All about kielbasa

The Kielbasa Factory is a unique experience providing a wide variety of famous Polish sausages, meats and hams found only in our store. You are invited to visit our store and enjoy the taste of our uniquely famous Polish sausages.

Kielbasa

Kielbasa is a Polish word that describes a traditional type of sausage. A staple of Polish Cuisine, Kielbasa comes in several of varieties of primarily smoked or fresh cooked lean pork, also available in beef, chicken, turkey, and veal. Every region of Poland has its own unique ingredients and recipes.

Real kielbasa uses only the choices cuts of tender pork with a little beef or veal added to improve its body and character, no preservatives are typically added. The sausage is seasoned with fresh herbs and spices and then gently smoked, just long enough to achieve the right color, flavor and aroma. It is good for breakfast, lunch, dinner; served cold or hot with horseradish or mustard.

In Poland, kielbasa is traditionally served with fried onions, plain or red horseradish (horseradish blended with beets), or mustard. It can be prepared in large or small pieces, fried together with onions and serve with rye bread or roll.

Kielbasa can be served cold or hot — boiled, baked or grilled. It can be cooked in soups such as Bialy Barszcz (White Borsch), Kapusniak (Cabbage Soup), or Grochowka (Beans Soup), baked with sauerkraut or added to bean dishes, stews (notably Bigos or Hunter Stew as the Polish national dish), and casseroles. Nowadays, many major meat packers across America offer a product called “kielbasa,” but it is usually a far cry from the real thing. All our famous kielbasa is made by carefully chosen well know master buchers and chefs and is the best quality and taste.

The most popular kielbasa are:

thumb_IMG_9134_1024 Kielbasa Weselna – Wedding Kielbasa – double smoke with lots of garlic, lean and has a great smoked and garlicy taste; can be serve cold or warm.

domowa Kielbasa Domowa – Home Style Kielbasa – heavy smoked with lots of garlic, very lean; it will add a nice smoked and garlicy flavor to any dish.

vilage Kielbasa Wiejska – Village Style Kielbasa – shaped like a large U, smoked and lean with black pepper; a true Polish favorite.

thumb_IMG_9477_1024 Kielbasa Poledwicowa – Pork Loin Kielbasa – U shaped, the leanest kielbasa we have, made of the pork loin, very mild, lightly smoked; makes an excellent appetizer, served with crackers, cheese, mustard or red horseradish.

 Kielbasa Krajana – Krayana Kielbasa – coarse ground kielbasa; excellent grilled or pan-fried with onion.

hunter Kielbasa Mysliwska –Hunter Style Kielbasa – lean, with juniper berries; it comes in small links that are great for grilling.

thumb_IMG_9090_1024 Kielbasa Warszawska – Warsaw Kielbasa – heavy smoked with lots of garlic and black pepper.

thumb_IMG_9124_1024 Kielbasa Toruńska – Torunska Kielbasa – with black pepper, lean, lightly smoked and having a medium mild flavor.

thumb_IMG_9105_1024 Kielbasa Zwyczajna – Original Kielbasa – lightly smoked with lots of garlic; perfect served warm with sauerkraut, mustard and horseradish. Can be cooked a hundred ways – warmed up in microwave, boiled for few minutes in water, baked in oven, pan-fried or grilled. Perfect when served with diced scrambles eggs for breakfast or in kielbasa & cheese omelet.

thumb_IMG_9080_1024 Kielbasa Grylowa – Grill Kielbasa – grillers love these small links; very mild, lightly smoked, fantastic when served with sauerkraut, mustard and/or horseradish.

Fresh and hors Kielbasa Biala – Fresh Kielbasa – Bratwurst – raw uncooked kielbasa; wonderful when grilled, boiled or baked. (Recommend boiling for about 20-30 minutes; grilling for about 5-8 minutes on each side or just baking for about 30-45 minutes) Ground pork with a little salt, black pepper and lots of fresh garlic and marjoram herbs in a natural casing. This famous non-smoked fresh kielbasa is traditionally use as an accompaniment to White Borsch/Zurek, a traditional Polish soup prepared for Easter.

thumb_IMG_9147_1024 Parowki wieprzoweKnockwurst, a plump sausage that contains ground veal, ground pork, and fresh garlic stuffed into hog casings.

thumb_IMG_9146_1024 Parowki cielece – Veal Frankfurters

parowki baby Parowki Baby – Baby Veal wieners; children love these little guys!

thumb_IMG_9284_1024 Parowki Drobiowe – Chicken Frankfurters

kabanosy small Kabanosy – a very thin, slim, long links of air-dry smoked kielbasa. Great for snacking and for making appetizers. (Appetizer should be cut it in small pieces and serve with high quality mustard and horseradish for dipping).


 
Kielbasa Jalowcowa– Juniper Kielbasa with juniper berries, very lean; an excellent appetizer, slice and serve with cheese and crackers like salami.

 Kielbasa Szynkowa (shinkova) – a very thick smoked sausage made from ham.

 Kielbasa Sucha Krakowska – Krakow Extra Dry Kielbasa – dry and very lean, fully cooked and smoke; serve like salami as it makes an, excellent appetizers with cheese and crackers or on sandwiches.

 

Szynki – Ham

Lean but with a little fat; very tasty and not salty that makes a wonderful lunch meat (deli meat) for sandwiches.

Szynka staropolska – Old Polish Style ham – very lean and tasty, when sliced thin makes a great sandwich meat.

thumb_IMG_9342_1024 Szynka kanapkowa – Sandwich ham – smoked with a little fat, when sliced thin is very tasty and makes a wonderful sandwich meat.

 Szynka cyganska – Gypsy Style Ham – very lean, heavily smoked and wonderful to the taste.

thumb_IMG_9224_1024 Poledwica sopocka – Canadian style bacon –very lean, lightly smoked, fully cooked and ready to eat; excellent for appetizers or sandwiches.

thumb_IMG_9229_1024 Poledwica lososiowa – Cured and cold smoked pork loin – very lean and ready to eat; excellent for appetizers or sandwiches.

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