But nowadays, you probably see a lot of localized versions of Polish kielbasa across US stores, in a section along with other types of sausages. Unless the label says Made in Poland , these will most likely differ from the original, traditional kielbasa made in Poland. Some may think sausage and kielbasa are just the same. And in basic ways, they are. Kielbasa is a Polish word for sausage.
And we know that sausage is a term for meat products that are ground, mixed with other flavoring ingredients, and encased in natural or artificial casings. Both sausage and kielbasa commonly use pork as meat, and they are both abundant in varieties. But there are some differences. The main difference between sausage and kielbasa is the variety or type.
Sausage is a general term for sausage products, but kielbasa is a specific type of sausage. In Poland, kielbasa is also a general term, because it simply means sausage. But when you see it in US stores, kielbasa means that you are getting a Polish-type sausage variety. There are many kinds of sausages you can buy in supermarkets. They come cooked, smoked, fresh, and fresh smoked. For varieties, you can buy Bratwurst, Italian sausages, Bologna , and Polish sausages. You can also find pepperoni sausages, blood sausages, or frankfurters.
And there are so many, many more varieties you can explore tasting and using for your different recipes. There are also many types of kielbasa. In Poland, kielbasa varies per region, with each place offering its unique type of sausage.
Krakow District exclusively has been making this type of kielbasa since It bears PGI protection, meaning no other country can make and label this type of kielbasa as such. This smoked sausage is dark brown, with mild seasonings of garlic, pepper, and salt.
You can buy kielbasa any time in supermarkets. And if you want to have some authentic Polish kielbasa, you can get some from specialty shops.
There are other differences between sausage and kielbasa. The drying process makes the flavor slightly more intense and the texture chewier and denser. So when the hankering for a flavorful, pork dish hits, go ahead and cook up a couple kielbasa. If a smokier, leaner meat is what you crave, a smoked sausage of any variety is the way to go. Difference Between Salami and Bologna. What Flavors Go With Fennel?
What Spices Are in Pepperoni? Who can resist the smell of sausage sizzling on the skillet for breakfast or the taste of meat smoked and seasoned to perfection? Even if you consider yourself a sausage enthusiast, you may not realize just how many types of sausage there are.
Sausage is a very general term that encompasses nearly endless regional meat products. It consists of ground or minced meat and spices, and some kinds contain added fat or grains, as well.
These meats sell in various forms, from fresh, ground sausage to ropes and links. That said, the sausages on our list hail from all over the globe, with many of them available right here in the U. Shop Our Sausages. Fresh country sausage is also commonly known as breakfast sausage because people often serve it with breakfast. This meat is a popular type of American sausage made from pork and mild seasonings.
Country sausage has its origins in rural America, where farmers found delicious ways to make the most of all parts of a butchered hog. It can come in a few different forms, all of which are raw and require cooking. You can get fresh country sausage as loose sausage meat, in individual links or in longer coils.
Summer sausage is another type of American sausage. What all summer sausages have in common is that they undergo curing, meaning you can keep them on a shelf without needing refrigeration. You can also enjoy them without cooking them. You can cure summer sausages in different ways, including smoking and drying. Despite the name, this meat tends to be a favorite winter snack. Another variety of cured sausage that is popular in the U. S is salami, which, like summer sausage, is a general category of sausage.
In this case, it refers to fermented, aged sausage. One of the most popular types of salami in the U. This type of salami consists of pork, wine and seasonings. It contains a fair amount of fat, making it soft compared to hard salami.
Salami can add a delicious, tangy flavor to cold cut sandwiches. Pepperoni is a type of salami, and though people tend to think of it as Italian, it is actually an American sausage variety. People make pepperoni from beef, pork or a combination of both. The pepperoni Americans love to use as a pizza topping is typically semi-dry or cooked, and sausage makers cut it into small slices.
More traditional varieties of pepperoni are dry. The kind of pepperoni not intended for pizza is usually larger in diameter and, like other types of salami, can make a flavorful addition to a deli sandwich. Another famous sausage in America is bologna , which contains finely ground pork, beef or both. This ready-to-eat sausage comes from Bologna, Italy. However, in Italy, it is called mortadella and sometimes contains pistachios.
In the U. An example is Lebanon bologna, a semi-dry fermented sausage made from beef and a unique combination of spices. You can enjoy several other types of gourmet bologna as a snack or on a sandwich. Technically, any sausage that goes into a smoker as part of its preparation is smoked sausage. Some mass-produced versions may contain artificial smoke for flavor, but traditional varieties of smoked sausage are still hardwood smoked. Slices of smoked sausage are a popular addition to breakfast dishes, potato dishes and bean soups.
These sausage links typically contain a mixture of pork and beef, though you can also find all-pork and all-beef versions. Frankfurters originally hail from Frankfurt am Main, Germany, but they made their way to the U. The first hot dog stand, which introduced Americans to frankfurters served in a long bun , opened in at Coney Island.
Frankfurters continue to be a popular summertime food. Black sausage is any ground meat containing animal blood as part of the recipe. One of the most famous examples is black pudding, a blood sausage from the United Kingdom and Ireland that people commonly serve with breakfast. Black pudding consists of pig blood, fat and oats or groats. Sausage makers typically cook this meat before selling it, and it is very dark in color — hence the name.
This recipe may not sound appealing to most Americans, but it is hugely popular across the pond. Andouille is French in origin and is a prized ingredient in Cajun cooking. This sausage contains coarsely ground pork along with wine, garlic, pepper and other seasonings. The ground meat is stuffed into a casing and double smoked.
This cooking technique makes andouille a flavorful sausage perfect for dishes like jambalaya and gumbo. It comes in links or in a rope and is typically sliced and sauteed before being added to meals. Chorizo is a popular type of spicy pork sausage used in Spanish and Mexican cooking.
The Spanish variety is typically smoked and seasoned with garlic and smoked paprika. Mexican chorizo, on the other hand, is raw and seasoned primarily with chile peppers and vinegar. Spanish and Mexican chorizo are not interchangeable, but both are deliciously flavorful and work well in Latin dishes. One of the most popular chorizo dishes is chorizo and eggs.
Loukaniko is the Greek word for sausage. It gets its signature flavor from orange zest, along with seasonings like garlic and cumin. You can prepare loukaniko in various ways, so you may find it sold as fresh, semi-dry, cured or smoked. Depending on how you prepare this ground meat, it may resemble salami or raw link sausage.
Loukaniko pairs well with Greek dishes, but you can also grill the links and enjoy them just as you would a frankfurter or bratwurst. Italy is home to various sausage types, so the term Italian sausage, or salsicca, is relatively broad.
Italian sausage is usually sold fresh, either as loose meat or in casings.
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