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Post by Deleted on Apr 26, 2019 16:33:15 GMT -5
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Post by Clipper on Apr 26, 2019 17:11:06 GMT -5
Looks good PB. I might modify the recipe a bit and instead of sushi I would wrap the pickle in the Krakowska, add a slice of good cheese, put it on a roll and heat it in the oven just until the cheese melted. that sushi in the photo would also be great on a Ritz cracker. I would probably have a hard time finding the Krakowska down here. I suppose it would be an unforgiveable offense if I made it with Genoa salami for lack of good polish cold cuts. lol
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Post by Deleted on Apr 26, 2019 19:24:24 GMT -5
I think that is Krakowska .
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Post by Clipper on Apr 26, 2019 21:13:27 GMT -5
I have never seen Krakowska for sale anywhere other than the Pulaski Meat Market or Haps. Not such meat markets around here. Heck, the only kielbasa we can buy around here comes in a blister pack from Johnsonville, or a store brand. Believe me when I tell you that it is nothing that even resembles real polish sausage.
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Post by Deleted on Apr 27, 2019 10:31:23 GMT -5
  Krakowska Dry Sausage Krakowska is a type of Polish sausage, usually served as a cold cut. The name derives from the city of Kraków. It is made from cuts of lean pork seasoned with pepper, allspice, coriander, and garlic, packed into large casings, and smoked. English-speaking countries often use the German name for the sausage, Krakauer. Wikipedia |
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Post by Clipper on Apr 27, 2019 10:51:08 GMT -5
I haven't had Krakowska in many years. I used to buy it for Kathy's dad and bought some for myself a couple of times. I don't remember what it actually tasted like. Judging from the photos you posted PB, and the spices it describes, it probably is very similar to a salami. Hmmm. I may try making the sushi recipe with a good salami as a substitute, and I probably will eat it on a cracker or serve it as an appetizer at a picnic skewered with a tooth pick. I miss being able to shop at Pulaski Meat Market. I love most Polish foods and they always have a great variety either frozen or fresh and ready to take home and cook.
Kathy's dad also loved their Studzienina (polish headcheese) and kapusta. I still eat kapusta often as a side dish. I love braised cabbage so we almost always have it as a side to kielbasa. Kathy makes it with diced bacon, onion, minced garlic, salt and pepper. I love the stuff so she always cooks an entire head of cabbage and I eat it for two or three days.
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