Picture of a Polish Sausage and grilled onions cooking on a grill.
Kielbasa, Kovbasa, and Kubasa are North American terms for Eastern European sausage styles.
Sausage is a staple of Polish cuisine and comes in many varieties, fresh or smoked, but almost always based on pork.
Original Kielbasa is also called "Polska kielbasa" for "Polish Sausage" or "Kielbasa Starowiejska" known as "Old Country Style Sausage". This one comes closest to what is generally known in America as "kielbasa" (Polish sausage, Polska kielbasa). Nowadays, many major meat packers across America offer a meat product called "kielbasa," but it is usually a far cry from the real thing. Real kielbasa uses only the choicest cuts of tender pork, and often a little beef or veal is added to improve its body and character of the meat. The sausage is seasoned with fresh spices and herbs and then gently smoked, just long enough to achieve the right color, flavors and aroma. Polish Sausage is good for breakfast or supper as a cold cut with horseradish or mustard. It can also be served hot by boiling, baking or grilling. It can be cooked in soups (such as bialy barszcz, kapusniak, or grochowka), baked with sauerkraut, or added to bean dishes, stews (notably bigos, the Polish national dish), and casseroles.
Another sausage that some call Kielbasa is the White Fresh sausage.
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