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August 23, 2021 1 min read
Kiszka (try saying it as KEESH-kah), in Poland more known as kaszanka, is a type of a sausage made with fresh pig’s blood.
Yes, you read that right. FRESH pig’s blood.
Like most delicacies of Polish cuisine, this sausage is not for vegans, however, nowadays it is easy to find vegan options that replicate even this type of traditional food. There is even a vegetable type kishka for Passover, a Jewish tradition, or a potato-made variant for those who prefer it meat-free.
Also, interestingly, many of the world’s cuisines have their own variations of the blood sausage, and it is believed that kishka has actually travelled to Poland from other countries, like Germany.
But how has food made from animal blood even become an (edible) option?
In the times where food, especially meat, was scarce, people made sure not to create any unnecessary leftovers during slaughter. Blood, a byproduct of this process, with lots of nutritional benefits, was collected and used for the creation of foods that were thought to strengthen up the body. After all, calories in kishka (about 200 per about 100g) ensured energy for the whole working family.
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While kishka calories can be affected depending on the ingredients used to prepare it, we will demonstrate a traditional kishka recipe. Of course, what is the best kishka recipe is a question that will remain unanswered - as it comes to all traditional dishes, every Polish family has their own recipe for making the kaszanka they all love and pride themselves on. The recipe for kishka differs also from one region of Poland to another, and you will find this sausage is made in different thickness, length, and even shade of red or brown.
Apart from blood, traditional kaszanka was made from other animal leftovers, as well as spices and grains. Once made, it was cooked or grilled and served either hot, as a part of a meal, or cold, as a snack on the go. So, wondering how to prepare kishka?
First, you will need to get access to fresh blood - so ask your butcher to keep you some.Author:
Salt, pepper and marjoram
Place pork meat and liver into a saucepan, sprinkle it with salt, cover with water and bring to a boil, then reduce heat and let it simmer until soft. Then, divide liquids from solids and let it cool. When meat becomes cool, you can grind or blend it.
Remove fat off the liquid and add water, as well as more salt - and bring to a boil again. Add grains and let them cook nicely, then move to the oven and bake for half an hour.
Once that is done, mix meat and grains and add more salt if necessary, pepper as well as marjoram. Add blood and mix everything well, then stuff into intestines, tie ends, place in a pot with warm water and cook for another half an hour.
Serve on its own, with bread, or combined with other grains and sour salads.
And as you enjoy your homemade kishka and feel revived by the kishka nutrition, browse our shop for Polish merchandise delicacies, listening to the polka - kishka song hit:Who Stole the Kishka.
Calories shown are for one slice.
Calories 230, Carbs 24 grams, Fat 14 grams, Protein 3 grams
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