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Unread 12-07-2012, 07:22 PM   #16
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krakowska and wiejskaare are great when moderately cold smoked and then brought to cooking temperature.

krakowska is similar to what we call Kielbasa except fresh onion and garlic are incorporated into coarsely ground pork. Wiejskaare is pork and veal version of the same.

Kielbasa is a generic word for sausage of all types in the Slavic block of nations. Here in the United States we use the term to refer to a smoked form of Polish Sausage.
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