Kielbasa

Kielbasa
	Four types of kiełbasa made in Poland: biała kiełbasa (white sausage), kiełbasa krakowska, the thin kabanos (pl. 'kabanos'), and kiełbasa wiejska (farmhouse sausage).
Type	Sausage
Course	Main
Place of origin	Poland
Region or state	Central Europe
Main ingredients	Meat (pork, beef, turkey, lamb, chicken or veal)
	Cookbook: Kielbasa; Media: Kielbasa;

Kielbasa (/kiːlˈbɑːsə/ or /kɪˈbɑːsə/; from Polish kiełbasa [kʲɛwˈbasa]) is any type of meat sausage from Poland, and a staple of Polish cuisine. In American English the word typically refers to a coarse, U-shaped smoked sausage of any kind of meat, which closely resembles the Wiejska sausage (typically pork only) in British English.

Notes

↑ Other common names include: kołbasa, klobasa, kobasa, kolbasi and kovbasa. In English, these words refer to a particular type of sausage, common to all Central and Eastern European countries but with substantial regional variations. In the Slavic languages, these are the generic words for all types of sausage, local or foreign.

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