food.wikisort.org - Dish

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 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]

Krakowska

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

It is registered under the name "Kiełbasa krakowska sucha staropolska" as a Traditional Speciality Guaranteed product in the European Union[2] and the United Kingdom.[3]

Gallery

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  Krakowska

See also

• List of smoked foods
• Rookworst

References

На других языках

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- [en] Krakowska

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[ru] Краковская колбаса

Кра́ковская колбаса (польск. kiełbasa krakowska; нем. Krakauer) — разновидность варёно-копчёных колбас, известная в нескольких сортах в странах Центральной Европы, в первую очередь Польше, Германии, Австрии и России. Получила название по польскому городу Кракову.

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