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Uhhh. Ooops? I moved Kielbasa to Kiełbasa - which is the correct spelling (ł is nothing like 'l' in Polish). However Wikipdia seems to mangle it in the Article title now. -- kjd 12:44, 22 Mar 2005 (UTC)
Sorry, ladz, but kielbasa is never made of only pork. It is impossible, to make good kielbasa without beef.
Regarding the above statement: it is absolutely not true. Most of kiełbasas are made only from pork meat - of course with various spices. 99% of kiełbasas are also made with "industrial" ingredients like starch, soy protein, preservatives and so on. It's very hard to find a meat+spices-only kiełbasa, often it's possible only in homemade ones (though hardly anyone makes them at home, especially in the cities). Most good kiełbasas have 80-95% meat (containing some percent of fat). The cheap ones, used for grilling have ~30-50% of meat (rest being all kinds of fillers: water, starch, soy protein, gelatin etc.). However, you can find also some that shouldn't be named kiełbasa at all, having 20-30% of meat, and the rest being all sort of stuffing like Mechanically separated meat fat, skins, joints and so on.
Back on the topic, historically kiełbasa made from veel was also made (of course more expensive), but currently in sale are kiełbasas "with veel", meaning 1-5% of veel, the rest still being pork.
Also if you will search long enough, you can find kiełbasa made exclusively with horse meat. However, in most stores if you ever encounter horse meat, it will be mostly in the form of horse kabanosy (kabanosy końskie). Currently (2016) in 99% of shops you will not find any horse meat.
Regarding beef kiełbasas - they are in sale, but the typical meat shop (sklep mięsny) you will find 30 types of pork kiełbasa and 0 or 1 type of beef kiełbasa. The mix of pork, beef and chicken meats (or should I say: meat-like ingredients) is often available only in the cheapest kiełbasas (these with 20-30% "meat" content).
Just for the record: - good kiełbasa (with meat) (25-40 PLN/kg, ~10-15 USD/kg):
- grill-like kiełbasa (30-50% meat) (8-15 PLN/kg, 3-6 USD/kg): [3]
- something you shouldn't eat, but can get in hospital catering (<30% meat) (notice the air bubbles) (6-8 PLN/kg, <2 USD/kg): [4]
That being said, I have to admit that after being in various western-europe countries (Italy, Greece, France), as well as Canada, almost everything being sold in shops with the name "Kielbasa", "Kolbasa" etc. doesn't even remotely taste like real kiełbasa, which you can buy in Poland, Czech Republic, Slovakia, Belarus, Ukraine etc. The main difference is that in western countries "kolbasa" has only a little bit of real meat, is filled with water and fillers and often it is sold uncooked (most real kiełbasas are smoked (wędzona), often also boiled (parzona, which for example isn't the case with many kobasica in Serbia, kolbasz in Hungary or Chorrizo in Italy) and most importantly, dried (more dried = more expensive, but it ensures that it isn't a hotdog, which wouldn't look still like food after drying). In fact, these western kiełbasa-like products are most closely comparable to the worst industrial kiełbasa (<30% meat).
Hope this will help anyone that will get here to not make any assumptions about real kiełbasa just based on their local product labeled "polish kielbasa" :) Come to Poland and check out the real thing! 207.253.66.187 ( talk) 20:02, 23 August 2016 (UTC)
No,Kielbasa isn't named Kolbasa in Poland. -- Molobo 11:56, 24 November 2005 (UTC)
There are other good Kovbasa varieties, not just Krakiv'ska. But the dispute is rather funny, indeed. -- Irpen 19:43, 24 November 2005 (UTC)
Actually I believe the dispute over Santa Claus was even more serious ;) -- Molobo 13:47, 25 November 2005 (UTC)
I've got no problem with you mentioning Mundre, but please realise that that region of Canada is heavily Ukrainian, not Polish. I think this article and Kovbasa should be merged, with seperate articles for national varities. My precedent for this it that perogies / pyrohy / varenyky are covered by the same article. But if you want to keep this one strictly Polish, Mundre doesn't belong. Kevlar67 17:08, 15 December 2005 (UTC)
Who set Klobasa to redirect here? This needs to be changed.
