Kishka is a blood sausage made with pig’s blood, buckwheat grouts, and a mashing of pork products like skin, intestines, etc.
The sausage is popular here in the Midwest where a lot of the Polish people emigrated.
Blood sausage is usually messy prep work. Not one for the faint of heart.
A quick pan fry will break down the kishka coins into a ground meat consistency. It isn’t the most appealing-looking but the taste makes up for its suggested appearence.
Served with fried potatoes garnished with Rosemary.
The salty potato forked with the mashed Kishka is a pleasing bite. It tastes similar to Liver Sausage.
Pan-Fried whole, the kishka softens up but once cut, the blood sausage oozes onto the plate. Served here with quick-fried sauerkraut.
The power bite combination of potato-kishka-sauerkraut was most satisfying. Only if I had a quality Polish beer like Zywiec, it would have completed my lunch.
Beer, Polka, and Kishka, the trifecta of Midwestern heritage!
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