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Link Beef Blood Sausage - Krupniok - Polana

BEEF BLOOD SAUSAGE LINKS - Krupniok

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  • $ 1679


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How to defrost

BEEF BLOOD SAUSAGE LINKS - Krupniok
Krupniok is a type of blood sausage specific to the Silesian (Śląsk) and Opole regions of Poland. It is there, during the 19th century, when the area was a large European center for mining and heavy industry, that the recipe for this hearty sausage product was developed. It became a tradition of the mining communities that needed to consume foods with a high calorific value. The Silesian “Krupniok” is a traditional type of Polish blood sausage, but differs from other varieties in the proportion of the ingredients found inside of it. The Krupniok sausage has a lower share of groats and more of the raw meat components as compared to other Polish blood sausages. This makes the sausage darker in color and gives it a crisp structure. A combination of spices, groats, liver, onions and pepper give this sausage a special flavor and aroma. You'll love it cold with our Kosciuszko Mustard, cooked on a grill or sautéd and paired with grilled onions!

Weight: 4 links, approx 1.5lb. The freshness of sausages is not affected if vacuum pack unseals during transit. This is sometimes caused by the moisture of the sausages.

When preparing the krupniok, 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.

Smacznego!

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