kielbasa (n.)
1951, from Polish kiełbasa "sausage" (cognate with Russian kolbasa, Serbo-Croatian kobasica); perhaps from Turkish kül basa, literally "ash-pressed" (cognate with modern Turkish dish külbastı), or possibly from the Hebrew kol basar (כל בשר), literally meaning "all kinds of meat;"[ The origin of the sausage itself is also a mystery. Popular opinion says kielbasa originated in Poland, but some claim it is Ukrainian or possibly from the Rusyns, a Slavic group which originally inhabited the Carpathian Mountain region in modern-day western Ukraine and eastern Slovakia.
kabanosy, a thin, air-dried sausage flavoured with caraway seed, originally made of pork
kielbasa odesskie, made with beef.
kiełbasa wędzona, Polish smoked sausage, used often in soups.
krakowska, a thick, straight sausage hot-smoked with pepper and garlic; its name comes from Kraków
wiejska ([ˈvʲejska]), farmhouse sausage; it is a large U-shaped pork and veal sausage with marjoram and garlic; its name means "rural" or (an adjectival use of) "country", or (adjectival use of) "village".
weselna, "wedding" sausage, medium thick, u-shaped smoked sausage; often eaten during parties, but not exclusively
kaszanka or kiszka is a traditional blood sausage or black pudding.
myśliwska is a smoked, dried pork sausage.
kiełbasa biała, a white sausage sold uncooked and often used in soups.
RECIPE
Külbastı | Grilled Lamb Steak with Turkish Spices
Chef Ana Sortun of Oleana – Cambridge, MA
Yield: 4 Servings
Ingredients:
Baharat spice mix:
3 Tablespoons dried oregano
2 Tablespoons ground cinnamon
2 Tablespoons ground nutmeg
2 Tablespoons ground cumin
2 Tablespoons ground coriander
¼ cup dried mint, crushed through a fine sieve
¼ cup ground black pepper
Lamb steaks:
¼ cup Aleppo chiles
¼ cup plus 1 Tablespoon tomato paste
½ cup canola oil
1 Tablespoon chopped garlic
1 Tablespoon baharat spice mix
1 Lamb Top (ask the butcher to cut the bone out and give you the top of the leg of lamb) cut into 4 small steaks (about 5 ounces each)
Method:
For Baharat spice mix:
Mix all ingredients and set aside.
For lamb steaks:
Combine all ingredients except for lamb and whisk together in a small bowl. Pour marinade over lamb and refrigerate for 2 hours or up to overnight. Remove steaks from marinade and grill to desired degree of doneness. Serve lamb sliced thin and garnish as desired.
Wine pairing:
A spicy red such as the Porcupine Ridge Syrah 2003 from South Africa
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