What is Krakowska?

and Krakowska is a hard Polish sausage made of pork, usually heavily seasoned with garlic and other spices. The word " Krakowska " literally means "Krakow" or "from Krakow" in Polish. Krakow is a city in the south of Poland and it is believed to have been there in the 16th century. The sausage is a series of kielbasy - a general term for any Polish sausage. It is sold fully cooked and is usually consumed cold, but can also be cut and frying.

Krakowska sausage is traditionally made by pushing the prepared pork sirloin into a thick housing, usually on average at least three inches. Tenderloin is usually slim and is a root of garlic, pepper and spices, usually several days or weeks in front of the cloak. Once the sausage is baked, it is baked. Baking traditionally is above the fire of wood, but many modern sausage stores and sausage factory instead of raising sausages, sometimes using hickory or other chips to hand over the traditional smoke taste.

klobAsa comes to consumers fully cooked, although, like all meat, it must still be chilled. It is usually consumed cold, sliced ​​into sandwiches, salads or cold plates with other sausages and cheeses. The sausage also gives well frying and some chefs fry thin slices in oil, usually with onion, as a side dish.

Although originally locals in Krakow, Krakowska became a sausage that is often served throughout Poland. It is an important part of Polish cuisine, both at national and international level. Many Polish delicacies, restaurants and grocery stores around the world Krakowska .

Krakowska is a traditional part of the Polish Easter celebration, especially in and near Krakow. It is also a feature of many Polish Christmas markets, either sold fresh for use in Home -year celebrations or prepared hot in stables with food as a snack forshoppers. The sausage is also carelessly used. Polish compatriots and Polish food lovers abroad, especially on every occasion, eat Krakowska .

Since 2010, there were no strict requirements for ingredients or marketing Krakowska . Although sausage is usually made of lean pork and heavy garlic and spice, sausage failing to meet these specifications can still be on the market as " Krakowska ." The name also does not work as a geographical indicator. The name says that sausage traditionally originated in Krakow, but it may not be there - or even in Poland at all - to bear the name.