The links to polana.com redirects to an internet shop. The sentence "Kielbasa Starowiejska" known as "Country Style Sausage " is not really true.
Kovbasa got deleted, so I tried to merge in the content to here. I hope I didn't ruffle too many feathers. Kevlar67 05:14, 30 January 2007 (UTC)
I would merge Kovbasa to Sausage rather than to here. Kovbasa is a specific kind of sausage not of kielbasa. -- Irpen 05:20, 30 January 2007 (UTC)
The Czech for kielbasa is not klobás, but klobása. I'm Czech, so I ought to know. (Misha) —Preceding unsigned comment added by 88.102.37.42 ( talk) 16:05, 27 January 2008 (UTC)
Hungarian kolbász seems to be only a regional variant of keilbasa. we don't have separate articles for Slovak or Czech klobása, so why do we need a separate article for the Hungarian variant. Kielbasa is an English word. Kolbász is not. So, I propose that Kolbász be merged into Kielbasa. — Chris Capoccia T⁄ C 07:48, 1 May 2008 (UTC)
Kolbasz is not a Hungarian variant of Kielbasa or only a regional variant of Kielbasa. Kielbasa is an English word (? more Polish, i gues) but that does not mean that this is the word wich should be used för the Hungarian sausages (like the word "wurst" in German). Those are called Gyulai kolbász, Csabai kolbász, Debreceni kolbász and so on. Kolbasz is quite simply the word for sausage in Hungarian language and the article contains informatiomn about Hungarian sausages. Kielbasa in Hungarian is is called Kabanos. You may change the title to Hungarian sausages if you want. But there are articles on other countrys sausages too. There are articles on American sausages Australian sausages Austrian sausages Basque sausages British sausages Bulgarian sausages Chilean sausages Chinese sausages Croatian sausages Cuban sausages Dutch sausages English sausages Filipino sausages Finnish sausages French sausages German sausages Italian sausages Portuguese sausages Puerto Rican sausages Scottish sausages South African sausages Spanish sausages Swedish sausages Swiss sausages Taiwanese sausages and Vietnamese sausages. Those sausages usually are mentioned by their countrys original names on the variety of the sausages they have. like Biroldo, Chorizo, Mustamakkara, Ciauscolo, Cotechino Modena, Frikandel and so on. Should you merge those articles into the kielbasa too?
e
Warrington (
talk) 14:11, 21 August 2008 (UTC)
The above sentence sounds more like an advertisement than a encyclopedia entry; moreover it is probably not true since the kielbasa is described as a "staple" rather than a luxury food and use of the best meat would make it prohibitively expensive. -- Georgius ( talk) 13:40, 28 January 2009 (UTC)
I agree. Cosmi ( talk) 21:56, 1 February 2009 (UTC)
It says "Ukrainian sausage" as an alternate name... but isn't it also called "Polish sausage" ? 76.66.192.144 ( talk) 04:16, 28 August 2009 (UTC)
especially in the comedic sense 12.41.255.10 ( talk) 13:30, 7 September 2010 (UTC)
I don't understand it. What does kielbasa has to do with Polish diaspora? I think it's misleading. Even more so in the case of Ukraine, where the only mentioned thing is pronunciation. Consider deleting "and the x diaspora" part. —Preceding unsigned comment added by 217.231.178.65 ( talk) 00:14, 28 January 2011 (UTC)
Some authentic places [1] in NYC sell it as Kielbasy (full disclosure: I go there for the pierogi). There is a village in Poland with the name but I have no idea if it is related at all. I realize this is an old article but I searched Wikipedia for Kielbasy thinking sausage and was directed to the village, which had no link to this page. Unmasked ( talk) 17:58, 15 August 2014 (UTC)
References
I note that there's been nothing of significance added to improve the quality of this article for years. Judging by discussions on the talk page, a few previous developers and purveyors of fine (bolshi great) klobaserscontent decided to merge all Eastern Slavic sausages into a single article, yet retain emphasis on the number and 'world renown' (er, where was the RS for that?) deliciousness of Polish sausages.
