Donald Martinich wrote: > In article <1h9a5zs.9bakgp1gatdfkN%[email protected]>, > [email protected] (Victor Sack) wrote: > > > > > Indeed, but in Poland, too, there were/are more than one type of kiszka > > sausage. Also, consider the Hungarian "hurka" which, AFAIK, means > > exactly the same as "kishka/kishka", i.e. "intestine". There is liver > > hurka and blood hurka, but also white hurka, made with rice or cornmeal > > and spices. There may or may not be some meat there, too, depending on > > the recipe. Such recipes can be perfectly kosher. > > > > Victorw > > This does not surprise me. Usage in the world of food is wild and wooly! > The words, kielbasa, kolbassy, kobasa, kobasica, all mean 'sausage' or > it's diminutive in several Slavic languages. These more generic names, > after migrating to the New World, often take on more specific meanings. > Take 'kielbasa'- In most of the US it is a fairly consistent product > which belies the variety which exists in Poland. And verbal anarchy > reins when restaurant menus are created in my part of the world (CA, USA) Those different spellings are all transliterations... of transliterations even. There are probably as many versions of polish/slavic style sausage in the US as there are in Europe... and in fact there are as many different versions as there are those who make those sausage.