Kraków Sausage (“Kiełbasa Krakowska”) is a traditional Polish smoked sausage that comes from the historic city of Kraków. This sausage has a rich history, dating back to the 19th century, when it was crafted by local butchers using recipes passed down through generations. It quickly became a staple of Polish cuisine, celebrated for its exceptional flavor and quality.
Kraków Sausage is made primarily from lean pork, with just the right amount of fat to ensure a juicy texture. The meat is coarsely ground and seasoned with a blend of spices, including salt, pepper, garlic, and coriander, which give the sausage its characteristic savory profile. After the meat is seasoned, it is stuffed into natural casings and smoked over hardwood, typically beech or oak, which imparts a deep, smoky flavor that is both robust and aromatic.
Traditionally, Kraków Sausage was a delicacy reserved for special occasions, but over time it became a popular everyday food throughout Poland and beyond. It is often enjoyed sliced thin on sandwiches, served as an appetizer, or incorporated into various dishes. The sausage’s firm texture and distinctive taste make it a versatile ingredient in Polish cuisine.
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