Not only is it lacking in what would actually qualify as being
WP:RS,
WP:BOLLOCKS and assorted other chunks of
WP:OR have been thrown into the mix since anyone bothered with retaining it on their watchlist. Suggested reciperemedy: time to re-stuff this intestinearticle with some fresh, quality chunks of RS. Bad puns aside, this is a mess pretending to be informative. If you can't even get IPA transliterations right, how can anything else be taken as good coin. --
Iryna Harpy (
talk) 03:36, 23 November 2014 (UTC)
Is this really significantly less common? I can buy it in the polish foods section of my local tesco. Maybe it is untypical.but not uncommon? — Preceding unsigned comment added by 82.37.173.247 ( talk) 10:37, 6 April 2015 (UTC)
As I recall kielbasa biala was included in the article prior to my amendments and I merely added it to the list and restructured the content. It was not my intent to insert any speculation on its derivation and relationship to equivalent sausages in other countries. I what interested me was claims of its rarity clashed somewhat with my experience. I am not sure why I did not insert a citation needed requesting a citation of its rarity. — Preceding unsigned comment added by 82.37.173.247 ( talk) 21:09, 26 April 2015 (UTC)
Pretty obvious that there would be a wide range of values there, but I came to the article from a reference that suggested it might be unusually high in calories or something else that might be generally bad or only bad in excess. Even more clarity on the ingredients would be helpful, but I guess what I really wanted to know is the percentage of fats, perhaps in comparison to other kinds of sausage... Shanen ( talk) 08:02, 17 July 2015 (UTC)
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There is no mustard;-) The big round object is a slice of kielbasa krakowska, the white curved shape is a (boiled) white sausage. Also, I'm sure that the second from the left is not kabanos, but a sausage called frankfurterka [ [5]], [ [6]]. But there is an additional problem, the name "frankfurterka" means also Frankfurter Würstchen, quite different sausage. Bartekltg ( talk) 11:14, 23 May 2016 (UTC)
The first sentence says: Kiełbasa is a type of sausage from Central Europe. Given the content of the article it becomes quite obvious that kiełbasa is nothing more than the polish word for sausage in general, i.e. also Turkish, German or British sausages would be termed “kiełbasa” by a native Polish speaker (cf. pl:Kiełbasa). Any of the sausages that are collectivley termed “kiełbasa” in the article may have more in common with certain non-Polish sausages than they have with each other. For instance, the kiełbasa biała appears to have more in common with a coarse blanched type of German Bratwurst than with kiełbasa wiejska and the latter appears to have more in common with a sausage originating from the alpine realm called Tiroler Salami (“Tyrol salami”) in German. So, this article is misleading in suggesting that kiełbasa is a certain type of sausage. The same applies for the terms hu:kolbász and uk:kovbasa. So maybe, in analogy to Kolbász, the lemma/headword of the article should be changed to Polish sausages (which currently redirects to Kaszanka, a polish blood sausage, OMG, what a mess) with kielbasa kept as a redirect. -- Gretarsson ( talk) 15:33, 10 November 2016 (UTC)
Smak kiełbasy zależy nie tylko od rodzaju mięsa, z którego została wykonana, ale w równie znacznym stopniu od proporcji domieszek oraz sposobu konserwacji.
