Polish: kiełbasa, Russian: колбаса, сосиска, cарделька, колбаса, Ukrainian: ковбаса, сосиска, Czech: klobása, párek, Slovakian : klobása, Serbian/Croatian:Kobasica, Bulgarian: Наденицата , Луканка, Hungarian :Kolbász, Romanian: cirnat ; salam.
Real kielbasa uses only the choicest cuts of tender pork, and often a little beef or veal is added to improve its body and character. The sausage is seasoned with fresh herbs and spices and then gently smoked, just long enough to achieve the right color, flavor and aroma. It is good for breakfast or supper as a cold cut with horseradish or …