Kielbasa

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Kielbasa
Kielbasa.jpg
Four types of kiełbasa made in Poland: biała kiełbasa (white sausage), kiełbasa krakowska, the thin kabanos (pl. 'kabanos'), and kiełbasa wiejska (farmhouse sausage).
TypeSausage
CourseMain
Place of originPoland
Region or stateCentral Europe
Main ingredientsMeat (pork, beef, turkey, lamb, chicken or veal)

Kielbasa (/klˈbɑːsə/ or /kɪˈbɑːsə/; from Polish kiełbasa [kʲɛwˈbasa])[a] is any type of meat sausage from Poland, and a staple of Polish cuisine. In American English the word typically refers to a coarse, U-shaped smoked sausage of any kind of meat, which closely resembles the Wiejska sausage (typically pork only) in British English.

Notes[change | change source]

  1. Other common names include: kołbasa, klobasa, kobasa, kolbasi and kovbasa. In English, these words refer to a particular type of sausage, common to all Central and Eastern European countries but with substantial regional variations. In the Slavic languages, these are the generic words for all types of sausage, local or foreign.

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