Polish white sausage or, "Biała Kiełbasa," is one of the most recognizable types of Polish sausages! Enjoyed all around Poland and Polish homes around the world, it is cooked, baked, grilled and often added to soups, stews and other Polish dishes. On its own it’s great when enjoyed with a side of grated horseradish, brown Polish-style mustard and ćwikła (a blend of grated beets and horseradish). Polish dill pickles and pickled mushrooms are also excellent accompaniments, as is good, hearty Polish-style rye bread.
Our fresh Biała sausage has all the flavor and tradition you would expect from this staple Polish deli product - fresh, uncooked and non-smoked, it is made from select cuts of tender pork, with a little beef or veal added for the body. It is seasoned with salt, garlic and touches of marjoram. In Polish families around the globe, biała kiełbasa is a traditional Easter treat, although it is great enjoyed any other time of year too!
Product must be cooked before consuming. These sausage links can be fried in a skillet, baked, poached or grilled. There is no, one right way to cook this sausage as each method has its own advantages but there are some general rules. See our suggested preparation instructions for details.
Weight: approx 1.5lb
Pork, water, salt, garlic and natural flavors
How to defrost
In order to guarantee their quality, great taste and safety, all deli meats are stored frozen in Polana’s warehouse and are shipped in frozen condition to customers around the U.S. in a specialty shipping container with a cooler and dry ice. If you ordered a deli product from Polana.com, it will arrive to you frozen. Upon receiving your package, if you do not wish to enjoy these foods right away, please place the products back in the freezer immediately. Once you are ready to enjoy your deli meats from Polana, simply remove them from the freezer and place them in your refrigerator to thaw. Allow the meats about 12 hours to come back to their original texture, taste and condition.
- If you ordered a pre-cooked or smoked meat - it is ready to enjoy! Try it cold or build it into your favorite dishes!
- If you ordered our fresh biala or blood sausages please reference the cooking instructions on the product pages to see how best to prepare and enjoy these meats.
Now that your fresh biala sausage has fully thawed in the fridge, it is time to cook and enjoy it! There are a number of ways that a fresh biala kielbasa is typically enjoyed - it can be fried on a saucepan with onions, baked in an oven dish with potatoes & onions, cooked on the grill in the summer or cooked into the traditional Polish zurek (sour-rye soup)!
For a BAKED version of Polana's Biala Kielbasa follow this recipe from our partner, blogger Lois Britton of polishhousewife.com.
To cook the biala kielbasa into a Sour-Rye Soup (Żurek) follow this recipe from our partner, blogger Anna Hurning of polishyourkitchen.com.
For a FRIED version with sauteed onion, follow these instructions:
- 1 ring of Polana thin biala sausage
- 3 medium onions
- Cooking oil or pork lard
- a pinch of salt and pepper and chives for decoration
- Peel the onions and cut them into feathers, half rings or whole rings. Cut the sausage ring into 5-6 inch pieces.
- Heat a large skillet well. Pour in the oil or melt the pork lard. Lay out the sausage pieces, one next to the other. Fry on medium burner power for about 3-4 minutes on each side. The sausages should be nicely browned.
- Add the onion and cook everything together without covering the pan with a lid. Stir the onions every few minutes so they don't burn. Sauté for about 20 minutes until the onion is lightly browned and caramelized.
- Spread some of the onions over the surface of your serving platter. Place the sausages on top of the onion, one next to the other. Top with the remainder of the onions. Sprinkle with salt, pepper and chopped chives.