Tasting 9 different types of POLISH sausages | Polish Your Kitchen

pork

🥗Healthier: chicken

💰Cheaper: turkey

Chicken is leaner and often less expensive than pork.

beef

🥗Healthier: lean beef

💰Cheaper: pork

Lean beef reduces fat content while maintaining flavor.

smoked paprika

🥗Healthier: paprika

💰Cheaper: regular paprika

Regular paprika is more common and less expensive.

Discuss different types of Polish sausages.

Describe cabanosa as a cured, smoked sausage that doesn't get cooked.

Mention that cabanosa is made of a mixture of beef and pork, often stuffed in lamb intestines and cold smoked.

Explain that cabanosa is parboiled and dried, resembling jerky.

Introduce juvietzka or krakowska, a smoked sausage typically eaten on sandwiches without cooking.

Explain that juvietzka has larger pieces of meat and is mild with a smoky flavor.

Describe another sausage, zvetina, which is fatty, smoked, and known in the U.S. as Hillshire Farm ring kielbasa.

Mention that zvetina can be grilled or boiled but is often used in sandwiches.

Introduce biawa kielbasa, a fresh sausage made of pork, traditionally cooked in soup, but also enjoyed year-round.

Discuss the flavor profile of biawa kielbasa, noting its garlic and marjoram seasoning.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary