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Kiełbasa krakowska 2.jpg
Type Sausage
Course Appetizer
Place of origin Poland
Serving temperature Hot, Cold
Main ingredients Pork
Cookbook: Krakowska  Media: Krakowska

Krakowska (pronounced /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. English speaking countries often use the German name for the sausage, Krakauer (/krɑːˈkər/ krah-COW-er).


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