Kraków sausage
 | |
| Type | Sausage |
|---|---|
| Course | Appetizer |
| Place of origen | Poland |
| Serving temperature | Hot, cold |
| Main ingredients | Pork |
The Kraków sausage (Polish: kiełbasa krakowska), also known by its German name, Krakauer, is a type of Polish sausage (kielbasa), usually served as a cold cut. The name is the adjective form of the name of the city of Kraków (medieval capital of the Polish–Lithuanian Commonwealth till the 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]
It is registered under the name Kiełbasa krakowska sucha staropolska ("old-Polish dry sausage of Kraków") as a Traditional Speciality Guaranteed product in the European Union[2] and the United Kingdom.[3]
Gallery
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Krakowska
See also
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References
[edit]- ^ Devine, C.; Dikeman, M. (2014). Encyclopedia of Meat Sciences. Elsevier Science. p. 558. ISBN 978-0-12-384734-8. Retrieved 21 May 2017.
- ^ "Kiełbasa krakowska sucha staropolska". European Union. Retrieved 30 October 2021.
- ^ "Kiełbasa krakowska sucha staropolska". UK Government. Retrieved 30 October 2021.
| Overview |  | ||||
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| Fresh sausage | |||||
| Dry sausage |
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| Smoked sausage | |||||
| Cooked sausage | |||||
| Cooked smoked sausage | |||||
| Precooked sausage | |||||
| Grilled sausage | |||||
| Related articles | |||||
