Liver Sausage with Mushrooms

Post by **redzed** » Fri Oct 24, 2014 16:57

Bob K wrote:That looks great!! The smaller diameter is perfect for Hors d'oeuvres.

I thought kiszka was a blood sausage?

Yes it's nice on a cracker with a small dollop of mustard or horseradish with beets.

In Polish the definition of "kiełbasa" is more restricted than the equivalent English word "sausage". Kiełbasa is made of meat from a dressed carcass and must be cased. Whereas the term "kiszka" (literal translation gut, or intestine), is used to describe cased products made from offal and non animal ingredients such as potato (kiszka ziemniaczana).

So in Polish a liver sausage is a Kiszka wątrobiana, and if spreadable a kiszka pasztetowa.

Hope this clears things up.

Post by **redzed** » Fri Oct 24, 2014 17:03

Wurstastrophe wrote:Great looking sausage!

Thanks Wurstastrophe! Welcome to the forum. And that's a great handle! Are you a seasoned wurst meister or just embarking on this great hobby?

Post by **Bob K** » Fri Oct 24, 2014 17:14

Thanks!

With my heritage I will just call it Leberwurst with mushrooms

Wurstastrophe · Post by **Wurstastrophe** » Fri Oct 24, 2014 18:17

redzed wrote:
Wurstastrophe wrote:Great looking sausage!
Thanks Wurstastrophe! Welcome to the forum. And that's a great handle! Are you a seasoned wurst meister or just embarking on this great hobby?

Thanks for the welcome. I'm no expert...just a long time enthusiast.