Popular Polish Food

Polish Sauage

~blog #3~

April 20, 2015

by: David Biondo

Sausage 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. Kielbasa is the Polish general name for “a sausage”. most popular Polish sausage is without a doubt Polish Smoked Sausage. you can find Polish Sausage in almost every supermarket in the USA and no two are made the same way. The Polish Smoked Sausage has been well defined for centuries and almost everybody in Poland knows what goes inside. Many poeple change the reciepes and try to add more, but then still call it a Polish Sausage. By then you had made something completely new.  Let’s unravel some of the mystery:
For centuries Polish Smoked Sausage was made entirely of pork. Then in 1964 the Polish Government introduced a second version of the sausage that was made of 80% pork and 20% beef. All other ingredients: salt, pepper, sugar, garlic, and marjoram remain the same in both recipes. The marjoram is optional but the garlic is a must.
The meat is cured before it is mixed with spices.
The sausage is stuffed into a large hog casing: 36 - 38 mm.
The traditional way was to cold smoke it for 1 to 1.5 days (it had to last for long time).
In most cases it is hot smoked today.
Since ancient times roasted, stewed or fried meat is by far the dominant component in Polish cuisine and Polish food traditions.The food was consumed more or less depending on the financial status. Since the Old Polish days, sausages and hams, in fact all was hosted on the tables of noble, bourgeois, and peasant. Most people cannot imagine a breakfast without even a slice of big and juicy ham, and the same for Polish sausage. As it reached many countries in the entire world. 


"Polish Sausage and Pierogies." Recipe. Web. 21 Apr. 2015. <http://www.johnsonville.ca/recipes/polish-sausage-pierogies-recipe.php>.