Re: Kaszanka - Polish Blood Sausage
Posted: Sun Jan 31, 2021 18:40
Just thaw it in refrigerator then use food processor to liquidity/homogenize it and use it. If it is blood with salt add less salt to mince. Once thawed blood shouldn't be frozen again. Average usage of blood is 1 liter to 1 kg dry groats before boiling. Or 1-1.5 liter to 10 kg ready mince. Blood should be used like last addition over hot groats, then everything mixed. Casing filling should be done when mince still warm.