|Place of origin||Poland|
|Serving temperature||Hot, Cold|
Krakowska (// krə-KOV-skə) is a type of Polish sausage (kielbasa), usually served as a cold cut. The name derives from the 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-KOW-ər).