Krakowska

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Krakowska
Kiełbasa krakowska 2.jpg
TypeSausage
CourseAppetizer
Place of originPoland
Serving temperatureHot, Cold
Main ingredientsPork

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]

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