Krakowska

As Krakow (Polish Krakowska ) is called directly or as shortening different types of sausage in Central Europe. The name refers to the Polish city of Krakow (Polish: Kraków).

Germany

• In Germany, one generally referred to as Krakow and Polish cooking a boiled sausage with coarse flesh insert. It consists of equal numbers of cattle meat and a mixture of pork belly and other pork, the coarse ( 5 mm) is minced. Typical spices are nitrite, pepper, paprika, nutmeg and garlic. The mass is filled into ring casings having a diameter of approximately 45 mm. The sausages are smoked one hours hot and steamed for 30 minutes. After they are cooled, they are smoked 6 hours cold. A variant of this is the Kawassy is used in place pork belly bacon without rind. The ham Krakow differs in the fact that one-third low-fat, entsehntes pork, bacon and beef sausage meat will be used. The other preparation is identical. Cracow sausages are made from the basic mass of Krakow. Depending on the recipe, the mass is, however, crushed fine. The main difference consists in that they only have a piece weight of 100 g, and are filled into the hog in diameter of about 30 mm. The cooking time is relatively short, by one hour and 20 minutes brewing hot smoking.

• Krakauer ham sausage is made ​​from 80 % fat, entsehntem pork and 20% beef meat. To prepare the pork before you pökelt few hours. Subsequently, seasons it, kuttert it roughly, and then merges it with the bovine meat. Typical spices are nitrite, pepper and mustard seeds. The casing is used midguts diameter of more than 65 mm. The sausages are smoked first hot and then steamed for 2 hours. Then they are inedible without further maturation.

• Raw Krakow is a cut resistant, coarse- grained Rohwurstsorte from roughly gekuttertem pork and finely minced beef. The ratio is about two to one. Typical spices are nitrite, pepper and garlic. The mass is filled into ring casings having a diameter of at least 45 mm. The sausages are smoked 24 hours cold and then mature to 3-4 days for consumption ability.

Austria

• As Krakauer with out a factual name you designate meat sausages from 85 % cured pork entsehnten I ( best quality ) and 15% meat. It can be a part potato starch are added.
• As Krakow is called sausages from 70 % cured entsehnten pork and 30 % meat. It can also be added to potato starch.

In Austria, Krakow was also included in the Traditional Food of Life Ministry for the whole of Austria registers. Since 2009, ham sausage and Krakow, as well as before the Second World War, reunited under a quality requirement.