What is Kielbasa and How Do You Cook With It?

It’s cookout season, and as the weather and the grills heat up, it’s time for kielbasa sausage to take the spotlight. Grilled and eaten plain, sandwiched in a bun or chopped up and added to all manner of dishes, sausage is the diverse, nostalgic sleeper hit of the cookout menu — but there’s much more to sausage than beer and brats or breakfast sides.

Ever wish you could recreate childhood memories of dogs on the grill with flavors more suited to a grown-up palate? Enter kielbasa, a diverse group of Polish sausages with lots of varieties to choose from and even more to offer your grilling night. 

 Jump to Section

• What Is Kielbasa Sausage?
• 10 Types of Kielbasa
• Is Kielbasa Healthy?
• How To Cook Kielbasa
• What To Make With Kielbasa Sausage
• Where To Buy Kielbasa Sausage

What is Kielbasa Sausage?

What is Polska Kielbasa?

While the term “kielbasa” is most commonly associated with a U-shaped sausage, it’s really just a catch-all name for traditional Polish sausages. Most of the sausages that fall under this umbrella have common traits: they tend to be made of pork (though other varieties are available) and, when sold in American stores, they’re typically smoked.

Varieties are named with adjectives that indicate what makes them distinct from other types, like their region of origin, how they’re made or the flavor of the sausage — kielbasa wiejska (farmhouse sausage), kielbasa krakowska (Krakow-style sausage) and so on. Whatever form it takes, it’s a staple of Polish cuisine, eaten on both everyday and special occasions — it’s especially popular at Easter. 

Unsurprisingly, there are countless sub-classifications under the umbrella of “kielbasa.” Those classifications often take preparation into account (is it sold raw, steamed, dried or smoked?), and most regions of Poland have their own characteristic type of sausage. It’s hard to count all of the varieties of kielbasa out there, especially with so many minute regional variations, so we’ll be pulling out ten of the types you’re most likely to find in an American grocery store to give you an overview of what’s out there. 

What is Kielbasa Made Of?

Kielbasa is most typically made of pork, but just about any type of meat can be used: beef, turkey, chicken, lamb and even — in one case — horse! Still, it’s most typical to find pork-based kielbasa, so if you’re wondering if kielbasa is made with beef or pork, the answer is most likely pork. That said, beef- or turkey-based varieties are commonly sold in the U.S. Traditionally, kielbasa casings were made with pork intestines, but you’re not too likely to find that kind of kielbasa at your local grocery store. 

But kielbasa would be nothing without its seasoning, so we can’t talk about the preparation of kielbasa without touching on spices. Pepper and garlic are most commonly used, but depending on the variety, marjoram, mustard, paprika, garlic and allspice can all be included, too. If it’s in your spice cabinet, there’s probably a type of kielbasa that uses it! And it isn’t only spice that Polish cooks use to flavor their sausage: some types of kielbasa even include ingredients like brown sugar to sweeten the taste of the meat.

What Does Kielbasa Taste Like?

While the answer to this question is heavily dependent on the type of kielbasa you try, the cured kielbasa sold in U.S. stores is probably going to have either a salty taste. However, if you’re looking at kielbasa varieties across the board, the most common trait they tend to share is a garlicky flavor.

Whichever kind you try, you’ll likely find that the taste of garlic is strong. And if you’re making your own kielbasa, there are enough varieties out there that you can choose a recipe with just the spice level, smokiness, saltiness and sweetness you’re looking for.

What is the Difference Between Kielbasa and Smoked Sausage?

While the sheer variety of kielbasa out there makes this question a little bit hard to answer, one key difference is the garlic flavor that is largely ubiquitous to kielbasa. Smoked sausage isn’t nearly as likely to have a strong garlicky aroma, so that’s one special characteristic of kielbasa that differentiates the two. 

And while kielbasa can be smoked, that’s only one of many ways to prepare it, so the smoky flavor of a smoked sausage is likely going to be absent from a package of kielbasa that you pick up from the grocery store here in the U.S. Finally, kielbasa is known for its coarse texture, while smoked sausage tends to be a bit smoother. 

