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 ...
I think it’s a South American dance.
I preferred non smoked. I used to make it with just pork, garlic, marjoram, and casing from somewhere online in PA.
“Hit him on the head with a big kielbasa
Put him in a barrel
Roll him down the street”
we have a Russian market locally....thank God I can treat myself to an authentic Polish kielbasi sold in the Russian market, made in Bulgaria....lol...but its good.
What is Kielbasa?
Its Sunday dinner at Babcia and Dziadek’s house
You can go into almost any food store in the USA and find Kielbasa. I was totally amazed that non US expats in Thailand did not know what Kielbasa was.
I had to learn to make on my own.
The kielbasa (or Polish sausage) I tend to get is the same as smoked sausage, but I think there are other versions. I believe the word itself just means “sausage.”
Ohhhhhh…..a Polish breakfast with kielbasa, homemade babka, beats & horseradish and some eggs. Heaven.
You have to find a Polish or Russia market to get the good stuff.
Forgot the pierogis. Cannot forget about the pierogis.
The best (or at least most amusing) introduction to Kielbasa and other Polish foods:
https://www.youtube.com/watch?v=Oa-mHc51SJo
There is a difference between smoked sausage and kielbasa.
There has to be a place in or near Chicago that has it! I have had the more authentic variety at Polish restaurants.
There are different types of smoked sausages, and Polish Kielbasa is a subset.
BTW, we NEVER pronounced it “keel-BAHS-sah”. It was ALWAYS “k’bŏ-suh” or “kƏ-bŏ-sƏ”.
I used to work at Hillshire. Coarse grind beef or pork. 30% coarse grind fat (pork). Spices, hand filled casings. Six hours in continuous smokehouse on racks. Chilled down and vacuum packed in single loop sections. A pretty good product.
I’ve had kielbasa from a polish deli. Very different than Hilshire Farms.
Didn’t Kramer and Newman make those in Jerry’s apartment? Izzy Mandelbaum was not amused.
I’m helping you out, although I have no idea where in Chicago any of these places are….
https://m.yelp.com/search?find_desc=polish+market&find_loc=Chicago%2C+IL
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