5 Types of Polish Sausages You Should Know About

George's Gyros Chesterton IN

You’ve probably heard a lot about Polish sausages, but did you know that there are so many different kinds available? In fact, there’s such an incredible variety that not even a Polish person can name them all!

These delicious meats have become so popular over the last few decades that many types have made their way over to America. Whether smoked, boiled, or grilled, Polish sausages are a staple in many households for its savory and juicy flavor. Here are five of the most popular Polish sausages:


Don’t be deceived by this long, skinny sausage. Despite its slim profile, it packs a spicy, smoky punch in every bite. Also known as cabanossi or kabana, this is a dry pork sausage that’s even more delicious the drier it is. It’s also meant to be consumed cold, so it wouldn’t be a good idea to grill it.

Kabanos is a sausage that’s best shared with others, which makes it an ideal party food. There are several ways to prepare it: one way is to make koreczki, which are cut up pieces of kabanos wrapped in cheese and bell peppers on a toothpick. You’re free to add other ingredients to it as well, like a piece of lettuce or some ham.

White Sausage or Biała Kiełbasa

This pork sausage is considerably infamous for its polarizing taste. It is pale in appearance even after being boiled, which explains its name. It’s made up of garlic, salt, pepper, and marjoram and is usually served at Easter in most Polish homes. White sausage is usually paired with żurek, which is a Polish sour rye soup.


This is the most common type of sausage, which is reflected in its name, meaning ‘ordinary’ or ‘usual’. Despite its mundane connotations, this delicious sausage is anything but. Whether grilled or fried on a pan, the zwyczajna is a succulent meat that goes well with bread, mustard, or even scrambled eggs. There are also several different types of zwyczajna, like Podwawelska, but they all bear similar flavors.

Sucha Krakowska

This dry sausage takes its name from Kraków, which is one of the oldest and largest cities in Poland. It is both smoked, cooked, and dried with a rich dark brown color. Its delicious taste comes from lean pork combined with allspice, pepper, coriander, and garlic, delivering an incredible depth of flavor in every bite. It is usually used in sandwiches because of its distinct taste, but it can also be used to spice up a salad.

Country “Wiejska”

This sausage is also known as old-country “starowiejska”. It is served cold and is also known as the most beloved sausage among Poles as it is based on a traditional Polish recipe. It sometimes comes in a U-shape, giving it a unique appearance. The Wiejska is a holiday staple for Polish families, including Christmas and Easter, or even on special occasions. It is made with tender pork, garlic, and spices and can be served at breakfast.


Even though there are many different types of Polish sausages, one thing is for sure: they are all delicious with that signature combination of spices and juicy pork. They have the right amount of flavours to be enjoyed from breakfast to dinner, yet are special enough to mark a significant occasion. These sausages definitely can’t be missed!

Looking for restaurants in Chesterton, Indiana to sate your sausage cravings? Look no further—check us out at George’s Gyro Spot! We’ve got everything from Chicago hotdogs to Polish sausages. We also have a drive-thru option for busybodies always on the go. Visit us today at 325 N Calumet Road!

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