Polish sausage comes in many varieties, with many spice combinations.
When you think of sausage, often the kind that comes to mind is the Polish kielbasa. The mild but flavorful Polish sausage has won fans the world over, and is prepared in a wide number of dishes. Smoked kielbasa is, for many, the definitive sausage. Polish sausage-makers employ many different spices and flavors. However, there are a few key ingredients that you find in virtually every Polish sausage.
Garlic
No Polish sausage, kielbasa or otherwise, is complete without a healthy dose of garlic. It is the most commonly used, and often most liberally used, spice in all Polish sausage-making. Fresh or powdered garlic are both acceptable, although those looking for a more traditional or authentic sausage will prefer freshly pressed garlic.
Black Pepper
One of the most prolific spices used in the world, black pepper is a common ingredient in Polish sausage. While some recipes demand a specific amount of black pepper, it can also be added according to the maker's individual taste. Freshly ground black pepper is often preferred but is not a necessity in sausage-making.
Marjoram
Marjoram is known for its taste, similar to sweet pine or citrus, and is used frequently in a number of sausage recipes, including Polish sausage and kielbasa. Again, marjoram can be included in varying amounts based on the maker's taste.
Salt
Most Polish sausage recipes call for salt in one variety or another, although the type of salt required varies. Most recipes call either for kosher salt or pickling salt.
Sugar
You may not expect to see sugar in a sausage recipe, but most Polish sausages call for it. If the flavor of the meat is too sharp, the sugar can temper it to the maker's taste.
