Black pudding & kaszanka

Are black pudding, Polish kaszanka and Gerrman Blutwurst more or less the same? If not, how do they differ? Which do you like best?

So you do not know how the German differ from the Polish chow?

how?

just wait until Pol3 answers, Rybnik... He's all into the PL/G enmity

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.

It is a thing of genius pam :) But every each own to their tastes :)

it is not a thing of genius. it is just revolting food. it is on a par with flaki!!

I love flaczki! and kaszanka too- fried with onions. Mmmmm

I also like kaszanka and flaczki...

Kaszanka has grains in it by the way...

and "czernina" is nowhere to be found anywhere here in PL noawadays....... I still would cherish it if I was offered!

For czernina visit the Złota Kaczka or Monidło restaurants of Poznań. Smacznego!

I had some in Zabrze not too long ago

yes.

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

same meats, breads, cheeses - different names.

that's all.

That it is.


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.

Heaven. Try frying it up with green apples like the french do.

Jeez you guys made me real hungry and it is still two hours before lunch time... lol...

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:(

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.


Interesting. Why is it so?

It uses (in the case of black pudding) oatmeal. Rather than kasza which expands when heated.

Wow, a very scientific explanation, indeed. I wouldn`t guess it.

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.

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.

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


Though not hungry for krupniok; there's just something about it.

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
  

Here's a black pudding for comparison. From Chadwick's of Bury, a very traditional maker:

• 
  
  

Hmm, those pieces of fat are quite conspicuous. Do people ever eat it uncooked? I sometimes slice kaszanka and eat it on a sandwich.

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


I've seen that happen however it isn't very common.Usually it's sliced and fried.

Does this fat serve practical purpose like the one in bacon? Namely, to melt in the pan and become frying oil?

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.

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.