Krakowska

Krakowska
Type	Sausage
Course	Appetizer
Place of origin	Poland
Serving temperature	Hot, cold
Main ingredients	Pork
	Cookbook: Krakowska; Media: Krakowska;

Krakowska (/krəˈkɒvskə/ krə-KOV-skə)^{[citation needed]} 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.^[1]

Gallery[edit]

^ Devine, C.; Dikeman, M. (2014). Encyclopedia of Meat Sciences. Elsevier Science. p. 558. ISBN 978-0-12-384734-8. Retrieved 21 May 2017.