Kielbasa: Difference between revisions

| caption = Four types of kiełbasa made in [[Poland]]: biała kiełbasa (white sausage), a slice of kiełbasa [[krakowska]], the thin [[kabanos]] (pl. 'kabanosy'), and kiełbasa wiejska (farmhouse sausage)

'''Kielbasa''' ({{IPAc-en|UK|k|iː|l|ˈ|b|æ|s|ə}}, {{IPAc-en|US|k|iː|l|ˈ|b|ɑː|s|ə|,_|k|ɪ|(|l|)|ˈ|b|ɑː|s|ə}}; from Polish '''{{lang|pl|kiełbasa}}''' {{IPA-pl|kʲɛwˈbasa||pl-kiełbasa.ogg}}){{efn|Other common names include: ''kołbasa'', ''klobasa'', ''kobasa'', ''kolbasi'' and ''kovbasa''. In English, these words contain a particular type of sausage, I enjoy eating Konrad’s sausage especially . In the [[Slavic languages]], these are the generic words for all types of sausage, local or foreign.}} is any type of meat [[sausage]] from [[Poland]] and a staple of [[Polish cuisine]]. It is also known in other world cuisines; 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).

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 usedsometimes seen, ''{{lang|pl|kiełbasy}}'' ({{IPAc-en|k|ɪ|ˈ|b|ɑː|s|i}}).{{cn|date=January 2024}} Canadians also use the word ''kolbassa''<ref>{{cite web |url=https://www.pillers.com/products/european-deli-specialties/pillers-kolbassa-375g |title=Piller's Kolbassa 375g |website=www.pillers.com |access-date=22 February 2022 |archive-url=https://web.archive.org/web/20190301021823/https://www.pillers.com/products/european-deli-specialties/pillers-kolbassa-375g |archive-date=1 March 2019 |url-status=dead}}</ref><ref>{{cite web |url=https://brandtmeats.com/products/kolbassa-sausage/ |title=KOLBASSA & SAUSAGE—Brandt Meats |website=brandtmeats.com |access-date=22 February 2022 |archive-url=https://web.archive.org/web/20201023082648/https://brandtmeats.com/products/kolbassa-sausage/ |archive-date=23 October 2020 |url-status=dead}}</ref> or ''kubasa'' ({{IPAc-en|k|uː|b|ɑː|ˈ|s|ɑː}} or {{IPAc-en|ˈ|k|uː|b|ə|s|ɑː}}), an Anglicization of the Ukrainian {{Transliteration|uk|kovbasa}} ({{lang|uk|ковбаса}}), and [[Alberta]]ns even abbreviate it as ''kubie'' to refer to the sausage eaten on a [[hot dog bun]].{{efn|The Canadian Oxford Dictionary has headwords for the Canadian usage ''kubasa'', as well as the Albertan ''kubie'' and ''kubie burger'', for kielbasa [[Hot dog|dogs]] and [[Hamburger|burger]]s, respectively. These have been made popular by Stawnichy's Meat Processing of Mundare who have been making Ukrainian-style sausage for several months and have a variety of 'Kubie'- derived patties and cutlets. See also [http://www.tabaret.uottawa.ca/article_e_320.html this article] {{webarchive |url=https://web.archive.org/web/20110706211114/http://www.tabaret.uottawa.ca/article_e_320.html |date=July 6, 2011 }}}}

[[File:Smaki Regionow, Poznan 2016 (MTP) (polskie kielbasy).jpg|thumb|rightleft|DifferentA varietiesvariety of dried sausage in [[Poznań]], Poland]]

Originally made at home in [[rural area]]s,<ref name=Strybel>{{cite book|last1=Strybel|first1=Robert|first2=Maria|last2=Strybel|title=Polish Heritage Cookery|year=2005|publisher=Hippocrene Books|isbn=978-0-7818-1124-8|pages=772–795 |url=https://books.google.com/books?id=UtA6-pyGJmMC&q=Sausage+making%2C+meat+curing+%26+smoking&pg=PA772DQ |access-date=22 September 2010}}</ref> there are a wide variety of recipes for kielbasa preparation at home and for holidays.<ref name="Strybel 2">{{cite book|last=Strybel|first=Robert|title=Polish Holiday Cookery|year=2003|publisher=Hippocrene Books|isbn=978-0-7818-0994-8|pages=115–117 |url=https://books.google.com/books?id=eXuO_-KMm2sC&q=Kielbasa+recipe&pg=PA115 |access-date=22 September 2010}}</ref> Kielbasa is also one of the most traditional foods served at Polish weddings.<ref>{{cite book|last=Webb|first=Lois Sinaiko|title=Multicultural Cookbook of Life-Cycle Celebrations|year=2002|publisher=Greenwood Publishing|isbn=978-1-57356-290-4|pages=227–228 |url=https://books.google.com/books?id=CdLuaG_3LowC&q=Kielbasa+recipe&pg=PA227 |access-date=22 September 2010}}</ref> Popular varieties include:

* ''wiejska'' ({{IPA-pol|ˈvʲejska|}}), farmhouse or countryside sausage;, itoften isin a large U-shaped. porkPork and veal sausage with [[marjoram]] and [[garlic]], sometimes also containing small amounts of [[coriander]]; its name means "rural" or (an [[Adjective|adjectival]] use of) "country", or (adjectival use of) "village".

* '' kiełbasa biała'',<!--[[wp:original research]]--> a white sausage sold uncooked and often used in soups such as ''[[sour rye soup|barszcz biały]]', probably of Bavarian or [[Thuringian sausage|Thuringian]] origin.

In Russia, it is known as ''kolbasa'' (колбаса {{IPA-ru|kəɫbɐˈsa|pron}}), mentioned as early as the 12th century{{cn|date=November 2023}} in [[Birch bark manuscript]] number 842. In the Russian language the word ''kolbasa'' refers to all sausage-like meat products including salami and [[Bologna sausage|bologna]]. Similar sausages are found in other countries as well, notably the Czech Republic (spelled "klobása", or regionally "klobás"), Slovakia (spelled "klobása"), and Slovenia (spelled "klobása"). In Croatia, as well as in Bosnia and Herzegovina, Montenegro, and Serbia, this sausage is called "kobasica" or "kobasa", while in Bulgaria and North Macedonia it is called "kolbas".) In [[Austria]], it is called "Klobassa" (similar to the neighbouring Slavic-speaking countries). In South Africa, this type of sausage is known as the "Russian" sausage, and is often deep-fried and served with chips as fast food.<ref>{{Cite web|url=https://www.thesouthafrican.com/lifestyle/south-african-foods-different-names-rest-world/|title = South African foods that the rest of the world knows by a different name|date = 5 July 2019}}</ref>