Kiełbasa

The word Kiełbasa (pronounced keel-BAH-sah) means "sausage" in Polish. It goes well beyond the huge smoked links often found vacuum-packed in supermarkets. Polish sausage can be smoked, fresh, or cured, and can contain pork, veal, or any combination of meats; some are made from hog shoulder, while others use leftovers or ground meat. Garlic, juniper, and marjoram are common flavor ingredients in Kiełbasa. Traditionally used in Polish cuisine, ingredients can be boiled, baked, grilled, or prepared in a variety of other ways, and there are numerous delicious dishes to try.

The most popular types of Kiełbasa are kabanosy (thin, dried pork sausage with caraway seeds), krakowska (thick, smoked sausage from the Cracow region with pepper and garlic), and biaa (white sausage that is sold uncooked and is often used in soups).

In general, Kiełbasa is a low-cost protein, which is why it has long been a mainstay in the Polish diet.