Kaszanka - Polish Blood Sausage

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StefanS
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Re: Kaszanka - Polish Blood Sausage

Post by StefanS » 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.
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redzed
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Re: Kaszanka - Polish Blood Sausage

Post by redzed » Sun Jan 31, 2021 18:50

I use frozen blood, and as Stefan stated, you don't need to do anything. It already is strained and might have salt added to it. Just mix well and use. Just pretend you are adding wine because that's what it looks like. :D
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jjnurk
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Re: Kaszanka - Polish Blood Sausage

Post by jjnurk » Mon Feb 01, 2021 13:34

Thx guys. Not sure if it is strained or not but will soon see :D .
JjNUrK
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