Kraków sausage
Cracovian sausage from Poland
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.
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 and the United Kingdom.
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The citation trail is more important than the brevity of the summary: it shows where individual claims can be examined in context. The source revision retrieved here is dated Dec 18, 2025. The linked authority identifier is Q2752204. None of the 0 selected statements returned an explicit reference.
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This entry incorporates text from “Kraków sausage” on English Wikipedia. Contributors are listed in the page history. Text is available under the Creative Commons Attribution-ShareAlike 4.0 License. Selected authority identifiers and statements are retrieved from Wikidata under CC0; their references and qualifiers remain part of the verification path.