(Picture courtesy of mariuskjbie at wikipedia commons.)
A kind of sausage that’s related to Slavic cuisine can now be found generally in stores all over the U.S., the kielbasa is a mild and meaty variety that I recently discovered is considered Easter fare for Polish communities. Like any sausage, it can be grilled in a variety of ways, is good barbecued, and also can be boiled.
In the U.S., “kielbasa” can be bought in most Polish stores all over the USA, as well as in most major grocery store chains, which may be unsmoked (“fresh”) or fully or partly smoked. A popular charcoal-grilled variety topped with grilled onions, yellow mustard, and (optionally) sport peppers, known as a Maxwell Street Polish; is considered local fare in the Midwest, particularly in the Chicago metropolitan area.
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 Debrecener) and Lecsókolbász, a spicy sausage made specifically for serving as part of the dish Lecsó, a vegetable stew with peppers and tomatoes. Hungarian boiled sausages are called “Hurka”, Liver Sausage, “Májas”, and Blood Sausage, “Véres”. The main ingredient is liver and rice, or blood and rice. Spices, pepper, and salt are added.
How you like your sausages, with kraut, potatoes, or on a bun or with rice, is a matter of choice. Some like it as a sandwich, but like most meats it can be put into a variety of dishes that make a whole meal. Like many things, it also can be part of some tradition.
This is one recipe;
- In a slow cooker combine sausage, beer and sauerkraut. Cook on low for 5 to 6 hours, until the meat is tender and plump.