|
This page uses content from Wikipedia. The original article was at Krakowska. The list of authors can be seen in the page history. As with Sausage Wiki, the text of Wikipedia is available under the Creative Commons Attribution-Share Alike License 3.0 (Unported) (CC-BY-SA). |
Kiełbasa krakowska from Poland
Krakowska (pronounced: krah-KOV-skah) is a type of Polish sausage (kielbasa), usually served as a cold cut. The name derives from South-East Poland’s 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. In the English-speaking countries, it is often called after the German translation of the masculine noun for an inhabitant of Kraków (Polish "Krakowianin"), "Krakauer" sausage (pronounced: krah-COW-er).