Polish sausages

I guess I am a lucky person, because my mother's family comes from the countryside. We go there not as often as we'd like to, but at least twice a year, for Christmas and Easter, and it is when we taste homemade sausages, my grandmother's hen's eggs and fresh milk. Here you can see examples of homemade eastern Polish delicacies, always eaten for Easter, but also for a simple breakfast :)

from the top of the page to the right: słonina (salo), polędwica (tenderloin), pasztetowa (liverwurst), kaszanka (black pudding), boczek (bacon), boczek faszerowany (stuffed bacon)


here: szynka (ham) and kiełbasa (well... even in English people say kielbasa...)




this is how people in eastern Poland (Mazovia-Podlachia) usually eat Polish black pudding (kaszanka), a blood-buckwheat sausage: mashed and fried, with fried onion slices, few chopped parsley, sour cucumber slices and bread (often rye bread)


and here, an obligatory sausage for Easter breakfast: biała kiełbasa (white sausage). At home, for Easter breakfast, we:
a) cook it in a famous Easter sour rye soup called żur or żurek (we serve żurek with thick slices of biała kiełbasa and hard-boiled egg. Żurek can be also served in bread);
b) bake it in the oven with rings of onion (like on the picture below)