How To Cook Kishka Sausage - How To Cook. Let it caramelize for a few minutes before mixing again. Stir and let caramelize again.
Making Kiszka Polish Blood Sausage
Set the oven to 350ºf. Traditionally blood sausage is found in many cultures and is very similar to boudin. Remove metal clips and string then serve. Do not use a baking sheet, as the juice will come out of the sausage when it is cooked. Enjoy on bread or with a side of fried egg. Pour the oil or place the baking paper on the bottom of the oven dish. Do not use a cookie sheet, since the sausage will produce juices as it cooks, which will run. Let it caramelize for a few minutes before mixing again. Peel casing off kiszka, slice into smaller pieces and add to onions. “a cook turns a sausage, big with blood and fat, over a scorching blaze, without a pause to broil it quick” a quote from homer’s odyssey was most likely referencing a blood sausage (kishka) such as pictured to the left is of slavic origin and literally means “gut” or “intestine”.
Set the oven to 350ºf. Prepare a medium size saucepan, add a teaspoon of butter and chopped fresh onions, fry onions on a slow heat for couple minutes. At this temperature, the product will be tender and juicy and you can taste all. We recommend cooking the sausages for 10 to 15 minutes or until a meat thermometer reads an internal temperature of 60°c to 65°c (140°f to 150°f). Mix until sausage breaks up and onions are somewhat combined with the mixture. Traditionally blood sausage is found in many cultures and is very similar to boudin. Kiszka is also called kaszanka. Let it caramelize for a few minutes before mixing again. Let kiszka melt, move with a fork so it does not get burned. (if the whole sausage fits in your baking tray, it is unnecessary to cut them in. Set the oven to 350ºf.
