Smoked Krakow Sausage

Smoked Krakow Sausage

This is pork Krakow sausage in a ring, smoked until the outside is deep red and the inside is fully cooked. It is not a thick deli brick. It is a slimmer horseshoe sausage — easy to slice, easy to brown in a pan, easy to set on a board with bread, mustard, and onion.

The pork is seasoned with garlic and spice, stuffed, then hardwood-smoked. You get snap from the casing, smoke on the skin, and a clean pork bite inside.

Eat it cold. Warm it through. Cut it into eggs or potatoes. Leave it whole on the table and let people cut their own.