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In the Russian language the word kolbasa refers to all sausage-like meat products including salami and bologna. Similar sausages are found in other countries as well, notably the Czech Republic (spelled "klobása", or regionally "klobás"), Slovakia (spelled "klobása"), and Slovenia (spelled "klobása").
Polish kielbasa, grilled. Kabanos (Kabanosy staropolskie) – a thin, air-dried sausage flavoured with caraway seed, originally made of pork; Kaszanka or kiszka – traditional blood sausage or black pudding; Kielbasa; Kiełbasa biała – a white sausage sold uncooked; Kiełbasa jałowcowa (staropolska) – juniper sausage
Kiełbasa myśliwska ('hunter's sausage') is a type of kielbasa (Polish sausage). Lightly smoked and dried, its ingredients are pork, salt, pepper, and juniper. [1] It is typically around 10 centimetres (4 inches) long and 2.5 cm (1 in) in diameter. At least one brand, made in Poland but sold in the UK, contains beef as well as pork.
Qiulin Group's history goes back to 1867, when Ivan Yakovlevich Churin (October 16, 1833 - April 30, 1895), a Russian who was born in Irkutsk, opened a store in Nikolayevsk-on-Amur. In 1882, he established Churin & Co. ( Russian : Чурин и Ко ) in Khabarovsk , with his business partners Касьяновы, Бабинцевы ...
Doctor's sausage. Doctor's sausage (Russian: Докторская колбаса, romanized: Doktorskaya kolbasa) is a popular variety of emulsified boiled sausage in Russia and the former Soviet republics, corresponding to GOST standard 23670-79, similar in size to bologna, mortadella or Jagdwurst but much lower in fat.
The Kraków sausage (Polish: kiełbasa krakowska), also known by its German name, Krakauer, is a type of Polish sausage (), usually served as a cold cut.The name is the adjective form of the name of the city of Kraków (medieval capital of the Polish–Lithuanian Commonwealth till the late 16th century).
The unpretentious restaurant had served up favorites such as pierogies, kielbasa, and potato pancakes, plus classic American diner fare, in a no-frills atmosphere for 50 years. Randy B./Yelp Denver
The fact that kielbasa itself is a cognate of Turkic languages should indicate that the sausage cannot have its origins pinpointed in Poland or the Ukraine -- two nations with slavic languages. Hungarians, Romanians, Croats and Serbs (among others) all have similar sausages and in the case of kolbaz and kobasica use the same Turkic cognate.