Market Stall · Smoked Pork Sausage
Kiełbasa Lisiecka
📷 Closely related photo — Photo: MOs810 / Wikimedia Commons · CC BY-SA 4.0
This one sausage is so tightly regulated that only butchers in a specific cluster of villages west of Kraków are legally allowed to call their sausage by this name.
Coarse-cut, cold-smoked over beechwood and studded with garlic, this thick horseshoe sausage is a fixture of Kraków's market stalls and roadside grills, usually sliced thick and eaten with rye bread and mustard straight off the smoker.
Why it's made this way: It grew out of the pork-butchering tradition of Liszki and Czernichów, villages just outside Kraków that supplied the city with meat for generations; the recipe was trademarked in 1930 and later became one of the first Polish foods to win EU-protected status.
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Part of World of Street Food — 690 dishes from 118 countries.
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