Polish sausage?

[Pandemonium]

I was looking in Ryteks book 4th edition and he is calling kielbasa, polish sausage, where I come from thats bs!! They are not similar at all. I want to make polish not greasy assed kielbasi. Anyone else notice that?

[Texas-Hunter]

Kielbasa ( /kiːlˈbɑːsə/ or /kɪlˈbɑːsə/), kolbasa, kovbasa, klobasa, kolbasi, and kubasa are common North American[1] anglicizations for a type of Eastern European sausage. Synonyms include Polish sausage, Ukrainian sausage, etc. In English, these words refer to a particular genre of sausage, common to all Eastern European countries but with substantial regional variations. In the Slavic languages, these are the generic words for all types of sausage, local or foreign.
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Etymology and usage

The terms entered English simultaneously from different sources, which accounts for the different spellings. Usage varies between cultural groups, but overall there is a distinction between American and Canadian usage.
In the United States, the form kielbasa (usually /kiːlˈbɑːsə/ or /kɪlˈbɑːsə/) is more often used and comes from the Polish kiełbasa [kʲewˈbasa] ( listen) "sausage", perhaps a derivation from the Turkic kül bastď "grilled cutlet".[2] In New Jersey, Pennsylvania and most areas of Greater New York City, a derivative of the Polish word is used, pronounced /kəˈbɑːsiː/ ke-bah-see or keu-bah-sah.
In addition to kielbasa, Canadians also use the word kubasa ( /kuːbɑːˈsɑː/ or /ˈkuːbəsɑː/), a corruption of the Ukrainian kovbasa (ковбаса), and Albertans even abbreviate it as kubie to refer to the sausage eaten on a hot dog bun.[3]

Varieties and region varions

Canada (general)

In Canada, varieties typical of Poland, Ukraine, and elsewhere are available in supermarkets, and more specific varieties can be found in specialty shops. This type of sausage is particularly associated with the Prairie Provinces, where the Slavic cultural presence is particularly strong. The world's largest display model of a Ukrainian sausage is a roadside attraction in Mundare, Alberta, the home of Stawnichy's Meat Processing.[4][5]

Hungary

Main article: Kolbász
Kolbász is the Hungarian word for sausage. Hungarian cuisine produces a vast number of types of sausages. The most common smoked Hungarian sausages are Gyulai Kolbász, Csabai Kolbász, Csemege Kolbász, Házi Kolbász, Cserkész Kolbász, lightly smoked, like Debreceni Kolbász (or Debrecener) and Lecsókolbász, a spicy sausage made specifically for serving as part of the dish Lecsó, a vegetable stew with peppers and tomatoes. Hungarian boiled sausages are called "Hurka", Liver Sausage, "Májas", and Blood Sausage, "Véres". The main ingredient is liver and rice, or blood and rice. Spices, pepper, and salt are added

Czech Republic and Slovakia

Klobása is the Czech and Slovak word for sausage.

Poland and the Polish diaspora

Sausage is a staple of Polish cuisine and comes in dozens of varieties, smoked or fresh, made with pork, beef, turkey, horse, lamb, veal, or bison, with every region having its own speciality. Of these, the Kiełbasa Lisiecka, produced in Małopolskie,[6] has, since late 2010, PGI protection.[7] There are official Polish government guides and classifications of sausages based on size, meat, ready-to-eat or uncooked varieties.[8]
Originally made at home in rural areas,[9] there are a wide variety of recipes for kielbasa preparation at home and for holidays.[10] Kielbasa is also one the most traditional foods served at Polish weddings.[11] Popular varieties include:

• kabanosy, a thin, air-dried sausage flavoured with caraway seed, originally made of pork
• 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

The most popular 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" (a Polish sausage). Nowadays, many major meat packers across America offer a product called "kielbasa," usually somewhat different from the original.

In Poland, kielbasa is often served garnished with fried onions, and – in the form of cut pieces – smoked kielbasa can be served cold, hot, boiled, baked or grilled. It can be cooked in soups such as biały barszcz (sour rye soup), kapuśniak (cabbage soup), or grochówka (pea soup), baked or cooked with sauerkraut, or added to bean dishes, stews (notably bigos, Polish national dish), and casseroles. Kielbasa is also very popular served cold as coldcuts on a platter, usually for an appetizer at traditional Polish parties.

A less widely available variety of kielbasa is the White Fresh (biała), which is sold uncooked and unsmoked, then usually prepared by boiling, frying or cooking in a soup in place of raw meat. This variety of kielbasa's taste is similar to mild Italian sausage, but is a bit leaner.

Ukraine and the Ukrainian diaspora

In Ukraine "kovbasa" is properly pronounced [kowbɑˈsɑ], but in English is usually pronounced /ˈkʌbəsɑː/.[citation needed]

United States (general)

In the U.S., "kielbasa" 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. There is also a brand of sausage pronounced the same but spelled Kiolbassa Sausage.

Elsewhere

Similar sausages are found in other Slavic nations as well, notably Russia (spelled "колбаса", i.e. "kolbasa"), the Czech Republic (spelled "klobása", or regionally "klobás") and Slovakia (spelled "klobása"). In Bosnia and Herzegovina, Croatia, Montenegro, and Serbia, this sausage is called "kobasica", while in Macedonia it's called "kolbas".
In Iran, the sausages are referred to as Kalbas (Ka'l-BUS).

[northern greenhorn]

All I gotta say is... Polish Sausage, Ditka, Sausage, Bearsss

[curious aardvark]

lmao - think ken's covered it - and then some

[nickelmore]

WOW

Now i can make a cheat sheet when I visit my local polish market and know what I am buying.

Thanks Ken,

[Pandemonium]

Yes Ken took me to school lol

[Texas-Hunter]

Yes Ken took me to school lol

I hope you did not take it that way.. It was not meant to be that way.

[Richtee]

Yes Ken took me to school lol

Well, what were you expecting for a recipe anyway? Us aspiring to Sausageheads wanna know...

[Richtee]

BTW, the recipe/style I love and a few here have made is technically the Csabai Kolbász.

[GratefulDave]

Smoked Polish, Keilbasa....Whatever you wanna call it. I've made about 100 lbs using that recipe and they are phenomenal!
Go for it. You won't be disappointed!

Dave

[chefrob]

i have always thought of polish as 6'' - 7'' unsmoked links and kielbasa as a smoked "U" shaped twice as long and fatter in diameter.

[Critterhunter]

i have always thought of polish as 6'' - 7'' unsmoked links and kielbasa as a smoked "U" shaped twice as long and fatter in diameter.

Don't know about the length diff.But I always thought there was Polish and Kielbasa was a smoked polish.

[curious aardvark]

I can buy you 'made in poland smoked sausage' from pretty much any of the local supermarkets if you like, long shelflife so would post no problem.
I don't becuase much of it is 40% fat. But there are some lean types as well.

But to be honest I think all the sausageheads on this forum make better 'polish' sausage than any of the actual made in poland stuff we get in the uk (probably more poles over here than in poland these days). Got 4 dedicated polish shops in burton alone and a half aisle of polish goods in the local tesco superstore.

The basis of pretty much all eastern europaen sausage is simply: pork, fat, salt & pepper and garlic.

With paprika in some.
Start there and you won't go far wrong :-)

[Mark R]

The basis of pretty much all eastern europaen sausage is simply: pork, fat, salt & pepper and garlic.

With paprika in some.
Start there and you won't go far wrong :-)

Kinda sounds like most all sausage.

[chefrob]

we just had polish sausage today @ work and i will say it wasn't too bad........