10 Types of Kielbasa

1. Kielbasa Weselna (Wedding Sausage)

Polish wedding sausage, or kielbasa weselna, is a smoked, pork-based variety of kielbasa traditionally served — as you might guess from the name — at weddings. At traditional Polish weddings, the families of the couple would make their traditional family recipes for this kind of sausage to serve to their guests, so kielbasa weselna has a uniquely rustic, homey taste. Since it’s a smoked sausage, it can be eaten alone, but it’s also tasty with bread. 

2. Kielbasa Krakowska

Kielbasa Krakowska, as the name suggests, originated in the city of Krakow. It’s another smoked kielbasa made with pork, seasoned with pepper, allspice, coriander and garlic, and most typically served like a cold cut, as on a charcuterie board or a sandwich. Kielbasa Krakowska is thicker in girth than some other varieties as well. 

3. Kielbasa odesskie: 

Hailing from the city of Odessa, this variety of kielbasa is unique for its sweetness — it’s beef-based and seasoned with brown sugar in addition to the usual spices. It’s often used to make soup. 

4. Kielbasa Kabanos: 

The hot dog is universal, it seems, and Poland has this version — a long, skinny kielbasa with a much spicier flavor than you’d expect if you bit into it thinking it was a plain old Frankfurter. One other key difference from the hot dog? It’s meant to be served cold, not hot. Pieces of kielbasa kabanos are commonly wrapped in cheese or peppers and served on a skewer.

5. Kielbasa Biala: 

“White sausage” is a traditional Easter food in Poland. A pale pork sausage seasoned with garlic and marjoram, it’s usually served boiled, and its pale color doesn’t change upon cooking. It’s a fresh sausage, unlike several of the ones listed above, and will often be eaten with zurek (rye soup).

6. Kielbasa Zwyczajna: 

This is the “plain” form of kielbasa, a relatively mild pork sausage made with run-of-the-mill ingredients (garlic, pepper, coriander). It’s juicy and has a thinner casing than most sausages, making it a nice alternative to the drier sausages listed above.

7. Kielbasa Wiejska: 

The popular U-shape you might’ve seen comes from this country sausage. It’s one of the most traditional and widely-loved of all sausages in Poland, eaten on both holidays and ordinary occasions, and tends to be served cold, be that for a holiday dinner, breakfast or a snack. 

8. Kabanosky Staropolskie: 

On first glance, kabanosy kielbasa looks a bit like jerky. They’re thin, rope-like dried pork sausages sold in pairs, and seasoned with pepper, nutmeg and sugar. Their rich, smoky flavor and small size makes them excellent snacking sausages. 

9. Kazanka: 

Though you’re not likely to take this one home with you from the grocery store, it’s an interesting example of the variety to be found in kielbasa. Why? Well, this is a blood sausage, made with pig blood, pork offal and buckwheat. Like most blood sausages, it’s incredibly juicy and moist. 

10. Kielbasa Piwna: 

Though its name translates to “beer sausage,” there’s no beer in this kielbasa recipe — it’s named after the shape of its casing, which resembled a beer barrel. It’s an aged, thrice-smoked sausage made of pork and flavored with garlic, and thanks to its potent flavor, it works well in other dishes.

Is Kielbasa Healthy?

While kielbasa is a great source of protein, it’s also high in calories, fat and sodium due to the use of fatty cuts of meat and the curing process, so it is recommended to eat kielbasa in moderation. Its nutritional profile is relatively comparable to that of a typical American sausage. Good news, though: kielbasa is so flavorful that a little bit goes a long way, so you won’t need to eat too much to enjoy its rich flavor. 

How To Cook Kielbasa Sausage

As diverse as kielbasa is, there are a number of ways to prepare it. Some can be eaten as-are, while others need a little more preparation; for the latter varieties, your oven, air fryer, stove or grill will do. Others, like kielbasa biala, do best when boiled. But whatever your preparation method, remember to make sure that your sausage is heated to an internal temperature between 165° and 175° F before you eat it.

