Kiszka lessons

[bob_the_baker]

Learnt a valuable lesson last night while making kiszka for the first time. It's the polish variant of black pudding: a mixture of pork meat, offal, blood and buckwheat groats, seasoned with salt pepper and marjoram. Lesson learnt was that vegetarian sausage skins are water soluble! So after 2 hours of boiling, mincing and stuffing, my beautiful sausage links turned to mulch during the final cook off, requiring me to strain off and re-stuff 2 dozen sausages. Was not happy, clearing up at midnight 😠

 

[Mesquite]

You live and learn... and it didn't happen really because there's no pics

 

[Tonyuk]

I bet they taste good now though,

Tonyuk

 

[bob_the_baker]

Had a couple on the bbq tonight. Have more like this in the freezer, along with 2 dozen Dunns River Jerk Seasoning pork sausages they do taste good. Next time I will use traditional casings and maybe add some garlic salt

 

[Janne]

I find casing made from collagen are the easiest to work with, and strong.

 

[bob_the_baker]

Yeah, I used to use the collagen casings, but switched to the veggie ones as I like to have a few vegetarian sausages in the freezer just in case. I wIll be stocking both from now on.

 

[Janne]

I would like to add - they look delicious!
Once I get a source for fresh pigs blood, I eill myself make a similar sausage, the Czech "Jelito".
The difference seems to be really small. They use boiled Barley, and very little, or no pork fat.