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
Pork skin, Pork jaws, Pork liver, Beef blood, Water, Black pepper, Vegetable Seasoning Vegmix (salt, vegetables, carrots, celery, pasrley, sugar, monosodium glutamate, corn starch, spices), Granulated Onion, Marjoram, Salt
How to defrost
In order to guarantee their quality, great taste and safety, all deli meats are stored frozen in Polana’s warehouse and are shipped in frozen condition to customers around the U.S. in a specialty shipping container with a cooler and dry ice. If you ordered a deli product from Polana.com, it will arrive to you frozen. Upon receiving your package, if you do not wish to enjoy these foods right away, please place the products back in the freezer immediately. Once you are ready to enjoy your deli meats from Polana, simply remove them from the freezer and place them in your refrigerator to thaw. Allow the meats about 12 hours to come back to their original texture, taste and condition.
- If you ordered a pre-cooked or smoked meat - it is ready to enjoy! Try it cold or build it into your favorite dishes!
- If you ordered our fresh biala or blood sausages please reference the cooking instructions on the product pages to see how best to prepare and enjoy these meats.
Once your krupniok links have fully thawed in the fridge, it's time to cook them and enjoy! There are a number of ways to enjoy this traditional Polish meat. A few of the most common preparations include grilling, frying on a skillet, or baking in the oven. See this blog article for detailed instructions on how to prepare your kiszka on the pan or in the oven.
We also highly recommend enjoying this blood sausage hot off the grill in the summer. When preparing the Krupniok links, 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. Enjoy with fresh sauerkraut & mustard!