Blood Sausage

Also called "kiszka," "kaszanka," "kishka," "krupniok," "black sausage," or "black pudding," this traditional Polish sausage is made with pork trimmings and 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! Link is approximately .5 lb.