Polish sausage refers to over 100 varieties of smoked sausage, labeled based on seasoning and preparation. Kielbasa is the generic Polish word for sausage and does not necessarily refer to the smoked variety prepared according to Polish regulations. Authentic Polish sausage must be made from cured pork, seasoned with salt, pepper, and garlic, and smoked for 24-36 hours. It is often grilled, fried, or boiled and eaten in a bun with fried onions or horseradish. The sausage sold in North American supermarkets as Polish sausage generally contains many chemicals and different combinations of meat.
Polish sausage is a term that can be used to describe over one hundred varieties of smoked sausage. Instead of defining where it is made, the sausage is labeled Polish based on how it is seasoned and prepared. Although in English the term “Polish sausage” is often used interchangeably with the word “kielbasa,” the two are not synonymous. Kielbasa is the generic Polish word for sausage and does not necessarily refer to the smoked variety prepared according to the regulations governing Polish smoked sausage.
The kielbasa most commonly associated in North America with the term Polish sausage is called kielbasa starowiejska in Poland. Loosely translated, this means “country sausage” and is made from pork sausage seasoned with marjoram and garlic. To be considered Polish sausage according to Polish government standards, the sausage must be made from cured pork. Some beef is acceptable, but regulations adopted in 1964 state that 80% of total meat must be pork. Eastern European countries generally use both pork and veal.
After curing, the pork must be seasoned with salt, pepper and garlic. Other spices may be added for flavor but are considered optional. Marjoram is a common addition to Polish sausage varieties such as starowiejska and weselna while kielbasa kabanosy is seasoned with cumin. As long as the basic spices are salt, pepper and garlic, the seasoning meets government standards for Polish smoked sausage.
Polish sausage is also distinguished by the smoking process that begins after the pork is contained in a pork casing. Initially, it was cold smoked for 24-36 hours after being separated into links about 35cm long. Smoking is also now permitted, and varieties such as Krakowska, a hot-smoked kielbasa with peppers and garlic, are popular choices especially in Krakow, the Polish city from which it derives its name.
After the manufacturing process, the sausage can be prepared in several ways. It is often grilled, fried or boiled and eaten in a bun with fried onions or horseradish. Some people use chunks in soups or stews and casseroles. Kabanosy is a variety that is thinly sliced and served cold, while other varieties are eaten with nothing more than a plate of sauerkraut.
The sausage sold in North American supermarkets as Polish sausage is slightly similar to Old Country Polish sausage but generally contains many chemicals and different combinations of meat. Specialty stores will carry kielbasa varieties from other countries such as Hungary, the Czech Republic and Slovakia. Korvasa, a Ukrainian sausage without a casing and seasoned with peppers and alcohol, is popular in Canada. A large variety of sausages made in the Polish tradition will also be found in these shops, but only those prepared with the specific types of meat and spices and smoked in the right way would be considered authentic Polish sausages.
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