North and Eastern European BBQ Culture: Kielbasa & Grillspett

While in the Netherlands the focus is quickly on the gas barbecue, grilling in Poland and Scandinavia is primarily a ritual centered around an open fire. From smoky Polish kielbasa to the wooden grillspett skewers during the Swedish Midsummer evening: in these regions, the barbecue is closely tied to holidays and the short, highly anticipated summer season.

What is grillspett and how does it differ from a regular BBQ skewer?

Grillspett are the Scandinavian version of BBQ skewers: pieces of pork or chicken threaded onto a wooden stick, often marinated in a mild herb oil with paprika and garlic. The difference from a regular skewer lies mainly in the context: grillspett belongs to outdoor life around lakes and fjords, where compact, easy-to-transport grill sets are the norm.

How do you grill Polish kielbasa the right way?

Kielbasa is a robustly spiced, often pre-smoked sausage made from pork, garlic, and marjoram. When grilling, the trick is to cook the sausage evenly over medium heat so that the skin becomes crispy without splitting. Traditionally, kielbasa is served with sauerkraut, mustard, and dark rye bread.

Why is fire a ritual during Scandinavian summer festivals?

During Midsummer (Midsommar) in Sweden and Sankthans in Norway and Denmark, fire symbolizes light and community during the shortest nights of the year. Grilling often takes place in groups, outdoors, with simple dishes so that more time remains for the celebration itself.

Curious about how other countries celebrate their summer festivals around the fire? Also take a look at our page on summer festivals and BBQ cultures worldwide and the complete BBQ cultures of the world.