Talk:Kraków sausage

Merge?
Would this be better off merged into the main kielbasa article, it's never going to be much more than a stub? FlagSteward 00:39, 1 October 2007 (UTC)
 * I think so too. Maikel (talk) 23:56, 1 January 2008 (UTC)
 * I think that, here in the US, almost all people (with no knowledge of the Polish language) would be surprised to hear that krakowska is a type of kielbasa (as it is thought of in Poland, I understand), as we think of the two as very different things. Kielbasa here is thought of only as the thick sausage (kielbasa wiejska, similar to the familiar Italian sausage, but with different seasonings, in smoked or fresh form) always served cooked, whereas krakowska is a sandwich-size cold cut (luncheon meat) always served cold, most often in a sandwich. If you go to a Polish-style deli or meat store in the US, you better not ask for kielbasa if you want krakowska or kabanosy! You'll be asked in reply, "Fresh or smoked?"--BillFlis (talk) 18:25, 2 January 2008 (UTC)

Pronunciation?
In German, ("Krakauer") the stress is on the first syllable, KrAH-cow-urh  or 'kʁaːkaʊɐ, if my IPA skills don't suck too much. —Preceding unsigned comment added by 64.9.61.134 (talk) 00:44, 13 May 2010 (UTC)

Morliny Krakowska sausage
This brand (popular in the UK) contains beef as well as pork. Is that normal? 86.179.247.69 (talk) 20:17, 13 March 2016 (UTC)