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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.
Kielbasa is also one of the most traditional foods served at Polish weddings. Popular varieties include: 1  kabanosy, a thin, air-dried sausage flavoured with caraway seed, originally made of pork. 2  kieÅbasa wÄdzona, polish smoked sausage, used often in soups.3  krakowska, a thick, straight sausage hot-smoked with pepper and garlic; its name comes from Krakow.  krakÃ³wausage is a staple of Polish cuisine and comes in dozens of varieties, smoked or fresh, made with pork, beef, turkey, lamb, chicken or veal with every region having its own speciality. Of these, the KieÅbasa Lisiecka, produced in MaÅopolskie, has, since late 2010 had PGI protection.