Posted on 01/25/2023 7:44:13 PM PST by DallasBiff
The word kielbasa (keel-BAH-sah) is Polish for "sausage." It stretches far beyond the large smoked links commonly seen vacuum-packed in grocery stores. Polish sausage may be smoked, fresh, or cured, and include pork, veal, or any variety of meats; some types are from pork shoulder, and others use scraps or ground meat. Many varieties of kielbasa have flavoring ingredients like garlic, juniper, and marjoram. Traditionally used in Polish cuisine, kielbasa can be boiled, baked, grilled, or cooked in other ways, and there are several great recipes to explore.
(Excerpt) Read more at thespruceeats.com ...
Yes Yes Yes Yes
who stole the kishka.
>>>>>>>>>>>>>>>>>>>>>>
THE BEST OF IT ALL!!!
MY MOTHER MADE IT FROM SCRATCH, STUFFED INTO REAL METICULOUSLY CLEANED, SCRAPED AND BOILED COW INTESTINES (LOOSELY SO WHEN THE FLOUR ABSORBED THE WATER AND EXPANDED IT WOULD FILL BUT NOT BURST THE KISHKA!)
IF I WAS A CONDEMNED MAN WHAT A LAST MEAL I WOULD DIE OF, WITH A SMILE ON MY FACE, ASKING FOR MORE.
I saw several roadside sausage shops near Częstochowa, Texas, about 50 miles south of San Antonio off of Route 181.
Yes there is a difference between Kielbasa and smoked sausage. It’s subtle but you can taste the difference.
OUR MOUTHS, TONGUES, AND SOULS WILL NEVER TASTE OF THEM AGAIN IN THIS WORLD.
THAT’S HOW YA KNOW YER IN HEAVEN. YA OPEN YER EYES, GET ACCLIMATED, G-D SAYS, “HERE. EAT!”, AND THERE IT ALL IS!!! :-)
I went through there many years ago with a friend of mine and we did stop and buy some sausage either there or Panna Maria. I don’t really recall which one it was. But it was some of the best sausage I’ve ever eaten.
kielbasa is delicious got some with kraut here
I prefer the dried and cured version over the fresh version my grandmother made.
Que pasa?
The only time I prefer smoked is when you thinly slice it all up and boil it in some sauerkraut with a little caraway seed added.
Put the sausage slices in a pot, add a few dashes of caraway seed, dump a can or bag of sauerkraut on top, bring to a boil until the sausage floats to the top. Stir.
Let cool for a few hours, even overnight in the fridge.
When you reheat- the sausage will have absorbed some of the flavor. But the cooling down procedure amplifies it.
Kielbasa is good but Szalonnais great!
https://tastehungary.com/journal/a-guide-to-hungarian-szalonna/
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