What is Kolbasa? Your Guide to Russian & Eastern European Sausages

Kolbasa (колбаса) is the Russian word for sausage, but it represents far more than a simple translation. In Eastern European culture, kolbasa is an art form with dozens of varieties.

A Brief History

The word "kolbasa" comes from Turkish, meaning "pressed by hand." Sausage-making arrived in Russia in the early 17th century.

During the Soviet era, kolbasa became a symbol of social status. The type on your table showed your position—certain varieties were only available to party elites.

Popular Types of Kolbasa

Doktorskaya (Докторская) — Doctor's Sausage

History: Created in 1936 on orders from the Soviet government. After years of famine, officials needed nutritious, easily digestible sausage. The name means "Doctor's Sausage" because physicians originally recommended it.

Ingredients: 70% lean pork, 25% beef, plus eggs and milk

Taste: Smooth, mild, slightly sweet. Similar to high-quality bologna but more delicate.

Best for: Sandwiches, breakfast, quick meals

Krakovskaya (Краковская) — Krakow Sausage

Origins: Named after Krakow, Poland. The recipe arrived in Russia in the 18th century.

Ingredients: Coarsely ground pork with visible fat, heavily smoked

Taste: Semi-dry with robust smoky flavor and coarse texture

Best for: Cold cuts, beer snacks, charcuterie boards

Servelat (Сервелат)

Dry-cured, smoked sausage similar to salami with Eastern European seasonings.

Best for: Sliced thin for sandwiches and appetizers

Moskovskaya (Московская) — Moscow Sausage

Classic smoked sausage from the capital. Firm texture with bold, smoky flavor.

Best for: Cold cuts, zakuski platters

Kupaty (Купаты)

Fresh, uncooked sausages with Georgian spices. Must be cooked before eating.

Best for: Grilling, pan-frying

How to Serve Kolbasa

Traditional Russian style:

• Sliced thin on dark rye bread with mustard
• On zakuski platters with pickles and cheese
• In soups like solyanka for depth

Modern ideas:

• Chopped into pasta dishes
• Added to omelets
• On pizza instead of pepperoni
• In hearty stews

Storage Tips

• Vacuum-sealed: Refrigerate up to 3-4 weeks
• After opening: Wrap tightly, use within 5-7 days
• Freezing: Most freeze well for 2-3 months

How to Choose Quality Kolbasa

1. Check color — Should look natural, not artificially pink
2. Read ingredients — Quality kolbasa lists meat first with minimal fillers
3. Ask for samples — Good shops let you taste
4. Check casing — Natural casing indicates higher quality

Where to Buy Authentic Kolbasa Near Portland

Regular grocery stores rarely carry genuine Eastern European kolbasa.

At Kalinka Euro Market, we stock a full deli counter with doktorskaya, krakovskaya, smoked varieties, fresh kupaty, and many more. All deli meats sliced fresh to order.

Visit us: 📍 813 W Main St UNIT 112, Battle Ground, WA 98604 📞 (360) 666-6919 🕐 Open daily 10am–8pm