Kiełbasa wędzona is a type of traditional Polish smoked kiełbasa. It is prepared with ground pork meat which is cured before it is seasoned with salt, pepper, sugar, garlic, and (optionally) marjoram. The ground meat mixture is then placed into a large ring-shaped casing and cold-smoked for 1 to 1.5 days, even though these days it is usually hot-smoked as the hot smoking allows for easier and faster cooking of the sausage.
Smoked Polish kiełbasa is originally prepared only with pork, but there’s another version of this authentic sausage that the Polish Government introduced in 1964, which consists of 80% pork and 20% beef. This classic kiełbasa is usually baked, grilled, or added to traditional Polish soups, including kapusniak cabbage soup.
Kiełbasa Polska is one of the most traditional Polish sausages that is made following an age-old method of sausage making. This variety of sausage consists of lean pork, semi-fat pork, sugar, garlic, and spices such as pepper, marjoram, ground mustard seeds, and thyme, which are combined and then chilled before they are stuffed into pork casings.
These pork sausages are then often smoked lightly and allowed to dry and mature for a few days. This type of sausage is also commonly referred to as kiełbasa starowiejska or old countryside sausage, and it can be eaten raw or cooked, served with some pickled vegetables, onions, beetroot, horseradish, mustard, and bread on the side.
Among the broad group of Polish sausages, the smoked wiejska kielbasa stands out as the most traditional and popular variety of them all. The sausage is usually prepared with fat trimmings and a combination of ground pork and veal, and then it is generously seasoned with garlic and marjoram.
Wiejska is one of the most versatile Polish sausages that can be enjoyed on its own, preferably thinly sliced, but it can also withstand frying, cooking, or grilling. This flavorful sausage is commonly added into soups, stews, and casserole dishes.
Kiełbasa biała parzona wielkopolska is an uncured sausage made with ground pork that is encased in natural pig's intestines. Its slightly moist, matte grey surface is dotted with green specks of marjoram, used to flavor the sausage. Once cooked, kiełbasa biała parzona wielkopolska has a flavor that is similar to cooked pork, with a strong marjoram flavor and a hint of garlic and pepper.
Even though there are numerous regional varieties of this famous Polish blood sausage, it typically consists of pork offal, animal’s blood, barley or buckwheat, and a variety of spices and fresh herbs. Kaszanka was probably created under the influence of German and Danish culinary traditions and was primarily enjoyed by the noblemen.
The modern variety of kaszanka appeared later, and today, it is one of the most commonly consumed Polish sausages. Whether grilled, fried, or cooked, it is usually served alongside caramelized onions, potatoes, or sauerkraut.
One of the staples of traditional Polish cuisine, krupnioki śląskie is a blood sausage made with smoked pork, pig's blood, and buckwheat, combined with salt, pepper, allspice, onions, garlic, and marjoram. The origins of this prized Silesian delicacy can be traced back to the late 18th century.
Once enjoyed only on special occasions, the krupnioki blood sausages are nowadays available throughout the year and found in every Polish delicatessen. They are traditionally served hot, accompanied by bread, mustard, pickled vegetables, and a glass of strong Polish beer.
Kiełbasa parówkowa is a traditional pork sausage originating from Poland. These small sausages are usually made with a mixture of semi-fat pork, jowls, salt, nutmeg, garlic, paprika, and white pepper. The meat and fat is ground, emulsified with cold water or crushed ice, and then mixed with ground jowls and the rest of the ingredients.
The mixture is stuffed into casings, and the sausages are linked, coiled, and hung at room temperature before they're hot-smoked until light brown. Parówkowa is shortly boiled in hot water and usually served for breakfast in Poland. The sausages emit steam once they're placed on a plate, hence the name parówkowa.
Żymlok is a traditional Silesian blood sausage consisting of a mixture of pork blood, bread rolls, ground pork offal, onions, spices, and seasonings stuffed into intestines. The ground meat is cooked in meat broth and the bread rolls are soaked in the same broth before they are combined and added to the intestines.
Bread rolls are called żymła in Silesian and bułka in Polish, hence the name of this sausage. Żymlok is usually flavored with aromatic spices such as marjoram, nutmeg, black pepper, bay leaves, allspice, and juniper berries. Although it appears to be a regular sausage, its consistency is similar to black pudding.
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