The history of Polish cuisine is a mixture of hearty Slavic cooking with Italian and French influences dating back to medieval times. One of the most important foods today in Poland are sausages, which is demonstrated in famous dishes such as bigos–a cabbage stew that is packed with different meats and sausages.
Although many kiełbasa originated in and are named after towns and regions, the sausages are in reality made all over Poland. Sausages, many of which are fermented, are also named after their characteristic ingredients, such as lemon, bacon, garlic, or juniper. 
The predominant flavors in most Polish sausages are onion and garlic, which is the main difference between these and German sausages. Other commonly used spices include allspice, black pepper, and paprika. 
Below, is a list of the different types of polish sausages.
Types of Polish Sausage
Large pieces of pork collar are pressed into a skin, the marbled fat content keeping it moist as it is smoked and cooked. Usually served cold, the sausage is sometimes also fried. 
A very common hard sausage, found all over Poland, made from pork and beef in natural casings.
This huge blood sausage, made from pig’s blood, is speckled with small pieces of fat packed around large chunks of pickled tongue and pork. It is eaten both hot and cold, and the thick skin is usually removed. Enjoyed throughout Poland, but especially in Orzoków. 
A specialty of Poznan, made of pork and similar to krajana but with less fat. It is about the same size as krakowska, but much darker in color. 
A finger-thin hunter’s sausage made from coarsely minced lean pork, seasoned with pepper, juniper, garlic, caraway, and allspice, then smoked and dried. Its natural casing is twisted to form thin links about 12 inches or more in length. Popular everyday snacks, they are also used for celebrations.  
A soft pig’s blood sausage made with minced liver, lungs, and fat, as well as onion and marjoram. Buckwheat or barley groats are used as a binder and give it a crumbly texture. Links are knotted then either simmered or fried.  
Kielbasa means sausage in Polish. In the United States, what is commonly referred to as a kielbasa is actually what is known in Poland as a krakowska. 
A fresh, white sausage made from pork and veal, or beef, flavored with pepper, garlic, and marjoram. It can be eaten with sauerkraut and potatoes, or used in soups, especially at Easter. 
A long sausage made from cured pork, with pepper and marjoram. The characteristic flavor comes from a strong measure of fresh garlic. It is simmered, then lightly smoked.
Kiełbasa Lisiecka PGI
Coarsely chopped chunks of very lean pork are flavored with pepper and garlic, then looped onto sticks, and hot smoked and dried over hardwood. This is quite a salty sausage. Enjoyed throughout Poland, especially in Krakow and Liszki. 
A high-quality, nicely marbled pork and garlic sausage that is made into long, slim loops, then lightly smoked and roasted. Cheaper versions contain poultry. It is served cold, or grilled. 
Originally from the medieval town of Toruń, this is a slim sausage, normally made from pork but sometimes chicken as well. The traditional long loops, which are draped over sticks to be dried, are hot smoked. Enjoyed throughout Poland, especially Toruń, Kujawy-Pomerania Province. 
A firm pork sausage from Poznań and Lublin. The modern variety contains glucose, ascorbic acid and polyphosphates as well as salt and spice, and usually comes in an artificial casing. 
A firm double smoked pork sausage originating in Poznań. This is a typical kielbasa but with bigger pieces of chopped or diced extra-lean pork and thicker casings. Knotted into links and smoked.  
A chunky sausage marbled with pieces of lean pork, flavored with allspice, coriander, and garlic, and named after the city in southern Poland. It is cooked and hot smoked, so eaten cold. Krakowska sucha is a dried version. Enjoyed throughout Poland, especially in Krakow.
Pronounced krah-KOV-skah.  
A coarse-cut hunter’s sausage made from pork (and sometimes beef as well), with pepper, sugar, and juniper in a natural casing. Twisted into links and hot-smoked twice over beech to a deep brown, it is eaten on rye bread.  
A skinless spiced and smoked pork sausage found all over Poland.
A stubby, Frankfurter-style sausage made from finely ground pork or beef, with chicken often used to extend the more expensive meats; some include cheese. They are linked and briefly boiled, and are popularly served, recooked, for breakfast. 
Sometimes called kiszka pasztetowa, this popular soft pork and liver spreading sausage in a natural casing is flavored with marjoram. Another version of the sausage includes semolina. it is sometimes lightly smoked.  
This cured fresh (not cooked) smoked pork loin is an old Polish delicacy and specialty of Gdansk made of pork and back fat. The name in Polish implies that the pork loin tastes like smoked salmon, and it does especially when sliced extra thin.  
A specialty of Gdansk made of lean pork loins. Smoky flavor and delicate texture is obtained through a slow smoking and cooking process. No casing is used.  
Poland’s version of headcheese that is sliced and eaten cold. There are many variations: salceson czarny contains blood, salceson Ozorkowy includes tongue, while others have offal, liver, and different spices. 
A hard unsmoked pork sausage in a natural casing. Found all over Poland. 
Szynka is Polish for ham. A hard smoked sausage found all over Poland. 
Cooked and smoked sausage in natural casing, with a spicy seasoning. 
A hard sausage similar to Krakowa but formed into a horseshoe shape. Made of lean pork, lean beef, and pork fat in a natural casing. 
A fine-textured, country-style sausage made from pork and veal, flavored with pepper, marjoram, and garlic. It is scalded in hot water and then hot smoked, usually in long loops, though it can come in other shapes. 
A mountain sausage made from cured pork and beef, with pepper, fresh garlic, and sometimes marjoram in a natural casing. It is knotted in links and heavily smoked before being cut into pieces and used for soup and stews. Enjoyed throughout Poland, especially Zyweic.  
 Anderson, Warren R. 2010. Mastering the craft of making sausage. Short Hills, NJ: Burford Books.
 Fletcher, Nichola. 2012. Sausage, a country-by-country photographic guide with recipes. London: DK.
 Hippisley Coxe, Antony and Araminta Hippisley Coxe. 1987. Antony & Araminta Hippisley Coxe’s book of sausages. London: Victor Gollancz Ltd.
 Hurt, Jeanette and Jeff King. 2012. The complete idiot’s guide to sausage making. New York: Alpha Books.