Kielbasa

For the surname, seeKiełbasa (surname).For the song by Tenacious D, seeTenacious D (album).

Kielbasa

Four types of kiełbasa made inPoland:biała kiełbasa (white sausage), a slice of kiełbasakrakowska,the thinkabanos(pl. 'kabanosy'), and kiełbasa wiejska (farmhouse sausage)
Type	Sausage
Course	Main
Place of origin	Poland
Main ingredients	Meat(pork,beef,turkey,lamb,chickenorveal)
Cookbook: Kielbasa Media: Kielbasa

Kielbasa(UK:/kiːlˈbæsə/,US:/kiːlˈbɑːsə,kɪ(l)ˈbɑːsə/;from Polishkiełbasa[kʲɛwˈbasa])is any type of meatsausagefromPolandand a staple ofPolish cuisine.It is also known in other world cuisines; inAmerican English,the word typically refers to a coarse, U-shaped smoked sausage of any kind of meat, which closely resembles theWiejskasausage(typically pork only).

Etymology and usage

The word entered English directly from thePolishkiełbasaand Czechklobása,meaning "sausage". Both these forms can be derived from aProto-Slavic*kъlbasa,which is also the source of Ukrainianковбаса́,Croatiankobasa,etc. This in turn was borrowed from aTurkicform equivalent to*kol basa,literally "hand-pressed", or*kül basa,literally "ash-pressed", making it cognate with modernTurkishkülbastı.

The terms entered English simultaneously from different sources, which accounts for the different spellings. Usage varies between cultural groups and countries, but overall there is a distinction between American and Canadian usage. In New Jersey,Pennsylvaniaand most areas of Greater New York City, a plural Polish transitional form is sometimes seen,kiełbasy(/kɪˈbɑːsi/).Canadians also use the wordkolbassaorkubasa(/kuːbɑːˈsɑː/or/ˈkuːbəsɑː/), an Anglicization of the Ukrainiankovbasa(ковбаса), andAlbertanseven abbreviate it askubieto refer to the sausage eaten on ahot dog bun.

Varieties and regional variations

Poland

A variety of dried sausage inPoznań,Poland

Sausageis a staple ofPolish cuisineand comes in dozens of varieties,smokedor fresh, made withpork,beef,turkey,lamb,chickenorvealwith every region having its own speciality. Of these, thekiełbasa lisiecka,produced inMałopolskie,kiełbasa biała parzona wielkopolskaandkiełbasa piaszczańskaareProtected Geographical Indicationsin the EU and the UK.Furthermore,Kabanosy staropolskie,Kiełbasa jałowcowa staropolska,Kiełbasa krakowska sucha staropolskaandKiełbasa myśliwska staropolskaareTraditional Specialities Guaranteedin the UK and EU as well.

There are official Polish government guides and classifications of sausages based on size, meat, ready-to-eat or uncooked varieties.

Originally made at home inrural areas,there are a wide variety of recipes for kielbasa preparation at home and for holidays.Kielbasa is also one of the most traditional foods served at Polish weddings.

Types

Kiełbasakrakowska,also called "Krakauer", which originated in the city ofKraków

• kabanos,a thin, air-dried sausage flavoured withcarawayseed, originally made of pork, sometimes a horse meat variation may be found.
• kiełbasa odesska,made with beef.
• kiełbasa wędzona,Polish smoked sausage, used often in soups.
• krakowska,a thick, straight sausage hot-smoked with pepper and garlic; its name comes fromKraków
• wiejska([ˈvʲejska]), farmhouse or countryside sausage, often in a large U. Pork and veal sausage withmarjoramandgarlic,sometimes also containing small amounts ofcoriander;its name means "rural" or (anadjectivaluse of) "country", or (adjectival use of) "village".
• weselna,"wedding"sausage, medium thick, u-shaped smoked sausage; often eaten during parties, but not exclusively.
• kaszanka,kiszkaorkrupniokis a traditionalblood sausageorblack pudding.AnUpper Silesianversion using breadcrumbs instead of groat is calledżymlokfrom "żymła" – bread roll.
• myśliwskais a smoked, dried pork sausage, similar tokabanosbut much thicker.
• kiełbasa biała,a white sausage sold uncooked and often used in soups such asbarszcz biały', probably of Bavarian orThuringianorigin.

