Kraków sausage

"Krakowska" redirects here. For the surname, see Krakowski.

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]

Kraków sausage

Type	Sausage
Course	Appetizer
Place of origin	Poland
Serving temperature	Hot, cold
Main ingredients	Pork
Media: Kraków sausage

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

• 
  Krakowska

See also

• Food portal

• List of smoked foods
• Rookworst