Polish Sausages

Variety of Polish sausages

Variety of Brightness sausages.

Polish sausages accept consistently displayed a constant quality. Booty for archetype the finest meat stick in the world, the Kabanosy. This pork sausage has been fabricated the aforementioned way for a few hundred years and every being loves it and best bodies in Poland are accustomed with the recipe. Unfortunately, today, kabanosy is fabricated from chicken, turkey, beef, or added meat combinations. Although the antipathetic government was a footfall back, they did actualize adamant standards for authoritative meat articles and sausages and those standards were stictly enforced. This affected the accompaniment run meat industry to aftermath abundant articles which were the aforementioned all over the country. There is apparently no added country in the apple that has created civic standards for authoritative sausages and activated them for 50 years. The awful sytem is continued gone but it has larboard abaft the bequest of admirable meat articles which are still fabricated and awash in Poland. Although the sausage compound may abide abutting to the original, the avant-garde methods of assembly and chemicals that are acclimated aftermath articles that ability attending appealing but do not aftertaste the aforementioned as before. The alone way to acquaintance the aftertaste of those aboriginal sausages is to accomplish them yourself at home.

Poles adulation smoked meat and sausages are not an exception. Brightness government athenaeum account hundreds of smoked sausages and ALONE one beginning sausage alleged White Sausage (Kiełbasa biała surowa) which is commonly served on Easter. Of advance appropriate sausages such as liver, claret or arch cheese are usually not smoked. It charge be mentioned that we are autograph about the aureate aeon of Brightness sausage authoritative which lasted until Poland became a affiliate of Accepted Europe. Back the Russian authority bankrupt up and Poland afflicted from a antipathetic accompaniment to a backer arrangement in 1989, barter flourished and western countries brought avant-garde meat processing accessories and supplies. Now meat is injected with solutions of water, chemicals like phosphates or abating accelerators and the acceptable methods of bearing sausages after chemicals has become obsolete. The bearings attenuated added back in 2004 Poland became a affiliate of the European Union. The European Abutment not alone accustomed the acceptance of abounding chemicals, but affected its affiliate countries to chase anew created standards and procedures. As a aftereffect abundant sausage authoritative countries like Poland or Germany started to aftermath articles as cheaply as possible.

Until about 2000 the accomplishment action of authoritative Brightness sausages was almost simple: the meat was cured, ground, alloyed with spices, stuffed, smoked and usually cooked, again briefly cooled in baptize or sometimes broiled in a smokehouse. The broiled sausages were cooled in air. Some broiled sausages were additionally air broiled authoritative them semi-dry or dry sausages. It should be acclaimed that alike smoked and adapted sausages will not blemish if kept at temperatures of about 12-15° C (54-59° F). In best apartments bodies had a appointed and abandoned abdomen or basis apartment able of advancement such temperatures so aliment was stored there year-round.

Nowadays there is a ample cardinal of commercially produced low affection articles such as hot dogs or bologna and added beginning sausages that end up barbecued or grilled. In the accomplished beginning sausages were not in aerial appeal as bodies did not accept refrigerators, besides grills were not accessible to a accepted person. What has not afflicted is the alternative for smoked articles and a advanced array of products: beginning sausages, smoked sausages, alarmist and claret sausages, arch cheeses and the account goes on. In accession there is a huge array of affection articles accessible to consumers that were fabricated in added countries such as France, Spain, Italy, Greece, Hungary and others. Due to abbreviate distances amid European countries aliment articles are actuality transported by trucks in a amount of hours.

Most Brightness sausages acquire their name from:

  • the allotment of Poland area they were already originally fabricated and (you may alarm it invented) and again became accepted all over the country, best acceptable because they tasted so acceptable and bodies admired them everywhere: Bydgoska Sausage (Kiełbasa bydgoska), Lithuanian Sausage (Kiełbasa litewska), Krakowska Sausage (Kiełbasa krakowska), Pomerania Arch Cheese (Salceson pomorski).
  • the name of the meat allotment or added additive that plays a ascendant role in the recipe- Pork Sausage, Beef Sausage, Bacon Sausage, Garlic Sausage, Juniper Sausage, Alarmist sausage with Semolina and so on.

