Barbara Rolek is a previous chef who ended up being a cooking school instructor and award-winning food writer.

You are watching: Difference between polish sausage and kielbasa


Kiełbasa Krakowska.fordeno / Getty pictures

What walk Kielbasa Taste Like?

Generally, kielbasa tastes like any other sausage: tender meat, salted or spiced tightly packed in a casing. The meat will take ~ above extra flavor native the seasoning ingredients provided in a specific variety the sausage. Acting sausage will certainly pick up the odor nuances the the form of hardwood used throughout smoking.


The opportunity to explore authentic polish sausage arrays lends a brand-new appreciation come this staple of the country's food.

Biala Kielbasa

Biała kiełbasa (BEEYAH-wah), or white kielbasa, is fresh, uncooked, and also unsmoked sausage. That is generally made indigenous pork shoulder, sometimes with a tiny beef and also veal. The kielbasa is seasoned v salt, pepper, garlic, and also marjoram, return this different from family to family.

The sausage is typically boiled and browned, baked, or sautéed with onions. It is served hot or cold often with chrzan (a horseradish and vinegar condiment) or ćwikła (horseradish and also beets), with sauerkraut or noodles, and as a sandwich top top rye bread. While eaten year-round, that is indispensable for Christmas and in żurek soup ~ above Easter morning.


Kabanosy (kah-bah-NOH-sih) is a kind of hunter's sausage and also the share term for any thin stick sausage. That is commonly made of pork, salt, pepper, garlic, allspice, and sometimes caraway. Once made with crushed pepper, the spicy sausage is called kabanosy pikantne. That can also be made v chicken (kabanosy z kury) or other meats according to the village's customs.

This form of kielbasa is smoked and dried because that a firm texture and eaten at room temperature together a snack or appetizer. It's often taken on long walking or camping trips because they call for no refrigeration, like plenty of other dried sausages.

Kiełbaski Myśliwska

Kiełbaski myśliwska (mish-LEEF-skah) is a thick hunter"s sausage the is smoked and also dried. It"s do of pork v a touch of crushed juniper berries.


Krupniok (KRROOP-​nyee-ohk) is a Silesian blood sausage that is dark and also has an ext blood than barley (or variously, buckwheat groats—kasza). Its cousin, kiszka (KEESH-kah), likewise known as kaszanka (kah-SHAHN-kah), is lighter in color and has much more barley or buckwheat than blood.

Originally, krupniok was made to use up the scraps—ears, snouts, and organ meats—after slaughtering a pig and also was meat out through spices and barley or kasza. Today, far better cuts of meat space used. The mixture is cooked and then stuffed into the sterilized big intestine of a pig. It deserve to be offered at room temperature without further cooking or grilled or pan-fried v onions.


Parówki (pah-ROOF-kee) space Polish frankfurters make of finely puréed seasoned meats that are lightly smoked. They deserve to be boiled, grilled, pan-fried, or offered as a cold cut. When made with veal, lock are known as parówki cielęce and also when made v pork, they are well-known as parówki wieprzowe. Mini frankfurters are dubbed paróweczki and regularly seen ~ above breakfast buffets at polish hotels.​


Serdelki (​sehrr-DEL-kee) are standard Polish warm dogs and an ext like jumbo frankfurters. They"re commonly made by stuffing organic casings through seasoned pork and also veal that has been easy smoked. They can be grilled, pan-fried, or warmed in hot water. It"s typical to offer them ~ above a bun or with sauerkraut and potatoes.

Kielbasa Weseina

Kiełbasa weselna (veh-SEL-nah), or wedding sausage, is a double-smoked pork sausage (hence its dark color) v a hints of garlic. It to be traditionally offered at weddings and also other vital events to sober guest up prior to going home. Wedding sausage is intended to be served at room temperature together a snack or appetizer.

