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A krakowska is a hard Polish sausage made of pork, typically heavily seasoned with garlic and other spices. The word â krakowska â literally means âof Krakowâ or âfrom Krakowâ in Polish. Krakow is a city in the south of Poland, and krakowska sausage is believed to have originated there in the 1600s.
This regional Polish soup is much more tart than a typical kapusniak, the name of which derives from the word kapusta, meaning cabbage. Kapusniak is usually prepared on bacon or ribs stock, oftentimes with an addition of some diced sausage. Both Polish soups are sour, but less than the mere sauerkraut.