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Krakow [cooked, smoked sausage] Very lean pork, cut from the blade, is coarsely ground and mixed with finely chopped beef.  the mixture is seasoned and stuffed into beef middles 3 in. in diameter and 20 in. long.  The sausage is then smoked and cooked.   Krakow is usually served sliced and cold.

Ingredients: Beef, pork
Seasonings:  Black pepper, garlic, salt, sugar

Kebob Keilbasa Kirsh Kiska Knackwurst Knead Knoblauch Konvectomat Krakow Kummel

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