Quote:
Originally Posted by happy_terd
Title: Blood Sausage (Kiszka)
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Have you tried to make this yourself? It would be more interesting if you have....
Blood sausage is - if oldfashioned - quite common where I live, and thus I have not made it myself, just bought it ready-made at the butcher. But I've thought it could be interesting to make myself one day, and good advice would be welcome.
Also, a few times I've thought that a tiny amount (such as 1-2 tablespoons) of blood would be a good addition to a gravy/sauce, but I haven't tried that yet.