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Krakowska Sausage — traditional dish from Krakow, Poland
Main course Meat

Food Flavour DNA

Nutritional Values

🔥380kcal
💪22gProtein
🌾3gCarbs
🥑32gFat
🌿—Fibre
⚖️100 gServing

* Per serving · 100 g. May vary.

Krakowska Sausage

How to order / say it
Say it Kiełbasa Krakowska — [kee-ow-BAH-sah krah-KOHV-ska]
Order I'd like the Krakowska sausage, please.
Locally Proszę kiełbasę Krakowska.
Say locally

A traditional Polish sausage made with pork and spices, often smoked.

Why try it?

Renowned for its bold flavors, Krakowska Sausage is a key representation of Krakow's meat curing traditions. It showcases the Polish penchant for flavorful, smoked meats.

How it tastes

Krakowska Sausage has a firm texture with a rich, hearty flavor, marked by a smoky aroma and spiced exterior. Typically served sliced, it pairs well with breads and cheeses.

Origin & History — first documented: 1500

Kiełbasa Krakowska emerges from the centuries-old Polish tradition of sausage making. Famous since the 16th century, it has become a beloved staple in both Polish homes and festive gatherings, securing its place in culinary heritage.

Recipe

Ingredients

  • 🥩 500 g pork
  • 🧄 10 g garlic
  • 🧂 5 g black pepper
  • 🧂 10 g salt
  • 🥩 100 g pork casing
  • 🧂 5 g cumin

Method

  1. 1 Grind pork, mix with spices and minced garlic.
  2. 2 Stuff the mixture into casings, making sure it's tightly packed.
  3. 3 Smoke the sausages over oak wood for several hours.
  4. 4 Serve cooled or slice and include in various dishes.

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All Europe recipes — Poland — Krakow — Krakowska Sausage
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