Best Polish Sausage Types
Kabanosy are long, thin, and sometimes very dry sausages that come in pairs. Their name refers to a 19th-century term kaban or kabanek - young hogs that were fattened with potatoes, and their meat was commonly called kabanina.
The pigs are fattened until they weigh up to 120 kilograms, after which their meat is cut into even-sized chunks, mixed with pepper, nutmeg, sugar, and caraway, stuffed into sheep casings, smoked, baked, and hung to dry until the sausages develop their distinctive shape and dark red color.
Kiełbasa myśliwska is a traditional smoked and dried sausage made from pork. It got its name from the Polish word for hunter (myśliwy), so it is also known as hunter's sausage. Due to the fact that it is a semi-dry, short sausage with low moisture content (making it resistant to spoilage), it made an ideal snack for hunters on their trips.
It has a dark brown exterior and wrinkly skin, with the appearance and shape of a curved sickle. The sausage has a unique flavor of tender, cured, baked and smoked pork meat, flavored with a blend of selected spices including juniper, pepper, sugar, and garlic.
Kiełbasa jałowcowa is a unique sausage in the form of an evenly wrinkled stick in the shape of a garland, made from fattened pigs' meat. Finely chopped juniper berries, pepper, and sugar are combined with the meat before it is stuffed into pig intestines that are later shaped into small or large garlands.
The sausages are baked and smoked over juniper branches, and then dried for up to five days to produce the final product with a dark brown color and an exceptional piney flavor and aroma. The sausage is commonly eaten on its own, as a snack or as a cold cut that's ideal for sandwiches.
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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