TABLE OF CONTENTS
Best Lesser Polish Sausage Types
Kiełbasa piaszczańska is a semi-dry cured pork sausage produced in the village of Piaski Wielkie, renowned for the production of meat and cured meats, especially sausages. The locals, known as Kijacy, developed a special process of marinating the meat in a mixture of herb stock and rock salt, which distinguishes kiełbasa piaszczańska from other sausages.
Spices used in the marinade are allspice, bay leaves, juniper berries, cloves, ground black pepper, and nutmeg. Smoking is also an important step - initially, it was done in earthen pits, but nowadays it takes place in smoking chambers. The finished kiełbasa piaszczańska has a strong smoky flavor with a pronounced juniper aftertaste.
Kiełbasa krakowska sucha staropolska is a is a long-lasting, smoked, cooked and dried sausage made with coarsely ground lean pork and spices. Enclosed in a natural casing, it has a dark brown outer color with a shiny, slightly wrinkled and dry surface, while the ends are tied or stapled together.
This sausage has a strong flavor of cured, smoked meat, with distinctive peppery overtones and a delicate aftertaste of nutmeg and garlic, which serves not only as a flavor enhancer, but also extends the shelf life of the product.
Kiełbasa Lisiecka is a smoked sausage made from top-quality pork. It's been produced in the Kraków District, Malopolskie Voivodship in Poland since 1930, when local butchers first started to make it. The production continues to this day, thanks to the traditional recipe.
The name of the sausage comes from a small village named Liszki, close to Kraków. The sausage is shaped like a ring and is dark brown due to the smoking process. Carefully selected pieces of ham and loin are chopped with the addition of spices and the mixture is then stuffed into a natural casing.
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