Krakowska
 | |
| Type | Sausage |
|---|---|
| Course | Appetizer |
| Place of origin | Poland |
| Serving temperature | Hot, cold |
| Main ingredients | Pork |
Krakowska (/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.[1]
Gallery[]
Krakowska
See also[]
References[]
- ^ Devine, C.; Dikeman, M. (2014). Encyclopedia of Meat Sciences. Elsevier Science. p. 558. ISBN 978-0-12-384734-8. Retrieved 21 May 2017.
Categories:
- Polish sausages
- Cold cut
- Smoked meat
- Polish products with protected designation of origin
- Cooked sausages