Russian cuisine is known for its hearty, rich flavors, and one of the most beloved and iconic food categories is sausage. Sausages are a key part of Russian culinary culture and are enjoyed in many forms, from savory, spiced varieties to smoked options that are perfect for any meal or snack. Whether you’re a seasoned foodie or just curious about Russian gastronomy, tasting these traditional sausages will provide you with a deep dive into Russian flavors. Here’s a guide to the most famous Russian sausages and how to enjoy them like a local.
1. Kielbasa (Колбаса)
The word kielbasa (which means “sausage” in Polish) is commonly used in Russia to describe a wide range of sausages, but there are certain varieties that stand out, such as Russian-style Kielbasa. These sausages are typically made from pork, beef, or a combination of the two, and they are known for their smokiness and deep, rich flavors.
How to Eat Kielbasa:
- Grilled or Fried: Kielbasa is often grilled or fried, making it crispy on the outside while remaining juicy on the inside. It’s commonly served sliced with bread, mustard, or pickled vegetables.
- In Soups or Stews: Kielbasa can also be used as a flavorful addition to traditional Russian soups, like shchi (cabbage soup) or solyanka (a rich, sour soup). It adds a savory depth of flavor to the broth.
- With Rye Bread: Locals love to enjoy kielbasa on a slice of hearty rye bread with a dollop of sour cream or mustard. This simple pairing is satisfying and delicious.
2. Tushonka (Тушёнка)
Tushonka is a type of Russian canned meat, often referred to as a “stewed sausage.” While not technically a sausage in the conventional sense, it’s an important part of Russian food culture. It is typically made from beef, pork, or a mix of both, which is slow-cooked in its own fat until it becomes tender and flavorful.
How to Eat Tushonka:
- With Bread: Tushonka is often eaten with fresh bread or crackers, making it an easy and satisfying snack. It’s common to spread a little butter or sour cream on the bread before topping it with the meat.
- In Stews: Tushonka can be added to stews or soups, contributing a rich, meaty flavor to dishes like borscht or okroshka (a cold soup with vegetables and meat).
- As a Filling for Pirozhki: Tushonka can be used as a filling for pirozhki (small stuffed pastries), often alongside potatoes or cabbage, for a delicious and hearty snack.
3. Salyami (Салями)
Salyami is the Russian version of the Italian salami. It is a dry, cured sausage made from pork or beef, and it’s typically seasoned with garlic, paprika, and black pepper. The distinct flavor profile of salyami comes from its curing process, which gives it a savory, slightly tangy taste.
How to Eat Salyami:
- Sliced for Snacks: Salyami is typically served thinly sliced and eaten cold. It can be paired with cheese, olives, or pickled vegetables for a light appetizer.
- On Sandwiches: Salyami works perfectly on sandwiches or open-faced sandwiches (such as a Russian buterbrod). Add a slice of cheese, a bit of mustard, or some fresh greens like arugula or dill to complete the flavor.
- With Vodka: In Russia, salyami is often served with a shot of chilled vodka, making it a perfect pairing for celebrations or casual gatherings.
4. Krakovskaya Kolbasa (Краковская колбаса)
Krakovskaya Kolbasa is one of the most well-known sausages in Russia, originating from the city of Kraków in Poland. This sausage is made from a combination of pork, beef, and bacon, and it is seasoned with a variety of spices, including garlic, cloves, and marjoram. It is typically sold in both cooked and smoked forms, giving it a versatile flavor profile.
How to Eat Krakovskaya Kolbasa:
- Served Cold: This sausage is often sliced and served cold, making it perfect for sandwiches or as a snack with cheese, pickles, or olives.
- Hot Dishes: Krakovskaya can also be grilled or pan-fried, and served as part of a main meal with potatoes, cabbage, or mushrooms. It’s also a great addition to sauerkraut or vegetable stews.
- In a Picnic Basket: In Russia, sausages like Krakovskaya are often included in picnic baskets and eaten alongside rye bread and salads.
5. Lyulya Kebab (Люля-кебаб)
Lyulya Kebab is a type of skewered meat that is typically made from ground lamb, beef, or pork, mixed with onions, garlic, and various herbs and spices. It’s similar to a kebab, but with the meat being finely minced, resulting in a softer, more tender texture.
How to Eat Lyulya Kebab:
- With Lavash: Lyulya kebab is often served wrapped in lavash (thin flatbread), along with fresh vegetables like tomatoes, cucumbers, and onions, and a side of yogurt-based sauce or garlic sauce.
- With Pilaf: It can also be served alongside pilaf, a traditional rice dish that complements the rich flavors of the kebab.
- On Its Own: For a simpler approach, it’s common to enjoy lyulya kebab as a street food, served in small pita breads with a bit of sauce and a garnish of herbs.
6. Sosiska (Сосиска)
Sosiska refers to sausages that are more akin to hot dogs, and they are widely enjoyed throughout Russia. These sausages are usually made from pork, beef, or chicken, and are often precooked or smoked, making them quick and easy to prepare.
How to Eat Sosiska:
- In a Bun: The classic way to eat sosiska is in a bun, similar to an American hot dog. In Russia, they are often topped with mustard, ketchup, mayo, or pickles.
- With Potatoes: Sosiska can also be served alongside fried potatoes, mashed potatoes, or cabbage for a more filling meal.
- With Bread and Butter: In more traditional settings, sosiska is served with rye bread and a little butter, creating a simple and comforting snack.
7. Pardosh Kolbasa (Пардош колбаса)
This regional sausage, known primarily in the southern parts of Russia, is made with a mix of lamb and beef, and is seasoned with a heavy dose of garlic and coriander. Pardosh is often smoked, giving it a unique flavor profile that combines the earthiness of lamb with the richness of beef.
How to Eat Pardosh Kolbasa:
- With Bread: Like many Russian sausages, pardosh is best eaten with rye bread and a side of sour cream.
- Accompanied by Pickles: For a more authentic experience, enjoy this sausage alongside traditional Russian pickles (such as pickled cucumbers or mushrooms).
- As a Snack: Pardosh is often eaten on its own as a hearty snack or appetizer.
Conclusion
Russian sausages are diverse, flavorful, and an integral part of Russian culinary culture. From Krakovskaya Kolbasa and Lyulya Kebab to simpler sausages like sosiska and tushonka, Russian sausages can be enjoyed in many ways—whether as part of a meal, a hearty snack, or a quick treat. The key to enjoying these sausages is understanding the rich flavors and pairing them with the right accompaniments, such as bread, pickles, sour cream, and mustard. Whether you’re enjoying them grilled, fried, or served in a sandwich, these sausages will give you a true taste of Russian food culture.