SWEET POLAND HAS WON ABOUT.COM READERS' CHOICE AWARD FOR BEST EASTERN EUROPEAN SAUSAGE!!!!

Kielbasa or meat preserved by smoking was mentioned by the medieval Polish chronicler Jan Dlugosz in the 15th century! The first known Polish cook book, published by Stanisław Czerniecki in the 17th century, contains several recipes for smoked hams, sausages and head cheeses. The look, shape, texture and taste of those ancient products was notably different from that of today. For ages, sausages were made at every manor house. It is said that in the 18th century every renowned cook should know how to make at least 12 types of sausage. 

Today, Polish sausages are primarily made of pork meat. On weekdays, parties or during Christmas or Easter, Polish sausages are traditionally served in cuts with cold side accompaniments:  pickled mushrooms, gherkins, spicy horseradish, cwikła (a mixture of shredded beets and horseradish), tartare sauce, mustard, root vegetable salad. Smoked kiełbasa can be served cold, hot, boiled, baked or grilled. A lot of people eat open faced sandwiches (kanapki) and they top them with ham or sausages. Some sausages are tastier when fried. Some say that a sausage is at its best when fried on a stick over a campfire - a habit which still persists in the summertime.

Kielbasy are added to various soups, such as, for example, żurek (sour rye soup), kapuśniak (cabbage soup) or grochowka (pea soup), baked or cooked with sauerkraut or added to bean dishes, stews (notably Bigos, a Polish national dish), and casseroles.  Some versions of bigos – the traditional and delicious hunter's stew with sauerkraut - call for good quality kielbasa, in addition to other meats. It is also a common snack (zagrycha) served with beer or plain vodka.

Because of climate conditions, Polish sausages (and hams) have been traditionally preserved by smoking. Kielbasa may be cold smoked dry and semi dry; hot smoked dry and semi dry (poached or baked); hot smoked and emulsified or fresh (called "white" sausages).

The name of Polish Kielbasa (Polish Sausage) is widely known in many countries. Even the Polish word "kielbasa" has entered permanently into English language. However it is often misunderstood. A lot of people seem to think that it is a specific kind of sausage. The truth is that in Polish language “kielbasa” simply means “sausage”. Polish Kielbasa is a general term, which actually includes a large variety of sausages - each with its distinctive name and taste. And all of them are delicious!There are actually official Polish government guides and classifications of sausages based on size, meat, ready-to-eat or uncooked varieties. Each region of Poland has its own recipes and specialty kielbasy.

Popular varieties include: Dry sausages - Kabanosy, a thin, air dried smoked sausage, Kielbasa Krakowska, Kielbaski Mysliwskie (Hunter Sausage); Grilling sausages - Kielbasa czosnkowa (Garlic Sausage), Kielbasa Krajana (Chunky Sausage), Kielbasa Grillowa (Barbecue Sausage); Sandwich sausages - Kielbasa Szynkowa (Ham Sausage), Kielbasa Wisniowa (Cherry Smoked Sausage); Fresh raw sausage - Biala Kielbasa (Fresh Easter Sausage).

Kielbasa is the most popular Polish food product. Try all of them and You will not be disappointed!