What is a Polish sausage?
Polish sausage is a term that can be used to describe more than a hundred varieties of smoked sausages. Rather than defining where it is made, sausage is described as a shine on the basis of the way it is spicy and prepared. Although the term "Polish sausage" is often used interchangeably with the word "kielbasa", both are not synonymous. Kielbasa is a general Polish word for sausage and does not necessarily refer to a smoked variety prepared according to regulations that regulate the Polish smoked sausage.
Kielbasa most commonly connected in North America with the term Polish sausage is called Kielbasa Starowiejska in Poland. Freely translated it means "Old Country Sausage" and consists of pork sausage spiced with marjoram and garlic. To be considered a Polish sausage according to Polish government standards, the sausage must be made of cured pork. Some cured beef is acceptable, but the regulation adopted in 1964 provides that 80%of the total meat must be pork. EastIn general, Vropan countries use pork and veal.
After curing, pork must be spicy salt, pepper and garlic. Other spices can be added for taste, but are considered optional. Marjoram is a common addition to the varieties of Polish sausages, such as Starowiejska and West, while Kielbasa Kabanosy is flavored with caraway seeds. As long as the basic spices are salt, pepper and garlic, the spices meet the government standards for the Polish smoked sausage.
Polish sausage is also characterized by the smoking process that begins after the pork is contained in the pig mantle. Originally it was cold smoked for 24-36 hours after it was divided into links of approximately 12 inches (35 cm) long. Smoking of hot and variety like Krakowska is now also allowed, hot smoked kielbasa with pepper and garlic, are popular elections especially in Krakow, the Polish city from which it derives its name.
after the production process can be pOlská sausage prepared in any way. It is often grilled, fried or cooked and consumed in a sandwich with fried onion or horseradish. Some people use pieces of Polish sausages in soup or steamed meat and pancakes. Kabanos is a variety that is sliced and is administered, while other varieties are consumed with nothing but cabbage plate. In Poland, people often enjoy cooking their own Polish sausages on skewers above the campfire, as well as North Americans with hot dogs.
sausage sold in North American supermarkets, because Polish sausage is slightly similar to Polish old rural sausage, but generally contains many chemicals and different combinations of meat. Specialized shops will have kielbasy varieties from other countries such as Hungary, the Czech Republic and Slovakia. Korvasa, Ukrainian sausage without a cloak and spicy pepper and alcohol, is popular in Canada. A wide range of sausages made in the Polish T will also be found in these storesRadice, but only those prepared with specific types of meat and spices and in the right way, would be considered an authentic Polish sausage.