What is kielbasa?

kielbasa is literally a Polish word for sausage, although native poles consider it a general term, similar to a request for non -specific soda in a restaurant. There are dozens of varieties available, so shoppers would have to know the specific name of the sausage they want. In the United States, however, the term "smoked Polish sausage" became almost synonymous with kielbasy in the description of pre -cooked smoked sausages made of pork, garlic, marjoram, salt and pepper. It is a smoking process that separates it from other pork sausages. Kielbasa is also flavored with spices such as garlic and marjoram, not the sage or Italian spices, which often occur in uncooked sausages.

Kielbasa is traditionally served with hearty vegetables such as onion, cabbage and red potatoes. It may also be used to connect with smoked sausage and and instead of, or instead, often performed in cooking Cajun. Gumbo recipes may require boiled smoked sausage and kielbasa is a good complement to traditional Attachment CAjun red beans and rice.

There are other meals in which Kielbasa can be an acceptable accessory or substitute. For example, some chefs use it instead of meat balls or minced beef in spaghetti sauce. When cooking or grill, it can be cut into buns and served on Hot Dog, such as Bratwurst or Italian sausages. Created kielbasa can be combined with cabbage in a large pot and warm up on top of the stove. Because this sausage is pre -cooked, it can be cooked, fried, grilled or grilled without worrying about raw or insufficiently cooked pork.

A product sold as a Polish sausage or kielbasa in many food stores is not necessarily an authentic variety created in Poland and other Eastern European countries. Sometimes cheaper cuts of pork, beef and chicken are combined with sodium nitrites and liquid smoke to form a commercial lifeThe tighter form, but the components of authentic kielbasy are simply the best pork flavored with salt, pepper, garlic and maybe marjoram. It used to be a "cold smoke" for several days, but now it is a "hot smoke" by placing stuffed sausage sleeves in a smoker for several hours.