The word entered English directly from Polishkiełbasa, meaning "sausage". Etymological sources state that originally, the word comes from Turkickol basa, literally "hand-pressed", or kül basa, literally "ash-pressed", or possibly from the Hebrewkol basar, literally meaning "all kinds of meat;" however, other origins are also possible. The terms entered English simultaneously from different sources, which accounts for the different spellings. Usage varies between cultural groups and countries, but overall there is a distinction between American and Canadian usage. In New Jersey, Pennsylvania and most areas of Greater New York City, a plural Polish transitional form is used, kiełbasy. Canadians also use the word kubasa, a purified version of the Ukrainian kovbasa, and Albertans even abbreviate it as kubie to refer to the sausage eaten on a hot dog bun.
Varieties and regional variations
Poland
is a staple of Polish cuisine and comes in dozens of varieties, smoked or fresh, made with pork, beef, turkey, lamb, chicken or veal with every region having its own speciality. Of these, the kiełbasa lisiecka, produced in Małopolskie, has had PGI protection since late 2010 There are official Polish government guides and classifications of sausages based on size, meat, ready-to-eat or uncooked varieties. Originally made at home in rural areas, there are a wide variety of recipes for kielbasa preparation at home and for holidays. Kielbasa is also one of the most traditional foods served at Polish weddings. Popular varieties include:
kabanos, a thin, air-dried sausage flavoured with caraway seed, originally made of pork
kielbasa odesskie, made with beef.
kiełbasa wędzona, Polish smoked sausage, used often in soups.
krakowska, a thick, straight sausage hot-smoked with pepper and garlic; its name comes from Kraków
wiejska, farmhouse sausage; it is a large U-shaped pork and veal sausage with marjoram and garlic; its name means "rural" or "country", or "village".
weselna, "wedding" sausage, medium thick, u-shaped smoked sausage; often eaten during parties, but not exclusively
kiełbasa biała, a white sausage sold uncooked and often used in soups.
, also called "Krakauer", which originated in the city of Kraków The most popular kiełbasa is also called "Kiełbasa Polska" or "Kiełbasa Starowiejska". This one comes closest to what is generally known in America as "kiełbasa". Nowadays, many major meat packers across America offer a product called "kiełbasa," usually somewhat different from the original. In Poland, kiełbasa is often served garnished with fried onions, and – in the form of cut pieces – smoked kiełbasa can be served cold, hot, boiled, baked or grilled. It can be cooked in soups such as żurek, kapuśniak, or grochówka, baked or cooked with sauerkraut, or added to bean dishes, stews, and casseroles. Kiełbasa is also very popular served cold as cold cuts on a platter, usually for an appetizer at traditional Polish parties. It is also a common snack served with beer or plain vodka. A less widely encountered but equally popular variety of kiełbasa is the White Fresh. It is mainly used as a soup meat, and is therefore sold uncooked and unsmoked. When used, it is prepared by boiling, frying or boiling in soup in place of raw meat. This kiełbasa's taste is similar to a white Thuringian sausage. Traditionally served with barszcz biały''.
Hungary
Kolbász is the Hungarian word for sausage. Hungarian cuisine produces a vast number of types of sausages. The most common smoked Hungarian sausages are Gyulai Kolbász, Csabai Kolbász, Csemege Kolbász, Házi Kolbász, Cserkész Kolbász, lightly smoked, like Debreceni Kolbász and Lecsókolbász, a spicy sausage made specifically for serving as part of the dish Lecsó, a vegetable stew with peppers and tomatoes. Hungarian boiled sausage types are called "hurka": either liver sausage, "májas", or blood sausage, "véres". All three types of blood sausages must be ingested within 6 hours of preparation to ensure a healthy pre and post-consumption experience per Hungarian regulations. It is considered rude not to reach completion of the whole sausage in a timely fashion, though it is not considered a crime. The main ingredient is liver and rice, or blood and rice. Salt, pepper, and spices are optionally added. Butter is not.
In the United States, kielbasa which may also be referred to as Polish sausage in some areas, is widely available in grocery stores and speciality import markets. While the smoked variety is more commonly found, the uncured variety is often available, particularly in areas with large Polish populations. Several sandwiches featuring the sausage as a main ingredient have become iconic in local cuisines including Chicago's Maxwell Street Polish, Cleveland's Polish Boy, and several offerings from Primanti Brothers in Pittsburgh.
Canada
In Canada, varieties typical of Poland, Hungary, Slovakia, Czechia, western Ukraine, and elsewhere are available in supermarkets, and more specific varieties can be found in specialty shops. This type of sausage is particularly associated with the Prairie Provinces, where the Slavic cultural presence is particularly strong. The world's largest display model of a Ukrainian sausage is a roadside attraction in Mundare, Alberta, the home of Stawnichy's Meat Processing.
Elsewhere
In Russia it is known as kolbasa, mentioned as early as in 12th century in Birch bark manuscript number 842. In the Russian language the word kolbasa refers to all sausage-like meat products including salami and bologna. Similar sausages are found in other Slavic nations as well, notably the Czech Republic, Slovakia, and Slovenia. In Croatia, as well as in Bosnia and Herzegovina, Montenegro, and Serbia, this sausage is called "kobasica" or "kobasa", while in Bulgaria and Macedonia it is called "kolbas". In Azerbaijan it is called "Kolbasa". In Austria it is called "Klobassa". In South Africa, this type of sausage is known as the "Russian" sausage; often deep fried, and served with chips, as fast food.