This allotment assemblage is accomplished by added European countries such as Germany, Russia, England and added and a being accustomed with a accurate accent anon knows what affectionate of sausage he is ambidextrous with.

Polish sausages can be classified as:

  • long activity (trwałe), beneath than 35% baptize - dry and semi-dry sausages - algid smoked, not adapted but accessible to eat, Metka (Metka), Brightness Smoked Sausage (Cold Smoked) (Polska Kiełbasa Wędzona, zimnym dymem)
  • semi - activity (półtrwałe), beneath than 60% baptize - dry and semi-dry sausages-smoked and adapted (baked or poached), Kabanosy (Kabanosy), Mysliwska Sausage (Myśliwska)
  • short activity (nietrwałe), 60-75% water) - approved smoked sausages, smoked and poached in water, Ham Sausage (Kiełbasa Szynkowa), Garlic Sausage (Kiełbasa Czosnkowa)
  • emulsified sausages (and smoked) -like our hot dogs or bologna, Serdelowa Sausage, Bacon Sausage
  • fresh sausages-not smoked, charge to be adapted afore consumption, White Sausage
  • Fresh, blurred and appropriate accumulation sausages accord to short-life sausages.

Then anniversary sausage, including appropriate accumulation sausages, is added burst bottomward by the permissible bulk (in percent) of protein, fat, alkali and baptize it can contain. We are not activity to abstraction Brightness sausages in such a detail as this is not a meat technology book and it may actualize accidental confusion.

There is additionally a appropriate accumulation of sausages:

  • head cheeses
  • liver sausages
  • liver attic sausages
  • blood sausages

Pate, alarmist and claret sausages are frequently accepted as kiszka sausages. Sausages in the appropriate accumulation are fabricated from beneath blue-blooded genitalia of the animal: agency meat (liver, heart, lung, brain, spleen, tripe, casings, jowls, dewlap, skins, snouts and blood). Back you see the chat kiszka in the name it signifies the actuality that agency meats and/or claret were acclimated as materials. Our admired hot dogs, bologna or its American adaptation accepted as boloney are fabricated from such meats. The appropriate accumulation of sausages are absolutely adapted (boiled) sausages which are commonly not smoked. However, at your acumen alarmist sausages can be algid smoked for this appropriate begrimed flavor. Some arch cheeses were additionally smoked to extend their befitting qualities.

Fermented Sausages

Fermented sausages of an Italian non-smoked dry bologna or Spanish dry chorizo were not accepted in Poland as a algid altitude did not action able dehydration conditions. However, some sausages were never adapted but algid smoked for a continued time, for archetype Brightness Algid Smoked Sausage, Bydgoska Sausage and Kindziuk. This qualifies them to be alleged bologna although they were alleged by a altered name. The accomplishment technology was, however, the same. The dehydration was artlessly performed with algid smoke.

The afterward Brightness sausage recipes appear from the official Brightness Government Athenaeum and are listed in our Sausage Recipes Index:

Other Brightness Sausages, not from the official government archives

We would like to acknowledgment the actuality that it is accessible to accomplish altered types of a accurate sausage not alteration its aboriginal compound but employing altered accomplishment techniques. And the aforementioned sausage will accept a altered texture, will accept a altered amount of acidity and will accept altered amount of canning qualities. White Sausage and Brightness Smoked Sausage (cold or hot smoked) are fabricated up of the aforementioned capacity but are altered products. Smoked array is convalescent and has nitrite added, all the blow charcoal the same. In accustomed activity bodies will artlessly bead the noun Kielbasa altogether and will ask in a abundance for: Szynkowa, Wiejska, Serdelowa, Krakowska, Mysliwska etc. This is all that is bare as everybody is appealing abundant accustomed with those names audition them about from childhood. The chat kielbasa (a sausage) has a little acceptation if you do not chase it with the able name of the sausage.

The Official Allocation of Brightness Sausages

Polish sausage allocation sounds actual abstruse and is somewhat confusing. It divides sausages by the admeasurement of the minced meat. You may say that the the admeasurement of the grinder bowl establishes sausage type:

Variety of Polish sausages

Variety of Brightness sausages.

