Kiszka From Start to Finish With Pictures--Polish Blood Sausage

[couger78]

Nice work, Shannon, and I really appreciate the pictorial of the process.

I would've enjoyed also seeing the 'blood-added' shots, but I understand the challenges of focusing on the job at hand and remembering to capture images of the whole process.

IF I ever come across a vendor of fresh pork blood, this is one version I would consider—although I need to use the gluten-free buckwheat vs the gluten-containing barley.

Kevin

 

[shannon127]

So Sorry Man I hope no hard feelings totally my fault with my big mouth

No worries at all.  It is not the first time.  I went to a conference one time where I had to share a room with another person.  When I checked in, the staff started freaking out that I was a guy and what were they going to do, as all the rooms were full.  The upgraded me to a suite, so it all worked out well.

 

[shannon127]

Nice work, Shannon, and I really appreciate the pictorial of the process.

I would've enjoyed also seeing the 'blood-added' shots, but I understand the challenges of focusing on the job at hand and remembering to capture images of the whole process.

IF I ever come across a vendor of fresh pork blood, this is one version I would consider—although I need to use the gluten-free buckwheat vs the gluten-containing barley.

Kevin

Kevin,

I actually did take the shots, but did not save after I viewed them.  The next shot overwrote the previous on.  Making it with buckwheat is actually more traditional in most of Poland, as barley has much better uses

 

[ifitsdeadsmokeit]

Looks very good.  Thanks for sharing.

 

[smoking b]

Originally Posted by Shannon127  

  Here is a pic from my psuedo Irish Breakfast this morning.

full.jpg

• shannon127
• Jan 20, 2013

Looks good Shannon! Do you crisp it up?

 

[shannon127]

@Jeremy--Aye

 

[chef jimmyj]

I had the opportunity to Taste Shannons Kiszka last night...It was really good! It is a good intro to the world of Blood Sausage as it has the flavors of the Pork and Liver and a slight but no where near offensive, Iron taste, it is Blood Sausage after all. I ate it both out of hand, your Mrs. is on to something here bro, and sliced and Fried in Butter. I have had some pretty hardcore Kiszka and this is much more to my liking. I did add some Salt at the table but that may just be a personal taste issue. Definitely Try it Guys, it will be a nice addition to your repertoire...JJ 

 

[moikel]

There must be a lot of versions around the world from the days when blood was always saved. Without even pretending to know much I figure there are 2 broad strands.1) Blood mostly with a few bits,onion,grain,fat or even that funky version that linguica posted over in nose to tail with raisans & pine nuts.

2)Blood & meat/offal liver you get the idea. More a "all in "sausage. 

Now if I  could just get that Some one stole the kiszka " song out of my head

 

[chef jimmyj]

Just wanted to add an update...Had some of the Kiszka that was 4 days old for breakfast it was Better after a couple of days! Really great...JJ

 

[shannon127]

My Parents had that record!...JJ

Mine too... When i was a young boy, On Sundays at my grand parents house everyone would gather around the record player and this was one of the favorites

Sundays at the Grandparents house in Eynon...Giant Tube Radio went on at Noon and non-stop Polka for the next 2 hours...JJ

I am pretty sure my grandmother a groupie following along on tour.  Well at least to polka pride on Saturday afternoons