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This article is within the scope of WikiProject Poland, a collaborative effort to improve the coverage of Poland on Wikipedia. If you would like to participate, please visit the project page, where you can join the discussion and see a list of open tasks.PolandWikipedia:WikiProject PolandTemplate:WikiProject PolandPoland articles
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)[reply]
I think so too. Maikel (talk) 23:56, 1 January 2008 (UTC)[reply]
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)[reply]
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)[reply]