  • homogenized
  • finely minced - meat particles beneath 5 mm (3/16")
  • finely minced uncooked
  • finely minced "wysokowydajne" - accretion of the accomplished sausage is added than 135 % in affiliation to the aboriginal meat weight
  • medium minced - meat particles amid 5-20 mm (3/16 - 3/4")
  • medium minced uncooked
  • medium minced "wysokowydajne" - accretion of the accomplished sausage is added than 120 % in affiliation to the aboriginal meat weight
  • medium minced semi-dry
  • coarse minced - meat particles over 20 mm (over 3/4")
  • coarse minced uncooked
  • coarse minced
  • coarse minced aerial crop - accretion of the accomplished sausage is more than 115 % in affiliation to the aboriginal meat weight.
  • coarse minced dry

Note to aftermath a aerial crop sausage ("wysokowydajna") which weighs abundant added the aboriginal weight of meat acclimated requires the accession of baptize and chemicals that will authority this baptize inside. Agenda that there is no high limit.

Almost all sausages that will accord to one of the aloft groups will be alleged by its accepted name Kielbasa and will be followed by its able name, for example: Kielbasa Szynkowa, Kielbasa Wiejska, Kielbasa Serdelowa, Kielbasa Krakowska, Kielbasa Mysliwska etc.

The Official Account of Brightness Sausages

Hot Smoked Dry and Semi-Dry Sausages

(Kiełbasy trwałe i półtrwałe pieczone lub parzone)

(B = Baked, P = Poached, P/B = Poached or Baked)

1 Kabanosy B Kabanosy
2 Hunter's Sausage B Kiełbasa myśliwska
3 Salami Krakowskie B Salami kakowskie
4 Juniper Sausage B Kiełbasa jałowcowa
5 Hunt Sausage B Kiełbasa łowiecka
6 Podkarpacka Sausage B Kiełbasa podkarpacka
7 Loin Sausage B Kiełbasa polędwicowa
8 Limanowska Sausage B Kiełbasa limanowska
9 Tarnowska Dogie Sausage B Kiełbasa cielęca tarnowska
10 Tuchowska Sausage B Kiełbasa tuchowska
11 Beef Sausage B Kiełbasa wołowa krajana
12 Rzeszowska Sausage B Kiełbasa rzeszowska
13 Countryside Sausage B Kiełbasa wiejska
14 Krakowska Cut Sausage B Kiełbasa krakowska krajana
15 Vacation Sausage B Kiełbasa wczasowa
16 Tourist Sausage B Kiełbasa turystyczna
17 Krakowska Sausage P/B Kiełbasa krakowska
18 Foundry Sausage P Kiebasa hutnicka
19 Bialostocka Sausage P Kiełbasa białostocka
20 Baltycka Sausage P/B Kiełbasa bałtycka
21 Ukrainian Sausage P Kiełbasa ukraińska
22 Zywiecka Sausage P/B Kiełbasa żywiecka
23 Kujawska Sausage P Kiełbasa kujawska
24 Lithuanian Sausage P/B Kiełbasa litewska
25 Podhalanska Sausage P/B Kiełbasa podhalańska
26 Tarnogorska Sausage P Kiełbasa tarnogórska
27 Beer Sausage P/B Kiełbasa piwna
28 Goose Beer Sausage P Kiełbasa piwna z gęsiną
29 Torunska Pork Sausage P Kiełbasa toruńska wieprzowa
30 Belzka Sausage P Kiełbasa bełzka
31 Serbska Sausage P Kiełbasa serbska

Offal Sausages

(Kiszki podrobowe)

1 Brain Sausage Kiszka mózgowa
2 Pork Jowl Sausage Kiszka podgardlana
3 Countryside Sausage Kiszka wiejska

Cold Smoked Dry and Semi-Dry Sausages

(Not Cooked, Accessible to Eat)

(Kiełbasy trwałe, półtrwałe i nietrwałe wedzone surowe)

1 Salami Salami
2 Hungarian Salami Salami Węgierskie
3 Salmon Sausage Kiełbasa Łososiowa
4 Delicatessen Sausage Kiełbasa Delikatesowa
5 Hungarian Smoked Sausage Kiełbasa Węgierska Wędzona
6 Polish Smoked Sausage Kiełbasa Polska Wędzona
7 Smoked Frankfurters Frankfurterki Wędzone
8 Soft Serwolatka Serwolatka Miękka
9 Metka Metka
10 Pomorska Metka Metka Pomorska
11 Brunszwicka Metka Metka Brunszwicka
12 Salmon Metka Metka Łososiowa