The main issue with the argument for excluding the rest of Central Europe is that (aside from sounding nationalistic) Poland and Ukraine are both part of a larger region that has been conquered, repopulated and re-conquered multiple times over the past millennium. National boundaries -- even nation states themselves -- have been fluid. The Ottoman Empire controlled most of the region as recently as 400 years ago and had a substantial effect on the cuisine, particularly along the Adriatic Coast and the Carpathian Mountains. The paprika used in various dishes, and in particular, smoked kielbasa, came directly into the region via the Turks. 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. The article itself even identifies the article itself explains regional similar sausages in the Balkans and former Austro-Hungarian Empire states... yet makes no case for how and why kielbasa is itself native to Ukraine and Poland. The short answer is that it is exactly because there is no way to do so. We aren't talking about something from an isolated region where it can be established exactly within whose borders it was invented. It is far more accurate to say Central Europe than it is to say one or two countries. Especially given the evidence of basically the same types of sausages in several current states within the region. Ryecatcher773 ( talk) 01:51, 5 October 2017 (UTC)
"a corruption of the Ukrainian kovbasa (ковбаса)"to
"Russian kolbasa (колбаса)"(without even bothering to change the language parameter from Ukrainian to Russian!). Where is the Russian language even mentioned in the article? -- Iryna Harpy ( talk) 19:39, 5 October 2017 (UTC)
"Russian kolbasa (колбаса)"- which is sourced - and falsifies what the source says. It is also straight out edit warring which, as an admin, you would be well aware of. Whatever issues need to be addressed, we should be following WP:BRD... and the version that stood prior any WP:OR and plain falsification (including the WP:JUSTDONTLIKEIT arguments being pulled out here) is the consensus version. The article has been problematic from the inception as it conflates Slavic variants of the word for 'sausage' and redirects them here... so how is that representational of central Europe? Neither the Russian 'kolbasa', nor the Ukrainian 'kovbasa' are the Polish 'kielbasa', yet those articles have been turned into redirects. If we are dealing with WP:COMMONNAME for the article's WP:TITLE, then the article deals with that term exclusively. What, then, happens to the now defunct articles dealing with the Eastern European sausages also known in, and sold commercially, in the Western world, by their Anglicized COMMONNAME? -- Iryna Harpy ( talk) 23:50, 6 October 2017 (UTC)
"kiełbasa wiejska (farmhouse sausage) — which is what most people think of when they hear "kielbasa"." -- Maybe, but why is there no entry for this term in the Polish Wikipedia? Kdammers ( talk) 02:11, 13 June 2017 (UTC)
Not clear why ł has been removed? In ictu oculi ( talk) 11:47, 3 January 2018 (UTC)
The result of the move request was: not moved. See a fair consensus not to rename this page to include the " L with a stroke". Happy Publishing! ( closed by page mover) Paine Ellsworth put'r there 07:33, 17 January 2018 (UTC)
Kielbasa → Kiełbasa – No downside. There's a long history, since the 1950s, of not being able to display the ł but now sources can Lonely Planet Poland (2016) : Kiełbasa and so does Wikipedia in other Category:Polish cuisine articles. The only problem I can see here is that to many readers (and sources), Kiełbasa is not Polish, but Polish-American, and therefore apparently pronounced "kilbasa" in Chicago, while in the UK this is pronounced [kʲɛwˈbasa] like Polish. I can understand that. However on balance this is an international Wikipedia, and therefore there is no downside to having the "-w" sound rather than the "-ll" sound in the title. In ictu oculi ( talk) 12:02, 3 January 2018 (UTC) --Relisted. Paine Ellsworth put'r there 14:34, 10 January 2018 (UTC)
Naturalized loanwordscan also have diacritics in them, like the word Communiqué for example. Poeticbent talk 07:12, 5 January 2018 (UTC)
I want to do it, because someone misspelled the word "kiełbasa". I would just simply copy everything from this article, and paste the text into the new one. Almost everyone writes that word wrong. I live in Poland (correct me for grammar mistakes), so, I just want everyone to know the mistake. — Preceding unsigned comment added by 185.21.151.87 ( talk) 20:17, 12 January 2022 (UTC)
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Uhhh. Ooops? I moved Kielbasa to Kiełbasa - which is the correct spelling (ł is nothing like 'l' in Polish). However Wikipdia seems to mangle it in the Article title now. -- kjd 12:44, 22 Mar 2005 (UTC)
Sorry, ladz, but kielbasa is never made of only pork. It is impossible, to make good kielbasa without beef.
