Blood Sausage

Kijek · Post by **Kijek** » Fri Feb 23, 2018 18:54

My wife is going out to dinner with her girlfriends, so I can finally eat my Kishka.

Post by **redzed** » Fri Feb 23, 2018 19:33

Kijek, can you post the ingredients in that creation?

Kijek · Post by **Kijek** » Sat Feb 24, 2018 20:51

Shoot I saw this too late and the package is gone. But I will say this, it was one of the most flavorful kishka I ever had and I'm gonna order more.
I order it from Usinger Sausage Co.

Post by **redzed** » Sat Feb 24, 2018 21:14

Ya gotta make your own pilgrim!

http://wedlinydomowe.pl/en/viewtopic.ph ... t=kaszanka

Post by **Bob K** » Sat Feb 24, 2018 21:16

https://www.usinger.com/deli/blood-sausage/kishka.html

Post by **redzed** » Sat Feb 24, 2018 22:06

Here is something to go along with that kiszka.

https://www.youtube.com/watch?v=iCFBef0NhDY

Kijek · Post by **Kijek** » Sat Feb 24, 2018 23:17

That's a god one Redzed, reminds me of Sundays at my grandparents house.

and a beautiful looking kishka you made, I wish we were neighbors.

Yeah that's it BobK, and the no blood was new to me so I tried it, also very good and would buy again.

Now as far as making my own kishka, I was I could get the blood to do it. Now I have looked for it, but from my understanding is USDA will not allow the sale here in the US.
I may be wrong, and maybe things have changed, not sure. I was thinking on trying to see if I could get some from a pig farmer.

What's your guys take on getting blood?

UPDATE ON BLOOD, I just noticed Sausage Maker Co sells dried pig blood, what do you think about that product?

Post by **Bob K** » Sun Feb 25, 2018 03:05

Kijek wrote:Yeah that's it BobK, and the no blood was new to me so I tried it, also very good and would buy again.

The stuff you had-

Ingredients: Cooked Buckwheat Groats, Pork, Pork Snouts, Pork Skins, Beef Blood, Pork Liver, Onions, Salt, Spices, Sodium Nitrite

They do make a variety of Kishka with no blood. https://www.usinger.com/deli/blood-saus ... -1076.html

I believe others on the Forum have tried the dried blood

Kijek · Post by **Kijek** » Sun Feb 25, 2018 16:29

Well at least you didn't NO!!!! stay away from the dried blood, I'll try it.
And yes I did try the No Blood Kishka at Usingers, very good.

Post by **Bob K** » Sun Feb 25, 2018 16:44

Before you do read these:

http://wedlinydomowe.pl/en/viewtopic.ph ... lood+dried

http://www.wedlinydomowe.pl/en/viewtopi ... ried+blood

Kijek · Post by **Kijek** » Sun Feb 25, 2018 16:52

I will thanks

Post by **redzed** » Sun Feb 25, 2018 17:02

I'm lucky in that there is an abattoir about an hour's drive from me that will save some blood for me when I call ahead. I have also purchased frozen pork blood from a store that caters to Filipinos, who make a popular stew with it. Kijek, scout out your area for Filipino supermarkets, they might have blood. Failing that, dried blood will work too. Sometimes we have to work with what we have. Pork blood results in a lighter coloured product, while beef blood will make it much darker, almost black off the fry pan. As you can see from the recipes, you really don't need much.

As to a kiszka without blood, there are many variations, one is "kaszanka biała", which essentially the same product as "kaszanka", but minus the blood.

It's been a while since I had some blood sausage, and this discussion has given me an appetite for some. I think this has a lot to do with my Polish DNA.

Kijek · Post by **Kijek** » Mon Feb 26, 2018 00:11

Glad to hear your having DNA problems like me.

I'm planning on checking markets Asian, Latin and the alike........
Soon as I get back from hospital, going for another heart surgery tomorrow, this one is a touch up surgery on my valves.
I'll be back in touch with you all soon.

Kijek · Post by **Kijek** » Wed Feb 28, 2018 13:07

Well I'm still alive LOL!
Wednesday Morning still in hospital but will be going home today.
Can't wait for some good food, and my heart problems aren't from clogged arteries those are clean, it's heart valve & atrial fibrillation issues.
So I can still make and eat the good stuff,

Post by **redzed** » Wed Feb 28, 2018 16:03

Wishing you a speedy recovery ole' boy! No doubt that soon you will be back better than ever and cranking out bushels of sausages!