Krakowska is one of the most popular cold meats in Poland. It can be poached or dried or both and it is always smoked. It is wider in diameter than a normal banger which makes it perfect for slicing onto sandwiches.
pork meat with a pinch of pepper and garlic. Smoked in mixed wood chips and hung to dry for a few days.
This sausage is stuffed in paper casing which needs to be peeled before eating.
Size: 4cm thick (diameter) and approx. 18cm long link.
Ingredients: pork, paper casing (non edible, peels off), curing salts, pepper, garlic, nutmeg