How To Cook Kielbasa in the Oven

To cook kielbasa in an oven, cut the sausage in half lengthwise, then cut each piece open so it’ll lay flat on a pan lined with parchment. Roast either whole or cut into pieces by baking at 375° F. Your cook time will depend on how you cut the sausage, so use a meat thermometer to ensure that it’s cooked all the way through before you pull it out. If you’d like a crispier outside, try broiling the sausages for a few minutes — just be careful to watch them so they don’t burn. This method is relatively hands-off, so it’s a great choice if you don’t want to fuss over your kielbasa while it cooks.

How To Cook Kielbasa in an Air Fryer

Air fryers can seemingly cook just about anything, and kielbasa is no exception. Simply preheat the air fryer to 400° F, cut the kielbasa into whatever shape and size you like, coat the pieces lightly in oil to make sure they don’t stick together, and place them at the bottom of the air fryer. A cook time of roughly 10 minutes should suffice, but you may want to check midway through the cooking process to see if they’re crisping up nicely and remove them if they seem done. This is probably the simplest way to get a crispy exterior on your kielbasa — who knew? To learn new tricks in the air fryer and beyond, consider booking online cooking classes.

How To Cook Kielbasa on the Stove

When cooking kielbasa on the stove, pan frying is the way to go — it’ll cook your kielbasa all the way through and add some nice crispiness to the outside. To pan fry kielbasa, cut it down the middle, then slice each half open so it’ll lay flat in the pan. Heat an oil of your choice (olive works well) in a skillet, lay your sausage flat in the pan, and cook on both sides until crispy and hot all the way through! This method will yield the crispiest outside, so it’s a good choice if you want to add texture to a dish. 

How to Boil Kielbasa

If you’ve ever boiled hot dogs, you’ve done this method before. All you have to do to boil kielbasa is poke holes in the sausage with a fork, place it in a pot of water, bring it to a boil and let your sausage until it’s hot all the way through. A tip: if you’re trying to cook a longer sausage, it’ll probably be easiest to cut it into pieces before you try to boil it. This is definitely the easiest way to prepare kielbasa — no cutting required and no need to watch. 

If you’d like to try a slightly more involved method for cooking your kielbasa but you’re not confident you can pull it off, level up your cooking skills with cooking classes near you on Cozymeal!

How to Grill Kielbasa

Grilling is the cooking method most closely associated with sausage, and it’s a great choice for kielbasa, too. You can either place the whole sausage on the grill like a brat or cut it into pieces; make sure to flip it regularly so that it cooks evenly and picks up the smoky flavor of the grill on both sides. This unfussy method is best for making large amounts of kielbasa at once and is great if you want to cook your sausages whole. 

What To Make With Kielbasa Sausage

Depending on the variety, kielbasa is often eaten by itself or in a sandwich, but a huge variety of Polish dishes also use it as a secondary ingredient. Make a hearty Polish soup or serve with pierogies or with cabbage and sauerkraut (a very common accompaniment to kielbasa) for a traditional treat.

Alternatively, you can try another common preparation: pan-fry kielbasa with vegetables like bell peppers, onions or potatoes and serve as a skillet dish.. And if you like the flavor of kielbasa, you can use it in place of sausage in pasta dishes, casseroles and soups.

Where To Buy Kielbasa Sausage

While some kind of kielbasa is sold in most grocery stores, you’ll probably need to find a Polish grocer in your city if you want to try a specific variety — the selection will likely be much broader and far more authentic. If there aren’t any Polish stores near you, there are dozens of Polish grocery businesses online that offer nationwide shipping.

Although most American shoppers picture a thick, U-shaped sausage when they think of kielbasa, the reality is much more complex. Thanks to Poland’s rich and diverse tradition of making, eating and loving sausage, kielbasa is an incredibly versatile ingredient which stands alone as well as it mingles with other flavors. 

It could be the perfect addition to a charcuterie board, a welcome addition to a hearty soup or even a standalone midnight snack, and with such varied uses, kielbasa might just be your next culinary staple. 

 For even more ways to explore your favorite foods, check out other experiences happening on Cozymeal!