Author Topic: kaszanka - aka blood sausage  (Read 1254 times)

Jake

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kaszanka - aka blood sausage
« on: September 29, 2012, 06:35:51 PM »
this is one of my favorite traditional polish dishes - 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.

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Steve

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Re: kaszanka - aka blood sausage
« Reply #1 on: September 29, 2012, 06:37:08 PM »
Is it called blood sausage cuz of the next day? Lol. Im making the same thing (basically) tonivht
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Perspective

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Re: kaszanka - aka blood sausage
« Reply #2 on: September 29, 2012, 10:02:38 PM »
They call it "morcilla" in Argentina. I'm not a huge fan but I don't mind it.

Betazep

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Re: kaszanka - aka blood sausage
« Reply #3 on: December 22, 2012, 11:00:31 AM »
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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jkim

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Re: kaszanka - aka blood sausage
« Reply #4 on: December 22, 2012, 01:15:21 PM »
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.
definitely bas