Krakow [cooked, smoked
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.
Seasonings: Black pepper, garlic, salt, sugar