Poland and the Polish Diaspora
Sausage 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 specialty. Popular varieties include:
- kabanosy, a thin, air-dried sausage flavored with caraway seed, originally made of horsemeat (but today usually pork or turkey)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 ([ˈvʲejska]), 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” sausage, medium thick, u-shaped smoked sausage; often eaten during parties, but not exclusively
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 can be served with fried onions, and—in the form of small pieces, smoked kielbasa can be served cold, hot, boiled, baked or grilled. It can be cooked in soups (such as biały barszcz, kapuśniak, or grochówka), baked or cooked with sauerkraut, or added to bean dishes, stews (notably bigos, the Polish national dish), and casseroles. Kielbasa is also very popular served cold as a coldcut on a platter, usually as an appetizer for traditional Polish parties.
A less widely available variety of kielbasa is the White Fresh (biała), which is sold uncooked and unsmoked, then is usually prepared by boiling or cooking in a soup in place of a typical meat. This variety of kielbasa taste is similar to mild Italian Sausage but is much leaner meat.
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