Regarding the above statement: it is absolutely not true. Most of kiełbasas are made only from pork meat - of course with various spices. 99% of kiełbasas are also made with "industrial" ingredients like starch, soy protein, preservatives and so on. It's very hard to find a meat+spices-only kiełbasa, often it's possible only in homemade ones (though hardly anyone makes them at home, especially in the cities). Most good kiełbasas have 80-95% meat (containing some percent of fat). The cheap ones, used for grilling have ~30-50% of meat (rest being all kinds of fillers: water, starch, soy protein, gelatin etc.). However, you can find also some that shouldn't be named kiełbasa at all, having 20-30% of meat, and the rest being all sort of stuffing like Mechanically separated meat fat, skins, joints and so on.
Back on the topic, historically kiełbasa made from veel was also made (of course more expensive), but currently in sale are kiełbasas "with veel", meaning 1-5% of veel, the rest still being pork.
Also if you will search long enough, you can find kiełbasa made exclusively with horse meat. However, in most stores if you ever encounter horse meat, it will be mostly in the form of horse kabanosy (kabanosy końskie). Currently (2016) in 99% of shops you will not find any horse meat.
Regarding beef kiełbasas - they are in sale, but the typical meat shop (sklep mięsny) you will find 30 types of pork kiełbasa and 0 or 1 type of beef kiełbasa. The mix of pork, beef and chicken meats (or should I say: meat-like ingredients) is often available only in the cheapest kiełbasas (these with 20-30% "meat" content).
Just for the record: - good kiełbasa (with meat) (25-40 PLN/kg, ~10-15 USD/kg):
- grill-like kiełbasa (30-50% meat) (8-15 PLN/kg, 3-6 USD/kg): [3]
- something you shouldn't eat, but can get in hospital catering (<30% meat) (notice the air bubbles) (6-8 PLN/kg, <2 USD/kg): [4]
That being said, I have to admit that after being in various western-europe countries (Italy, Greece, France), as well as Canada, almost everything being sold in shops with the name "Kielbasa", "Kolbasa" etc. doesn't even remotely taste like real kiełbasa, which you can buy in Poland, Czech Republic, Slovakia, Belarus, Ukraine etc. The main difference is that in western countries "kolbasa" has only a little bit of real meat, is filled with water and fillers and often it is sold uncooked (most real kiełbasas are smoked (wędzona), often also boiled (parzona, which for example isn't the case with many kobasica in Serbia, kolbasz in Hungary or Chorrizo in Italy) and most importantly, dried (more dried = more expensive, but it ensures that it isn't a hotdog, which wouldn't look still like food after drying). In fact, these western kiełbasa-like products are most closely comparable to the worst industrial kiełbasa (<30% meat).
Hope this will help anyone that will get here to not make any assumptions about real kiełbasa just based on their local product labeled "polish kielbasa" :) Come to Poland and check out the real thing! 207.253.66.187 ( talk) 20:02, 23 August 2016 (UTC)
No,Kielbasa isn't named Kolbasa in Poland. -- Molobo 11:56, 24 November 2005 (UTC)
There are other good Kovbasa varieties, not just Krakiv'ska. But the dispute is rather funny, indeed. -- Irpen 19:43, 24 November 2005 (UTC)
Actually I believe the dispute over Santa Claus was even more serious ;) -- Molobo 13:47, 25 November 2005 (UTC)
I've got no problem with you mentioning Mundre, but please realise that that region of Canada is heavily Ukrainian, not Polish. I think this article and Kovbasa should be merged, with seperate articles for national varities. My precedent for this it that perogies / pyrohy / varenyky are covered by the same article. But if you want to keep this one strictly Polish, Mundre doesn't belong. Kevlar67 17:08, 15 December 2005 (UTC)
Who set Klobasa to redirect here? This needs to be changed.
