borsch, a traditional Polish soup prepared for Easter<\/p>\n

Kie\u0142basa Starowiejska<\/strong>\u00a0\u2013 \u201cOld Country Style Sausage\u201d \u2013 a smoked thin sausage made using a very old and traditional recipe<\/p>\n

Kie<\/strong>\u0142basa Wiejska<\/strong>\u00a0\u2013 a country style sausage made primary from pork or pork and veal mix, with marjoram (majeranek) and garlic (czosnek)<\/p>\n

Par\u00f3wki\u00a0<\/strong>\u2013 a Polish style hot dog primary made from veal or pork, best served hot with horseradish (chrzan), ketchup or mustard (musztarda)<\/p>\n

Real kie\u0142basa uses only the choices 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.<\/p>\n

In Poland, kie\u0142basa is traditionally served with sauteed onions, plain or red horseradish (horseradish blended with beets called \u0107wik\u0142a), or mustard. It can be prepared in large or small pieces, fried together with onions and serve with bread or roll.<\/p>\n

Kie\u0142basa can be served cold or hot \u2014 boiled, baked or grilled. It can be cooked in soups such as Bia\u0142y Barszcz (White Borsch), Kapu\u015bniak (Cabbage Soup), or Groch\u00f3wka (Bean Soup), baked with sauerkraut or added to bean dishes, stews (notably Bigos or Hunter Stew as the Polish national dish), and casseroles.<\/p>\n

Nowadays, many major meat packers across America offer a product called “kie\u0142basa,” but it is usually a far cry from the real thing.<\/p>\n

Growing up in Poland I had a chance to see the whole process of making kie\u0142basa from the scratch many times and couple of years ago my husband was able to experience this whole day (starting at 6am) process.<\/p>\n

Do nast<\/strong>\u0119pnego razu… <\/strong>(Till next time…)<\/p>\n

\n","protected":false},"excerpt":{"rendered":"\"\"

I’m sure all of you know this word!\u00a0Kie\u0142basa is a Polish word that describes a traditional type of sausage. A staple of polish cuisine, kie\u0142basa 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…<\/p>\n

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