Kielbasa (in English usually pronounced or ; in Polish spelled kiełbasa and pronounced is the generic Polish word for sausage. In New Jersey and most areas of Greater New York City, the Czech pronunciation, or possibly a derivative of the Polish word is used, and is usually pronounced "Ke-bah-see" or "Keu-bah-sah."
Sausage is a staple of Polish cuisine, and comes in dozens of varieties, smoked or fresh, but almost always based on pork (although in some areas, it is possible to get it in beef, horse, lamb, turkey, or even bison). Every region has its own speciality. Popular types include kabanosy (thin, air-dried sausage flavoured with caraway seed), krakowska (a thick, straight sausage hot smoked with pepper and garlic—name comes from Krakow), and wiejska (a large U-shaped pork and veal sausage with marjoram and garlic—name meaning "a country one", pronounced in Polish ). In the U.S., "kielbasa" or "Polish sausage" almost always means some form of wiejska (although often not U-shaped and seldom containing veal), which may be fully or partly smoked or unsmoked. A similar form of sausage is found in the surrounding Slavic nations as well, notably the Czech Republic and Slovakia.
A Cookbook:Wiejska can be found at the Cookbook.
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