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Blood Sausage


Blood Sausage

Also called "kiszka," "kaszanka," "krupniok," "black sausage," "barley sausage," or "black pudding," this traditional Polish sausage is made with pork trimmings and barley/buckwheat groats ("kasza gryczana") mixed with porcine blood along with salt, pepper, marjoram, and basil. Stuffed into a 46mm+ beef (large) or 32-35mm thick pork (small) casing, cooked in water and then gently cooled. Great when pan-fried or roasted on the grill! Large link is approximately 1 lb, small .5 lb.

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