The links to polana.com redirects to an internet shop. The sentence "Kielbasa Starowiejska" known as "Country Style Sausage " is not really true.
Kovbasa got deleted, so I tried to merge in the content to here. I hope I didn't ruffle too many feathers. Kevlar67 05:14, 30 January 2007 (UTC)
I would merge Kovbasa to Sausage rather than to here. Kovbasa is a specific kind of sausage not of kielbasa. -- Irpen 05:20, 30 January 2007 (UTC)
The Czech for kielbasa is not klobás, but klobása. I'm Czech, so I ought to know. (Misha) —Preceding unsigned comment added by 88.102.37.42 ( talk) 16:05, 27 January 2008 (UTC)
Hungarian kolbász seems to be only a regional variant of keilbasa. we don't have separate articles for Slovak or Czech klobása, so why do we need a separate article for the Hungarian variant. Kielbasa is an English word. Kolbász is not. So, I propose that Kolbász be merged into Kielbasa. — Chris Capoccia T⁄ C 07:48, 1 May 2008 (UTC)
Kolbasz is not a Hungarian variant of Kielbasa or only a regional variant of Kielbasa. Kielbasa is an English word (? more Polish, i gues) but that does not mean that this is the word wich should be used för the Hungarian sausages (like the word "wurst" in German). Those are called Gyulai kolbász, Csabai kolbász, Debreceni kolbász and so on. Kolbasz is quite simply the word for sausage in Hungarian language and the article contains informatiomn about Hungarian sausages. Kielbasa in Hungarian is is called Kabanos. You may change the title to Hungarian sausages if you want. But there are articles on other countrys sausages too. There are articles on American sausages Australian sausages Austrian sausages Basque sausages British sausages Bulgarian sausages Chilean sausages Chinese sausages Croatian sausages Cuban sausages Dutch sausages English sausages Filipino sausages Finnish sausages French sausages German sausages Italian sausages Portuguese sausages Puerto Rican sausages Scottish sausages South African sausages Spanish sausages Swedish sausages Swiss sausages Taiwanese sausages and Vietnamese sausages. Those sausages usually are mentioned by their countrys original names on the variety of the sausages they have. like Biroldo, Chorizo, Mustamakkara, Ciauscolo, Cotechino Modena, Frikandel and so on. Should you merge those articles into the kielbasa too?
e
Warrington (
talk) 14:11, 21 August 2008 (UTC)
The above sentence sounds more like an advertisement than a encyclopedia entry; moreover it is probably not true since the kielbasa is described as a "staple" rather than a luxury food and use of the best meat would make it prohibitively expensive. -- Georgius ( talk) 13:40, 28 January 2009 (UTC)
I agree. Cosmi ( talk) 21:56, 1 February 2009 (UTC)
It says "Ukrainian sausage" as an alternate name... but isn't it also called "Polish sausage" ? 76.66.192.144 ( talk) 04:16, 28 August 2009 (UTC)
especially in the comedic sense 12.41.255.10 ( talk) 13:30, 7 September 2010 (UTC)
I don't understand it. What does kielbasa has to do with Polish diaspora? I think it's misleading. Even more so in the case of Ukraine, where the only mentioned thing is pronunciation. Consider deleting "and the x diaspora" part. —Preceding unsigned comment added by 217.231.178.65 ( talk) 00:14, 28 January 2011 (UTC)
Some authentic places [1] in NYC sell it as Kielbasy (full disclosure: I go there for the pierogi). There is a village in Poland with the name but I have no idea if it is related at all. I realize this is an old article but I searched Wikipedia for Kielbasy thinking sausage and was directed to the village, which had no link to this page. Unmasked ( talk) 17:58, 15 August 2014 (UTC)
References
I note that there's been nothing of significance added to improve the quality of this article for years. Judging by discussions on the talk page, a few previous developers and purveyors of fine (bolshi great) klobaserscontent decided to merge all Eastern Slavic sausages into a single article, yet retain emphasis on the number and 'world renown' (er, where was the RS for that?) deliciousness of Polish sausages.
