Gulya's and IdaKraut, Just got back home from shopping. I stopped at one Oriental market and inquired about blood and the lady looked at me like I was nuts! Went down the road a piece to the next Asian market (Vietnamese) which also had a meat case. They indeed had blood. My choice was pork blood co...

Looks like a great recipe and product, thank you for sharing with us! I can offer this hint, I know it's hard to get a long sausage in a round pan when cooking it which results in having to go with short sausages. Do a Google search for"fish poaching pans". They are long and narrow and work great fo...

IdaKraut, Yes, I did see that recipe on the Poli website which is a great one for all sausage makers! In fact, I'm heading out today to my local Oriental Food stores to see if I can get some blood. Slaughter houses in my area are not allowed to sell blood by the bulk as it is a product that cannot b...

I would like to make some Kiszka, Headcheese and Tongue blood sausage which all use tongues and snouts in their mix. My question is do the tongues and snouts have to be skinned after cooking and grinding? Thank you!