The most popular kiełbasa is also called "Kiełbasa Polska" ( "Polish Sausage" ) or "Kiełbasa Starowiejska" ( "Old Countryside Sausage" ).

In Poland, kiełbasa is often served garnished with fried onions. Smoked kiełbasa can be served cold, hot, boiled, baked or grilled. It is used in soups such asżurek(sour rye soup),kapuśniak(cabbage soup), orgrochówka(pea soup), baked or cooked withsauerkraut,or added to bean dishes and stews (notablybigos,a Polish national dish). Kiełbasa is also very popular served as a cold cut on a platter, usually for an appetizer at traditional Polish parties. It is also a common snack (zagrycha) served with beer or plain vodka.

Ukraine

In Ukraine, kielbasa is called "kovbasa". It is a general term that refers to a variety of sausages, including "domashnia" (homemade kovbasa), "pechinkova" (liver kovbasa), and "budzhena" (smoked kovbasa).

It is served in a variety of ways, such as fried with onions atopvarenyky,sliced onrye bread,or eaten with an egg. In Ukraine kovbasa may be roasted in an oven on both sides and stored in ceramic pots withlard.The sausage is often made at home; however, it has become increasingly common at markets and even supermarkets. Kovbasa also tends to accompanypysankyand krashanky (dyed and decorated eggs) as well as the Orthodox Easter bread,paska,in baskets which is blessed by the Ukrainian Orthodox priests withholy waterbefore being consumed.

The most generic forms of Ukrainian kovbasa include garlic. Those in theUkrainian SSRof thelate Soviet Unionwho prioritised welfare and economic issues over the 'national question' (independence) were often referred to as having a 'kovbasa mentality'.

Hungary

Main article:Kolbász

Kolbász is the Hungarian word for sausage.Hungarian cuisineproduces 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 Debreciner) and Lecsókolbász, a spicy sausage made specifically for serving as part of the dish Lecsó, a vegetable stew with peppers and tomatoes. Hungarian boiled sausage types are called "hurka": either liver sausage, "májas", or blood sausage, "véres". The main ingredient is liver and rice, or blood and rice. Salt, pepper, and spices are optionally added. Butter is not.

Slovenia

Thekranjska klobasa"Carniolan sausage"closely resembling the Polishkiełbasa wiejskais the best knownSloveniansausage.

United States

Kielbasa eating contest held inKansas City

In the United States, kielbasa which may also be referred to asPolish sausagein some areas, is widely available in grocery stores and speciality import markets. While the smoked variety is more commonly found, the uncured variety is often available, particularly in areas with large Polish populations. Several sandwiches featuring the sausage as a main ingredient have become iconic in local cuisines including Chicago'sMaxwell Street Polish,Cleveland'sPolish Boy,and several offerings fromPrimanti Brothersin Pittsburgh.

Canada

In Canada, varieties typical of Poland, Hungary, Slovakia, Czech Republic, western Ukraine, and elsewhere are available in supermarkets, and more specific varieties can be found in specialty shops. The world's largest display model of a Ukrainian sausage is aroadside attractioninMundare,Alberta,the home of Stawnichy's Meat Processing.

Elsewhere

Kielbasy made in Harbin, modern China

In Russia, it is known askolbasa(колбасаpronounced[kəɫbɐˈsa]), mentioned as early as the 12th centuryinBirch bark manuscriptnumber 842. In the Russian language the wordkolbasarefers to all sausage-like meat products including salami andbologna.Similar sausages are found in other countries as well, notably the Czech Republic (spelled "klobása", or regionally "klobás" ), Slovakia (spelled "klobása" ), and Slovenia (spelled "klobása" ). In Croatia, as well as in Bosnia and Herzegovina, Montenegro, and Serbia, this sausage is called "kobasica" or "kobasa", while in Bulgaria and North Macedonia it is called "kolbas".) InAustria,it is called "Klobassa" (similar to the neighbouring Slavic-speaking countries). In South Africa, this type of sausage is known as the "Russian" sausage, and is often deep-fried and served with chips as fast food.

In China, where once prominentWhite émigréresidents fleeing from theRussian Civil Warwere concentrated, the food was gradually localized around major hubs. Even thoughHarbin Russianresidents are scarce today, Kielbasa remains in production that inherited to local residents until today in Harbin.

See also

• Charcuterie
• Salumi
• Sucuk

External links

• Polish Kielbasa (Polish Sausage)
• Czech klobásy recipe(in Czech)