Kabanos – a really lengthy and skinny dry sausage. Initially, kabanos was comprised of horsemeat, however at the moment pork meat normally is used. It’s eaten chilly, as an appetizer for instance.
Hunter’s sausage (kiełbasa myśliwska) – searching was frequent up to now and this sausage was the perfect snack for hunters. This sausage has fairly a powerful smoked style and flavour,
Juniper sausage (kiełbasa jałowcowa) – a sausage with the addition of crushed contemporary juniper.
Farmer’s sausage (kiełbasa wiejska) – means rural in Polish language. Conventional recipes name for high quality meat and spices; it ought to have giant items of meat stuffing.
White sausage (biała kiełbasa). A scrumptious sausage offered raw and unsmoked. It might be both boiled, fried, grilled (served with horseradish) or cooked in a bitter rye soup (żurek). Some recipes – relying on the area – use spices resembling garlic, marjoram, black and white pepper and salt.
Head cheese (salceson), has been made for years in Poland and was acknowledged as a delicacy up to now. Meat leftovers of butchering are used to make any such sausage, which could be very tasty and has a excessive dietary worth.
Blood sausage (kaszanka, kiszka, krupniok – relying on the area); It’s a combination of pork blood, pig offal and groats (buckwheat or barley). It’s flavoured with onion, black pepper or marjoram and historically served fried or grilled with the addition of onion, accompanied with sauerkraut or apples.
Polish sausage, higher referred to as kielbasa (kie basa in unique) is and has all the time been current on the desk in Polish households. Whether or not it’s Christmas or a daily weekday, whether or not they’re at residence or work, kielbasa could be eaten heated or chilly, in a sandwich, in soups or sauces, with scrambled eggs or greens. Polish sausage is a extremely appreciated tenting meals 😉 well-done in a campfire or grill. It’s commonly served in Polish eating places. Fats, dry or barely dried, smoked, cooked, laborious and uncooked, pure or with some chemical components.
Most of kielbasa varieties in Poland are one of many two primary varieties: regular sausage or dried. Discovering out about polish kielbasa is consistently a superb different. Dry kielbasa (sucha) has the benefit of lasting longer, whereas it nonetheless retains its full taste. Often dry kielbasa is consumed chilly, whereas the common one could be eaten each chilly and cooked or fried. Additionally regular kielbasa is favored to make use of in conventional Polish dishes resembling bigos. After all there are additionally another forms of kielbasa (Polish delicacies is aware of greater than a dozen varieties). Amongst these, smoked kielbasa is very appreciated, whereas biala kielbasa is all the time served with conventional zurek / zur soup.
Most of Polish sausage varieties are based mostly on pork meat, and typically even turkey or lamb. These have, nonetheless, However, the preferred forms of Polish sausage are referred to as: kabanosy, krakowska, wiejska and mysliwska. So now let’s verify what all these names imply!