Krakowska
 | |
| Type | Sausage |
|---|---|
| Course | Appetizer |
| Place of origin | Poland |
| Serving temperature | Hot, Cold |
| Main ingredients | Pork |
Krakowska (/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.[1] English speaking countries often use the German name for the sausage, Krakauer (/krɑːˈkaʊ.ər/ krah-KOW-ər).
Gallery
Polish sausage, krakowska
See also
- List of smoked foods
References
- ↑ Devine, C.; Dikeman, M. (2014). Encyclopedia of Meat Sciences. Elsevier Science. p. 558. ISBN 978-0-12-384734-8. Retrieved May 21, 2017.
| Overview |  | ||||
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| Fresh sausage | |||||
| Dry sausage |
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| Smoked sausage | |||||
| Cooked sausage | |||||
| Cooked smoked sausage | |||||
| Precooked sausage | |||||
| Related articles | |||||
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