Fresh Sausages (Not Accessible to Eat)

(Kiełbasy nietrwałe surowe)

1 White Sausage Kiełbasa biała surowa

Head Cheeses

(Salcesony)

1 Italian Arch Cheese (Polish Style) Salceson włoski
2 Silesian Arch Cheese Salceson śląski
3 Brunszwicki Arch Cheese Salceson brunszwicki
4 Tongue Arch Cheese Salceson ozorkowy
5 Black Arch Cheese Salceson czarny
6 Pomorski Atramentous Arch Cheese Salceson czarny pomorski
7 Wolsztynski Arch Cheese Salceson wolsztyński
8 All trimmings Arch Cheese Salceson podrobowy
9 Mazowiecki Arch Cheese Salceson mazowiecki
10 Countryside Arch Cheese Salceson wiejski
11 Pork  Arch Cheese Głowizna wieprzowa prasowana

Blood Sausages

(Kiszki krwiste)

1 Breadcrumbs Claret Sausage Kiszka bułczana krwista
2 Lodzka Claret Sausage Kiszka łódzka
3 Blood Sausage Kiszka krwista
4 Blood Sausage Ordinary Kiszka krwista zwyczajna
5 Blood Sausage Supreme Kiszka kaszana wyborowa jęczmienna lub gryczana
6 Blood Sausage Popular Kiszka kaszana popularna jęczmienna lub gryczana
7 Rice Claret Sausage Kiszka krwista z ryżem
8 Silesian Krupnioki Krupnioki śląskie

Hot Smoked Approved Sausages

(Kiełbasy nietrwałe grubo- i średniorozdrobnione)

1 Ham Sausage P Kiełbasa szynkowa
2 Beef Ham Sausage P Kiełbasa szynkowa wołowa
3 Lemon Sausage P Kiełbasa cytrynowa
4 Krakowska Sausage P Kiełbasa krakowska
5 Garlic Sausage P Kiełbasa czosnkowa
6 Silesian Sausage P Kiełbasa śląska
7 Ordinary Sausage P Kiełbasa zwyczajna
8 Caraway Sausage P Kiełbasa kminkowa
9 King Sausage P Kiełbasa królewiecka
10 Bieszczady Sausage P Kiełbasa bieszczadzka
11 Gnieznienska Sausage P Kiełbasa gnieżnieńska
12 Bydgoska Sausage P Kiełbasa bydgoska
13 Tomaszowska Sausage P Kiełbasa tomaszowska
14 Mazowiecka Sausage P Kiełbasa mazowiecka
15 Sluzewiecka Sausage P Kiełbasa służewiecka

Liver Sausages

(Kiszki pasztetowe i wątrobiane)

1 Pate Sausage Kiszka pasztetowa
2 Pate Sausage with Semolina Kiszka pasztetowa z kaszą manną
3 Liver Sausage Kiszka wątrobiana
4 Obornicka Alarmist Sausage Kiszka wątrobiana obornicka
5 Liver Sausage with Barley Groats Kiszka wątrobiana z kaszą jęczmienną

Emulsified Sausages

(Kiełbasy nietrwałe drobno rozdrobnione)

1 Serdelki P Serdelki
2 Steamed Sausage P Kiełbasa parówkowa
3 Steamed Sausage links P Parówki
4 Serdelowa Dogie Sausage P Kiełbasa serdelowa cielęca
5 Serdelowa Sausage P Kiełbasa serdelowa
6 Mortadela (Polish Style) P Mortadela
7 Veal Mortadel (Polish Style) P Mortadela cielęca
8 Italian Mortadela (Polish Style) P Mortadela włoska
9 Beef Mortadela P Mortadela wołowa
10 Polish Sausage Links P Kiełbaski porcjowe
11 Bacon sausage P Kiełbasa boczkowa
12 Popular Sausage Links P Kiełbaski porcjowe popularne
13 Cieszyn Aflame Sausage Links P Parówki cieszyńskie
14 Popular Sausage Links with Semolina P Kiełbaski porcjowe popularne z kaszą manną

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