Homemade Sausage Making

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

Kijek, can you post the ingredients in that creation?

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.

Ya gotta make your own pilgrim!

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

Here is something to go along with that kiszka.
https://www.youtube.com/watch?v=iCFBef0NhDY

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?

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

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.

Before you do read these:

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

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

I will thanks

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.

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.

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,

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