Not only is it lacking in what would actually qualify as being
WP:RS,
WP:BOLLOCKS and assorted other chunks of
WP:OR have been thrown into the mix since anyone bothered with retaining it on their watchlist. Suggested reciperemedy: time to re-stuff this intestinearticle with some fresh, quality chunks of RS. Bad puns aside, this is a mess pretending to be informative. If you can't even get IPA transliterations right, how can anything else be taken as good coin. --
Iryna Harpy (
talk) 03:36, 23 November 2014 (UTC)
Is this really significantly less common? I can buy it in the polish foods section of my local tesco. Maybe it is untypical.but not uncommon? — Preceding unsigned comment added by 82.37.173.247 ( talk) 10:37, 6 April 2015 (UTC)
As I recall kielbasa biala was included in the article prior to my amendments and I merely added it to the list and restructured the content. It was not my intent to insert any speculation on its derivation and relationship to equivalent sausages in other countries. I what interested me was claims of its rarity clashed somewhat with my experience. I am not sure why I did not insert a citation needed requesting a citation of its rarity. — Preceding unsigned comment added by 82.37.173.247 ( talk) 21:09, 26 April 2015 (UTC)
Pretty obvious that there would be a wide range of values there, but I came to the article from a reference that suggested it might be unusually high in calories or something else that might be generally bad or only bad in excess. Even more clarity on the ingredients would be helpful, but I guess what I really wanted to know is the percentage of fats, perhaps in comparison to other kinds of sausage... Shanen ( talk) 08:02, 17 July 2015 (UTC)
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There is no mustard;-) The big round object is a slice of kielbasa krakowska, the white curved shape is a (boiled) white sausage. Also, I'm sure that the second from the left is not kabanos, but a sausage called frankfurterka [ [5]], [ [6]]. But there is an additional problem, the name "frankfurterka" means also Frankfurter Würstchen, quite different sausage. Bartekltg ( talk) 11:14, 23 May 2016 (UTC)
The first sentence says: Kiełbasa is a type of sausage from Central Europe. Given the content of the article it becomes quite obvious that kiełbasa is nothing more than the polish word for sausage in general, i.e. also Turkish, German or British sausages would be termed “kiełbasa” by a native Polish speaker (cf. pl:Kiełbasa). Any of the sausages that are collectivley termed “kiełbasa” in the article may have more in common with certain non-Polish sausages than they have with each other. For instance, the kiełbasa biała appears to have more in common with a coarse blanched type of German Bratwurst than with kiełbasa wiejska and the latter appears to have more in common with a sausage originating from the alpine realm called Tiroler Salami (“Tyrol salami”) in German. So, this article is misleading in suggesting that kiełbasa is a certain type of sausage. The same applies for the terms hu:kolbász and uk:kovbasa. So maybe, in analogy to Kolbász, the lemma/headword of the article should be changed to Polish sausages (which currently redirects to Kaszanka, a polish blood sausage, OMG, what a mess) with kielbasa kept as a redirect. -- Gretarsson ( talk) 15:33, 10 November 2016 (UTC)
Smak kiełbasy zależy nie tylko od rodzaju mięsa, z którego została wykonana, ale w równie znacznym stopniu od proporcji domieszek oraz sposobu konserwacji.
