Kielbasa Sausage: 9 Types of Polish Kielbasa

“Kielbasa” is the Polish word for “sausage”—“Polska kielbasa” translates to “Polish sausage.” The term descends from the Turkic words “kor basa,” which means “hand-pressed,” a potential reference to how people make these sausage ropes. Kielbasa tends to be a catch-all term for any sausage from Poland.

Kielbasa can contain nearly any type of meat. Most regularly, kielbasa comes from pork sausage, although there are beef, chicken, soy protein, and turkey kielbasa options as well. Some kielbasa makers cure their meat with salty preservatives like sodium erythorbate, sodium nitrite, and sodium phosphate, while others take a more organic approach. Either way, chefs often supplement the natural flavors of any type of kielbasa with spices like garlic, marjoram, and paprika.

You can serve kielbasa as an appetizer, a main course, or a hot dog base or use it as an ingredient in casseroles, soups, and stews. In Eastern Europe, kielbasa is a cornerstone of Easter meals specifically.

Polish sausage comes in different shapes, styles, and sizes.

1. 1. Kielbasa biala: This white Polish sausage pairs well with traditional Eastern European soups like bigos or zurek. Combine them with bell peppers and other veggies.
2. 2. Kielbasa odesskie: Add brown sugar, corn syrup, or dextrose to this beef sausage to sweeten its taste for celebratory recipes. Kielbasa usually ages in a beef collagen casing or cow intestine before it arrives in stores.
3. 3. Kabanosy staropolskie: Peel this long, spindly meat off of a sausage rope and heat it in a slow cooker. Serve it alongside sauerkraut to complement its smoky taste with a tangy side dish.
4. 4. Kazanka: Pan-fry (or sauté) this Polish kielbasa sausage over medium-high heat on a stovetop. Since it’s a blood sausage, you will likely see some of its natural juices mix in with your vegetable or olive oil. Season it with black pepper, paprika, and whatever other flavors you like.
5. 5. Kiełbasa krakowska: Delis often sell these sausages—named for the Polish capital of Kraków—as cold cuts. Add these quality cuts to a sandwich with horseradish and other condiments for a tasty lunch treat.
6. 6. Kiełbasa wędzona: A type of Polska kielbasa smoked sausage, Kielbasa wędzona can be bite-size pieces, diced sausage, or cut sausage. Try using it in a stew or soup.
7. 7. Myśliwska: This dried pork sausage gets its name from the Polish word for “hunters.” It makes for a suitable and salty Polish smoked sausage recipe for a main course meal or side.
8. 8. Wiejska: Grill sausage like wiejska on your barbecue if you want to accentuate its smoky taste. Serve it inside a bun as a particularly thick hot dog if you want to up your usual serving size.
9. 9. Weselna: This Polish sausage makes routine appearances at celebrations, especially weddings. It’s dark, smoky, and filling.

Sausage and kielbasa differ slightly in terms of taste—the latter is generally a little more garlicky and creamy than the former. But the primary difference is one of origin rather than anything very specific about its creation or taste. Kielbasa sausage comes from Poland or utilizes the traditional Polish flavor profile. Therefore, while all kielbasa is sausage, not all sausage is kielbasa. Other countries have their own sausage specialties. For example, andouille sausage originates in France, Italian sausage in Italy, and bratwurst in Germany.

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