Swoodman
15 Sep 2014 #61
I just got some from Kramarczuk's in Minneapolis, MN and fried it up with a scrambled egg and a BIG sauteed red onion, sliced thick. I had to remove the skin because it absolutely refused to take a non-goopy consistency, but it turned out like a pate once it finished and I spread it on some homemade rye sourdough with hot whole grain mustard and a bit of masowiecki cheeese. I threw in a zubrowka/apple juice cocktail to drink, for good measure.
My mouth is in heaven.
My mouth is in heaven.