Kiełbasa (properly pronounced in Polish as "kyew-ba-sa", but usually called "kyel-ba-sa" or "k'ba-see" in American English) is the generic Polish word for sausage. Sausage is a staple of Polish cuisine, and comes in dozens of varieties, smoked or fresh, but almost always is based on pork. 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 coriander and garlic), and wiejska (a large U-shaped pork and veal sausage with marjoram and garlic). In the USA, "kielbasa" almost always means some form of wiejska (although often not U-shaped and seldom containing veal), which may be fully- or part-smoked or unsmoked.
A wiejska recipe can be found at the Wikimedia Cookbook.
The world's largest Kielbasa is located in Mundare, Alberta.
Polish cuisine (Polish: kuchnia polska) is a mixture of Slavic and foreign culinary traditions.
Other Polish specialities include chłodnik (a chilled beet soup for hot days), golonka (pork knuckles cooked with vegetables), kołduny (meat dumplings), zrazy (slices of beef), salceson and flaki (tripe).
The 19th Century also saw the creation of the first Polish cook-book, by Lucyna Ćwierczakiewiczowa, who based her work on the 18th Century diaries of the szlachta.
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