|Place of origin||Poland|
|Serving temperature||Hot, Cold|
|Cookbook: Krakowska Media: Krakowska|
Krakowska (pronounced // krə-KOV-skə) is a type of Polish sausage (kielbasa), usually served as a cold cut. The name derives from South-East Poland’s city of Kraków (mediaeval capital of the Polish-Lithuanian Commonwealth till late 16th century). It is made from cuts of lean pork, seasoned with pepper, allspice, coriander, and garlic, packed into large casings, and smoked. English speaking countries often use the German name for the sausage, Krakauer (// krah-COW-er).