kielbasa

The word entered English directly from the Polish {{lang|pl|kiełbasa}} and Czech {{lang|cs|klobása}}, meaning "sausage". Both these forms can be derived from a Proto-Slavic *kъlbasa, which is also the source of Russian колбаса, Ukrainian {{lang|uk|ковбаса́}}, Croatian {{lang|hr|kobasa}}, etc. This in turn was borrowed from a Turkic form equivalent to *kol basa, literally "hand-pressed", or *kül basa, literally "ash-pressed", making it cognate with modern Turkish {{lang|tr|külbastı}}.{{cite web|url=http://www.etymonline.com/index.php?term=kielbasa|title=Online Etymology Dictionary|work=etymonline.com}}{{cite web|url=http://kielbasa.askdefinebeta.com/|title=Define kielbasa - Dictionary and Thesaurus|work=askdefine beta.com|access-date=2014-11-23|archive-url=https://web.archive.org/web/20181101062454/http://kielbasa.askdefinebeta.com/|archive-date=2018-11-01|url-status=dead}}

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 sometimes seen, {{lang|pl|kiełbasy}} ({{IPAc-en|k|ɪ|ˈ|b|ɑː|s|i}}).{{cn|date=January 2024}} Canadians also use the word kolbassa{{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}}{{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}} 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 Albertans 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 dogs and burgers, 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 }}}}

{{More citations needed|section|date=August 2021}}

File:Smaki Regionow, Poznan 2016 (MTP) (polskie kielbasy).jpg, Poland]]

Sausage is a staple of Polish cuisine and comes in dozens of varieties, smoked or fresh, made with pork, beef, turkey, lamb, chicken or veal with every region having its own speciality. Of these, the kiełbasa lisiecka, produced in Małopolskie,[http://www.minrol.gov.pl/index.php?/pol/Jakosc-zywnosci/Produkty-regionalne-i-tradycyjne/Lista-produktow-tradycyjnych/woj.-malopolskie/Kielbasa-lisiecka Polish Ministry of Agriculture and Rural Development - Kiełbasa Lisiecka info] ({{Webarchive|url=https://web.archive.org/web/20160209085532/http://www.minrol.gov.pl/index.php?%2Fpol%2FJakosc-zywnosci%2FProdukty-regionalne-i-tradycyjne%2FLista-produktow-tradycyjnych%2Fwoj.-malopolskie%2FKielbasa-lisiecka |date=2016-02-09 }}) {{In lang|po}}. Accessed 1 November 2010. kiełbasa biała parzona wielkopolska and kiełbasa piaszczańska are Protected Geographical Indications in the EU and the UK.[http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=2096 EU Directory of PGI/PDO/TSG - Kiełbasa Lisiecka profile]. Accessed 1 November 2010. Furthermore, Kabanosy staropolskie, Kiełbasa jałowcowa staropolska, Kiełbasa krakowska sucha staropolska, and Kiełbasa myśliwska staropolska are Traditional Specialities Guaranteed in the UK and EU as well.

There are official Polish government guides and classifications of sausages based on size, meat, ready-to-eat or uncooked varieties.{{cite book |last1=Marianski |first1=Stanley |first2=Miroslaw |last2=Mariański |last3=Gebarowski |title=Polish Sausages, Authentic Recipes and Instructions |year=2009 |publisher=Bookmagic|isbn=978-0-9824267-2-2 |pages=67–70 |chapter-url=https://books.google.com/books?id=DxgKb9oKuEAC&q=wiejska+Kielbasa&pg=PA67 |access-date=22 September 2010|chapter=4 - Polish Sausages Classification}}

Originally made at home in rural areas,{{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}} there are a wide variety of recipes for kielbasa preparation at home and for holidays.{{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}} Kielbasa is also one of the most traditional foods served at Polish weddings.{{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}}

File:Kiełbasa krakowska 2.jpg, also called "Krakauer", which originated in the city of Kraków]]

• kabanos, a thin, air-dried sausage flavoured with caraway seed, originally made of pork, sometimes a horse meat variation may be found.
• kiełbasa odesska, made with beef.
• kiełbasa wędzona, Polish smoked sausage, used often in soups.
• krakowska, a thick, straight sausage hot-smoked with pepper and garlic; its name comes from Kraków
• wiejska ({{IPA|pol|ˈvʲejska|}}), farmhouse or countryside sausage, often in a large U. Pork and veal sausage with marjoram and garlic, sometimes also containing small amounts of coriander; its name means "rural" or (an adjectival use of) "country", or (adjectival use of) "village".
• weselna, "wedding" sausage, medium thick, u-shaped smoked sausage; often eaten during parties, but not exclusively.
• kaszanka, kiszka or krupniok is a traditional blood sausage or black pudding. An Upper Silesian version using breadcrumbs instead of groat is called żymlok from "żymła" – bread roll .
• myśliwska is a smoked, dried pork sausage, similar to kabanos but much thicker.
• kiełbasa biała, a white sausage sold uncooked and often used in soups such as ''barszcz biały', probably of Bavarian or Thuringian origin.

The most popular kiełbasa is also called "Kiełbasa Polska" ("Polish Sausage") or "Kiełbasa Starowiejska" ("Old Countryside Sausage").{{cn|date=January 2024}}

In Poland, kiełbasa is often served garnished with fried onions. Smoked kiełbasa can be served cold, hot, boiled, baked or grilled. It is used in soups such as żurek (sour rye soup), kapuśniak (cabbage soup), or grochówka (pea soup), baked or cooked with sauerkraut, or added to bean dishes and stews (notably bigos, a Polish national dish). Kiełbasa is also very popular served as a cold cut on a platter, usually for an appetizer at traditional Polish parties. It is also a common snack (zagrycha) served with beer or plain vodka.

