Made with pork trimmings and buckwheat for rich, authentic flavor
Contains porcine blood for traditional taste and texture
Cooked gently and cooled to preserve freshness and quality
Versatile preparation options: pan fried or roasted on the grill
Natural pork casing ensures traditional appearance and taste
Summarized by Shop
Also called "kiszka," "kaszanka," "kishka," "krupniok," "black sausage," or "black pudding," this traditional Polish sausage is made with pork trimmings and buckwheat groats ("kasza gryczana") mixed with porcine blood along with salt, pepper, marjoram, and basil. Stuffed into a 36-38mm natural pork casing, cooked in water and then gently
