Hello all,
Anyone into Kiszka or Blut-Zungenwurst? Here in Michigan it is now illegible to sell sausage with real blood in it. Actually, the problem is a sample of the blood has to be sent in to the USDA for inspection which takes a week or longer to do. In the meantime, your blood spoils. So to get around this and still sell Polish Kiszka, the stores substitute Kitchen Bouquet for the blood. Talking with one butcher, he claimed blood had no taste and was only used for coloring of the sausage. I'm not so sure about that!
Nevertheless, my local slaughter house told me they'd sell my a pint or quart of blood if I needed it.
For those of you who have not made these sausages due to the unavailability of blood, you might want to look for a product sold in Oriental stores called "Dugo Ng Baka" which is fresh or frozen beef or pig blood.
See reference to Dugo Ng Baka here:http://lpoli.50webs.com/index_files/Blut-Zungen.pdf
Otherwise, I'd be interested in how your blood sausages are turning out!
Ricko,
It just so happens I finised my last Kiszka this afternoon. It was from Larry's in Bay City Mi and it tasted real good here in Texas. :D. I am really going to miss the stuff if it has to stay changed this way. By the way, its the only food of my heritage that the rest of my family doesn't seem to fight me over. I get it all to myself.
Ken
QuoteBlut-Zungenwurst
A favorite breakfast item in these parts. I make my own blood sausages using blood reconstituted from dried blood.
Been ages since i stirred the pot of blood for sausage.