Kraków sausage

Krakowska

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

Krakowska (pronounced /krəˈkɒvskə/ 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 (/krɑːˈkaʊər/ krah-COW-er).

Gallery

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  Polish sausage, krakowska

See also

• List of smoked foods
• Food portal