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Krakowska (pronounced: krah-KOV-skah) is a type of Polish sausage (kielbasa), usually served as a cold cut. The name derives from South-East Poland’s city of Kraków (mediaeval capital of the Polish-Lithuanian Commonwealth till late 16th century). It is made from cuts of lean pork, seasoned with pepper, allspice, coriander, and garlic, packed into large casings, and smoked. In the English-speaking countries, it is often called after the German translation of the masculine noun for an inhabitant of Kraków (Polish "Krakowianin"), "Krakauer" sausage (pronounced: krah-COW-er).