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One Eastern European kishka type is kaszanka, a blood sausage made with pig's blood and buckwheat or barley, with pig intestines used as a casing. Similar to black pudding, it is traditionally served at breakfast.
It can be eaten cold, heated whole on a grill or nonstick skillet, cut into rounds and fried, or removed from the casing and heated like hash.
Ingredients: Barley, Pork, Liver, Beef Blood, Salt, Natural Flavors, Dehydrated Vegetables, Sugar, Sodium Salt, Riboflavin.
Other Names for Kiszka
Pronounced: (Keesh-kah)