In Canada, varieties typical of Poland, Hungary, Slovakia, Czech Republic, western Ukraine, and elsewhere are available in supermarkets, and more specific varieties can be found in specialty shops. The world's largest display model of a Ukrainian sausage is a roadside attraction in Mundare, Alberta, the home of Stawnichy's Meat Processing.{{cite web|url=http://www.mundaresausage.com/|archive-url=https://web.archive.org/web/20060514154030/http://www.mundaresausage.com/|archive-date=2006-05-14 |title=Mundare Sausage Index Page |publisher=Mundare Sausage.com |access-date=2010-09-22}}{{cite web |url=http://www.mundare.ca/Giant-Sausage |title=Giant Sausage - Town of Mundare |publisher=Mundare.ca |access-date=2010-09-22 |archive-date=2010-07-15 |archive-url=https://web.archive.org/web/20100715150815/http://www.mundare.ca/Giant-Sausage |url-status=dead }}

{{Main|Kolbász}}

Kolbász is the Hungarian word for sausage. Hungarian cuisine produces a vast number of types of sausages. The most common smoked Hungarian sausages are Gyulai Kolbász, Csabai Kolbász, Csemege Kolbász, Házi Kolbász, Cserkész Kolbász, lightly smoked, like Debreceni Kolbász (or Debreciner) and Lecsókolbász, a spicy sausage made specifically for serving as part of the dish Lecsó, a vegetable stew with peppers and tomatoes. Hungarian boiled sausage types are called "hurka": either liver sausage, "májas", or blood sausage, "véres". The main ingredient is liver and rice, or meat and rice. Salt, pepper, and spices are optionally added. Butter is not.

The kranjska klobasa "Carniolan sausage" closely resembling the Polish kiełbasa wiejska is the best known Slovenian sausage.

In Ukraine, kielbasa is called "kovbasa". It is a general term that refers to a variety of sausages, including "domashnia" (homemade kovbasa), "pechinkova" (liver kovbasa), and "budzhena" (smoked kovbasa).

It is served in a variety of ways, such as fried with onions atop varenyky, sliced on rye bread, or eaten with an egg. In Ukraine kovbasa may be roasted in an oven on both sides and stored in ceramic pots with lard. The sausage is often made at home; however, it has become increasingly common at markets and even supermarkets. Kovbasa also tends to accompany pysanky and krashanky (dyed and decorated eggs) as well as the Orthodox Easter bread, paska, in baskets which is blessed by the Ukrainian Orthodox priests with holy water before being consumed.

The most generic forms of Ukrainian kovbasa include garlic. Those in the Ukrainian SSR of the late Soviet Union who prioritised welfare and economic issues over the 'national question' (independence) were often referred to as having a 'kovbasa mentality'.{{Cite web|title=Ukraińska kiełbasa domowa, przepis na wieprzową kiełbasę [WIDEO]|url=https://beszamel.se.pl/jak-zrobic/ukrainska-kielbasa-domowa-przepis-na-wieprzowa-kielbase-wideo,18172/|access-date=2020-09-24|website=beszamel.se.pl|language=pl}}{{Cite book|last=Kuzio, Taras.|url=http://worldcat.org/oclc/43342377|title=Ukraine : perestroika to independence.|date=2000|publisher=Macmillan|isbn=0-333-73844-6|oclc=43342377}}

File:Kielbasa Contest.JPG]]

In the United States, kielbasa which may also be referred to as Polish sausage in some areas, is widely available in grocery stores and speciality import markets. While the smoked variety is more commonly found, the uncured variety is often available, particularly in areas with large Polish populations. Several sandwiches featuring the sausage as a main ingredient have become iconic in local cuisines including Chicago's Maxwell Street Polish,Clark, Sandy Thorne. (2006-6-26), "Getting a taste of Chicago: City's signature flavors have tourists and locals lining up for more, more, more", Chicago Sun-Times, S1. Cleveland's Polish Boy,{{cite news |title=The Best Sandwiches in America |url=http://www.esquire.com/features/food-drink/sandwiches |work=Esquire |date=2008-02-16 |access-date=2016-08-22}} and several offerings from Primanti Brothers in Pittsburgh.{{Cite web |url=http://pittsburgh.about.com/od/dining/fr/primantis.htm |title=Primanti Brothers Restaurant |access-date=2016-08-22 |archive-url=https://web.archive.org/web/20160826084646/http://pittsburgh.about.com/od/dining/fr/primantis.htm |archive-date=2016-08-26 |url-status=dead|author-last1=Powell|author-first1=Albrecht}}

File:Kielbasy made in Harbin, China.jpg

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. 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.{{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|author-first1=Cheryl|author-last1=Kahla|website=The South African|publisher=Blue Sky Publications (Pty) Ltd|location=South Africa}}

In China, where once prominent White émigré residents fleeing from the Russian Civil War were concentrated, the food was gradually localized around major hubs. Even though Harbin Russian residents are scarce today, Kielbasa remains in production that inherited to local residents until today in Harbin.

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• {{usurped|1=[https://web.archive.org/web/20091019223846/http://www.polishfoodinfo.com/polish-food/delicacies/82-polish-sausages-polish-kielbasa.html Polish Kielbasa (Polish Sausage)]}}
• [http://www.labuznik.cz/recept/domaci-uzene-klobasy/ Czech klobásy recipe] {{in lang|cs}}

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