Krakowska
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]
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| Type | Sausage |
|---|---|
| Course | Appetizer |
| Place of origin | Poland |
| Serving temperature | Hot, Cold |
| Main ingredients | Pork |
Gallery
Polish sausage, krakowska
See also
- List of smoked foods
Food portal- Rookworst
References
- Devine, C.; Dikeman, M. (2014). Encyclopedia of Meat Sciences. Elsevier Science. p. 558. ISBN 978-0-12-384734-8. Retrieved May 21, 2017.
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| Fresh sausage | |||||
| Dry sausage |
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| Smoked sausage | |||||
| Cooked sausage | |||||
| Cooked smoked sausage | |||||
| Precooked sausage | |||||
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