One of our newest varieties of Polish blood sausage! The Original Krupniok Blood Sausage is a bit smaller than our fabulous kiszka. It's made with barley and a little extra spice and seasoning. You'll love it cold with our Kosciuszko Mustard, warmed up on a grill or sautéd and paired with grilled onions. 

This Silesian term for blood sausage is interchangeable with kiszka, although, kiszka tends to have a higher barley-to-pork-blood ratio while krupniok is noticeably darker, with more blood than barley.

Grilling adds a wonderful flavor to Krupniok and Kiszka and is a favorite cooking method especially in the summer. Do not pierce the skins. Cook over a low flame using a gas grill, and cook slowly to prevent the skins from bursting. For a charcoal grill, wait until the charcoal has some white ash and is not too hot. You can cook with your grill’s lid down to heat the sausages through. Serve with Rye Bread and Sauerkraut

Sauteed Onions and Kaszanka:

Ingredients 2 medium sized yellow onions 1

pound fresh Kiszka

1 tablespoon olive oil

Salt and pepper as per taste

Prepare the onions first by peeling and making thin slices. Preheat a thick skillet over medium high heat setting and add olive oil. While oil becomes hot and saute onions. Stir and continue cooking till onions are lightly browned. Reduce heat and sliced 0.5 thick kiszka slices. Cook sauteed onions and Kiszka until there is no moisture left. Serve with Rye Bread or Mashed Potato.