EntropySink
Nothing & Everything => Open Discussion => Food and Naked Yodeling => Topic started by: Jake on September 29, 2012, 06:35:51 PM
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this is one of my favorite traditional polish dishes - Kaszanka (http://en.wikipedia.org/wiki/Kaszanka) (kashanka) and sauerkraut. You fry the sausage and onion on real low heat, ten minutes before it is done you dump some sauerkraut into it and let it heat up. You should eat it with bread - but I'm back to low carb, so skipped it this time. Once you get passed the fact of the name, "blood sausage", this dish is excellent - we eat it about once a month.
(http://sphotos-b.xx.fbcdn.net/hphotos-snc6/244199_10100559785243009_1757775856_o.jpg)
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Is it called blood sausage cuz of the next day? Lol. Im making the same thing (basically) tonivht
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They call it "morcilla" in Argentina. I'm not a huge fan but I don't mind it.
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From my wife's country: http://en.wikipedia.org/wiki/Mustamakkara
And I detest it. Horrible, burnt, chalky taste. Almost as bad as blood pancakes. http://en.wikipedia.org/wiki/Veriohukainen
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In Korea, it's called Soondae http://en.wikipedia.org/wiki/Soondae
Not bad, but I don't ever go out of my way to order it.