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Black pudding & kaszanka


Polonius3 1,000 | 12,446
18 Jan 2012 #1
Are black pudding, Polish kaszanka and Gerrman Blutwurst more or less the same? If not, how do they differ? Which do you like best?
Zman
18 Jan 2012 #2
So you do not know how the German differ from the Polish chow?
Zman
19 Jan 2012 #4
just wait until Pol3 answers, Rybnik... He's all into the PL/G enmity
pam
19 Jan 2012 #5
all i know about black pudding, is that it is basically fat and a small amount of meat, and pigs blood. it is sto procent disgusting. was forced to try it once....never again.
dtaylor5632 18 | 2,007
19 Jan 2012 #6
It is a thing of genius pam :) But every each own to their tastes :)
pam
19 Jan 2012 #7
It is a thing of genius pam

it is not a thing of genius. it is just revolting food. it is on a par with flaki!!
rybnik 18 | 1,462
19 Jan 2012 #8
it is on a par with flaki!!

I love flaczki! and kaszanka too- fried with onions. Mmmmm
Polsyr 6 | 769
19 Jan 2012 #9
I also like kaszanka and flaczki...

Kaszanka has grains in it by the way...
Zman
19 Jan 2012 #10
and "czernina" is nowhere to be found anywhere here in PL noawadays....... I still would cherish it if I was offered!
OP Polonius3 1,000 | 12,446
19 Jan 2012 #11
For czernina visit the Złota Kaczka or Monidło restaurants of Poznań. Smacznego!
rybnik 18 | 1,462
19 Jan 2012 #12
czernina" is nowhere to be found anywhere here in PL noawadays....... I still would cherish it if I was offered!

I had some in Zabrze not too long ago
ShAlEyNsTfOh 4 | 161
19 Jan 2012 #13
Are black pudding, Polish kaszanka and Gerrman Blutwurst more or less the same?

yes.

in fact polish and german cuisine is almost exactly the same.

same meats, breads, cheeses - different names.

that's all.
teflcat 5 | 1,032
19 Jan 2012 #14
It is a thing of genius pam

That it is.

it is sto procent disgusting. was forced to try it once....never again

Pam, how can you say that? If there is the right proportion of blood and fat, black pudding is sublime, especially when served with bacon and eggs.

Polish black pudding tends to fall apart in the frying pan; English, Irish, Scottish and French pud has a firmer texture and stays together.
JonnyM 11 | 2,620
19 Jan 2012 #15
sublime, especially when served with bacon and eggs

Heaven. Try frying it up with green apples like the french do.
Polsyr 6 | 769
19 Jan 2012 #16
Jeez you guys made me real hungry and it is still two hours before lunch time... lol...
pam
19 Jan 2012 #17
am i correct in thinking that the irish have something called white pudding that is served for breakfast? i have a vague memory of hearing about this. if i am right, does it mean that white pudding has an even higher fat content than black pudding? just the thought is making me feel ill:(
pawian 176 | 13,997
5 Sep 2020 #18
Polish black pudding tends to fall apart in the frying pan;

Yes, exactly, when I fry it on both sides coz I like crispy foods, I have to flip it carefully so that it doesn`t fall apart.

English, Irish, Scottish and French pud has a firmer texture and stays together.

Interesting. Why is it so?
jon357 66 | 16,187
17 Sep 2020 #19
Why is it so?

It uses (in the case of black pudding) oatmeal. Rather than kasza which expands when heated.
pawian 176 | 13,997
18 Sep 2020 #20
Wow, a very scientific explanation, indeed. I wouldn`t guess it.
jon357 66 | 16,187
18 Sep 2020 #21
It took me 20 years to figure this out!

Hard to know which is 'better', kaszanka or black pudding. It probably depends on how you're serving it and what with. Plus, with comfort food it depends on the context and the memories. Right now, I'd eat either.
pawian 176 | 13,997
19 Sep 2020 #22
kaszanka or black pudding

Let`s not forget there are more varieties, primarily krupniok and probably kiszka. These 3 are said to be a little different but I never studied it too deeply. Krupniok is sold in larger and thicker casings than kaszanka.
jon357 66 | 16,187
19 Sep 2020 #23
These 3 are said to be a little different

Kiszka certainly; it's in a class of its own. I feel hungry now!

Krupniok

Though not hungry for krupniok; there's just something about it.
pawian 176 | 13,997
19 Sep 2020 #24
Here are pics which show differences but let`s be honest, I saw many photos in which those foods look the same. So probably it is the matter of ingredients: cereals, blood, fat etc.


  • Krupniok - the thickest of all

  • Kaszanka - the darkest of all

  • Kiszka - lighter than kaszanka
jon357 66 | 16,187
19 Sep 2020 #25
Here's a black pudding for comparison. From Chadwick's of Bury, a very traditional maker:



pawian 176 | 13,997
19 Sep 2020 #26
Hmm, those pieces of fat are quite conspicuous. Do people ever eat it uncooked? I sometimes slice kaszanka and eat it on a sandwich.
jon357 66 | 16,187
19 Sep 2020 #27
Hmm, those pieces of fat are quite conspicuous.

The cheaper kind in supermarkets don't have that. That pic is from the most traditional supplier who win prizes.

Do people ever eat it uncooked?

I've seen that happen however it isn't very common.Usually it's sliced and fried.
pawian 176 | 13,997
19 Sep 2020 #28
The cheaper kind in supermarkets don't have that.

Does this fat serve practical purpose like the one in bacon? Namely, to melt in the pan and become frying oil?
jon357 66 | 16,187
19 Sep 2020 #29
I suppose it could. In the ordinary stuff where the bits of fat are much smaller, it soaks into the rest when you cook it. Black pudding doesn't need much oil when you fry, so presumably it lubricates too.

I've only ever bought the basic kind.
pawian 176 | 13,997
22 Dec 2020 #30
it soaks into the rest when you cook it.

Yes, and the dish turns into a soft pulp which I abhor. That is why I fry it longer to get a crispy layer on all sides.


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