Kielbasa comes from the Polish word kiełbasa for traditional Polish sausage. The word has become a commonly used North American term for Eastern European styles of sausage, including Ukrainian sausage, which is called kovbasa or kubasa. The sausage in Poland is usually sold in two forms, fresh and dry. The dry one has the advantage of being long lasting, while the fresh one can be eaten cold or cooked. The fresh form is used in traditional Polish dishes, such as biały barszcz or bigos.