Kielbasa Jalowcowa

Kiełbasa jałowcowa (yah-vohv-TSOH-vah), or juniper sausage, is a semi-dry sausage made v pork and also crushed juniper berry smoked heavily over juniper wood. The doesn't require refrigeration and is ideal when offered at room temperature, make it appropriate for picnics, hiking, and other out events.

Kielbasa Czosnkowa

Kiełbasa ​czosnkowa (choh-sin-KOH-vah) is literally "garlic sausage." It"s do from cured pork, salt, black pepper, marjoram, and also liberal quantities of new garlic. Periodically it consists of coriander and also paprika together well. The kielbasa is simmered in hot water and also then lightly smoked. It"s ideal for grilling, as a cold cut, with scrambled eggs, or in stews like bigos.

Kielbasa Krajana

Kiełbasa krajana (krrai-AH-nah), or nation sausage, is a double-smoked sausage made v chunks that pork instead of ground pork in a thicker casing. It's great as a cold cut but likewise ideal for the grill.

Kielbasa Grillowa

Kiełbasa ​grillowa (grree-LOH-vah), or barbecue sausage, is a juicy and lightly spiced pork sausage the is already hard-smoked and also doesn't require lengthy grilling time. It's also great when pan-fried or heated in hot water.

Kielbasa Zwyczajna

Kiełbasa zwyczajna (zvih-CHAI-nah) it s okay its moniker because it"s one "ordinary" sausage made through cured pork, salt, pepper, marjoram, and fresh garlic. It"s simmered in water and then lightly smoked. It"s a good grilling sausage, cold cut, right with scrambled eggs or sauerkraut, and also excellent in stews.

Kiełbasa Żywiecka

Kiełbasa żywiecka (zhih-VEEYETS-kah) is beer sausage. The name comes from the Żwiec region of southern Poland wherein Żywiec beer is made. This kielbasa is made with diced pork and sometimes a tiny beef, and seasoned through salt, pepper, and garlic. It"s hardwood-smoked and also is perfect together a cold cut on sandwiches, with scrambled eggs, or even on pizza.

Kiełbasa Cygańska

Kiełbasa cygańska (​tsih-GAIHN-skah), or gypsy sausage, is a dark, deeply smoked sausage made v seasoned pork, salt, pepper and also garlic that is best eaten at room temperature together an appetizer.

Kielbasa Krakowska

Kiełbasa Krakowska (krrah-KOHV-skah) is make in the style of Kracow. It come in three varieties—dry (sucha), semi-dry (obsuszana), and also steamed (parzona). All three room made v seasoned skinny pork and also its garlicky aroma permeates the room. Krakowska is ideal for eating as an appetizer or ~ above a sandwich.

Kielbasa Recipes

Kielbasa is great option for numerous sausage recipes. If it have the right to be consumed in numerous ways and not limited to polishing cuisine, it"s also a key ingredient in delicious and also traditional polishing soups, stews, and casseroles.

whereby to to buy Kielbasa

The indigenous kielbasa is typically found top top the labels because that packaged sausage in grocer coolers. Numerous are just labeled kielbasa Polska and also are most similar to "ordinary" sausage, or kiełbasa zwyczajna. The ideal places come look for authentic polishing sausage room Polish delis and also stores that specialization in imported food. Over there are likewise a number of online stores the sell and ship polishing food.

Kielbasa might be offered as a ring the two big links that have the right to weigh in between 1/2- and 1-pound, relying on the kind of sausage. Some varieties, specifically those ideal for grilling and also frankfurters, are obtainable as individual links that typical 1/4-pound each.

save Kielbasa

For food safety, kielbasa need to be handled choose other species of meat. Unopened vacuum-sealed packages that kielbasa will save in the refrigerator for 3 to 4 weeks. When opened, the refrigerated sausage should be cooked and also eaten within 1 week. Kielbasa freezes well; save it in freezer-safe bags for as much as 6 months, wrapping the kielbasa tightly in plastic if it"s not currently packaged that way. Leftover cooked kielbasa must be refrigerated in a sealed container ideal away and reheated and eaten in ~ 4 days.

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