The main issue with the argument for excluding the rest of Central Europe is that (aside from sounding nationalistic) Poland and Ukraine are both part of a larger region that has been conquered, repopulated and re-conquered multiple times over the past millennium. National boundaries -- even nation states themselves -- have been fluid. The Ottoman Empire controlled most of the region as recently as 400 years ago and had a substantial effect on the cuisine, particularly along the Adriatic Coast and the Carpathian Mountains. The paprika used in various dishes, and in particular, smoked kielbasa, came directly into the region via the Turks. 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. The article itself even identifies the article itself explains regional similar sausages in the Balkans and former Austro-Hungarian Empire states... yet makes no case for how and why kielbasa is itself native to Ukraine and Poland. The short answer is that it is exactly because there is no way to do so. We aren't talking about something from an isolated region where it can be established exactly within whose borders it was invented. It is far more accurate to say Central Europe than it is to say one or two countries. Especially given the evidence of basically the same types of sausages in several current states within the region. Ryecatcher773 ( talk) 01:51, 5 October 2017 (UTC)
"a corruption of the Ukrainian kovbasa (ковбаса)"to
"Russian kolbasa (колбаса)"(without even bothering to change the language parameter from Ukrainian to Russian!). Where is the Russian language even mentioned in the article? -- Iryna Harpy ( talk) 19:39, 5 October 2017 (UTC)
"Russian kolbasa (колбаса)"- which is sourced - and falsifies what the source says. It is also straight out edit warring which, as an admin, you would be well aware of. Whatever issues need to be addressed, we should be following WP:BRD... and the version that stood prior any WP:OR and plain falsification (including the WP:JUSTDONTLIKEIT arguments being pulled out here) is the consensus version. The article has been problematic from the inception as it conflates Slavic variants of the word for 'sausage' and redirects them here... so how is that representational of central Europe? Neither the Russian 'kolbasa', nor the Ukrainian 'kovbasa' are the Polish 'kielbasa', yet those articles have been turned into redirects. If we are dealing with WP:COMMONNAME for the article's WP:TITLE, then the article deals with that term exclusively. What, then, happens to the now defunct articles dealing with the Eastern European sausages also known in, and sold commercially, in the Western world, by their Anglicized COMMONNAME? -- Iryna Harpy ( talk) 23:50, 6 October 2017 (UTC)
"kiełbasa wiejska (farmhouse sausage) — which is what most people think of when they hear "kielbasa"." -- Maybe, but why is there no entry for this term in the Polish Wikipedia? Kdammers ( talk) 02:11, 13 June 2017 (UTC)
Not clear why ł has been removed? In ictu oculi ( talk) 11:47, 3 January 2018 (UTC)
The result of the move request was: not moved. See a fair consensus not to rename this page to include the " L with a stroke". Happy Publishing! ( closed by page mover) Paine Ellsworth put'r there 07:33, 17 January 2018 (UTC)
Kielbasa → Kiełbasa – No downside. There's a long history, since the 1950s, of not being able to display the ł but now sources can Lonely Planet Poland (2016) : Kiełbasa and so does Wikipedia in other Category:Polish cuisine articles. The only problem I can see here is that to many readers (and sources), Kiełbasa is not Polish, but Polish-American, and therefore apparently pronounced "kilbasa" in Chicago, while in the UK this is pronounced [kʲɛwˈbasa] like Polish. I can understand that. However on balance this is an international Wikipedia, and therefore there is no downside to having the "-w" sound rather than the "-ll" sound in the title. In ictu oculi ( talk) 12:02, 3 January 2018 (UTC) --Relisted. Paine Ellsworth put'r there 14:34, 10 January 2018 (UTC)
Naturalized loanwordscan also have diacritics in them, like the word Communiqué for example. Poeticbent talk 07:12, 5 January 2018 (UTC)
I want to do it, because someone misspelled the word "kiełbasa". I would just simply copy everything from this article, and paste the text into the new one. Almost everyone writes that word wrong. I live in Poland (correct me for grammar mistakes), so, I just want everyone to know the mistake. — Preceding unsigned comment added by 185.21.151.87 ( talk) 20:17, 12 January 2022 (UTC)