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34-523: This article is about the surname. For the Polish blood sausage , see kaszanka and kishka (food) . [REDACTED] Look up kiszka in Wiktionary, the free dictionary. Kiszka is a surname. Notable people with the surname include: Kiszka family , an extinct Polish noble family Josh Kiszka, Jake Kiszka and Sam Kiszka, three brothers and members of

68-476: A blood sausage made by filling tied-off sections of deer or bear intestine with the animal's blood and boiling them in a metal pot over an open fire until the blood congealed. Once the blood had solidified, the sausage was cut into circular slices and served with soy sauce . Matagi hunters of the former Dewa and Mutsu Provinces are known to have made blood sausage using deer intestine and hoshii ( 糒しい ) , or dehydrated boiled rice, as filler. Blood sausage

102-426: A sweet version, usually called morcilla vasca , including raisins and pine nuts is popular; some vendors even add chocolate, caramelised orange peels, peanuts, and other dried fruits. Uruguayans usually are fond of sweet or salty morcilla , and most restaurants and supermarkets carry both versions. In Paraguay , it is mostly known under the name mbusia , a guaranization of the word morcilla . In Brazil there

136-552: A wide range of Central European foods. Alpine Village in Torrance, California used to have Blutwurst due to a considerable German-American population in the South Bay area of Los Angeles County. Cajun boudin is a fresh sausage made with green onions , pork, pork liver (making it somewhat gritty or grainy), and rice. Pig's blood was sometimes added to produce boudin rouge , but this tradition became increasingly rare after

170-540: Is a Bajan delicacy usually prepared on weekends and special occasions. In the French Antilles , boudin créole , or boudin antillais is very popular, this being the French boudin noir with local Caribbean chilli and other spices. In Trinidad and Tobago , the local style of blood sausage is heavily seasoned with local peppers and traditionally prepared from pig's blood, often replaced by pig's liver today. It

204-424: Is a traditional blood sausage dish among the people of Mt Kenya region, although recently its popularity has spread throughout Kenya. It is made with meat, blood, and spices all encased in the animal's intestines or stomach. In Kenya fillers include fresh minced goat, beef, mutton, fat, and red onions . Nowadays many types of mutura, especially commercial street food versions, do not contain blood. The meat used in

238-687: Is a version of blood sausage made with pork intestine and pork blood. It is served with rice. Another version in Java called saren or dideh , is made with chicken's blood and usually cut into small cube pieces. In Sumatra , Kidu-Kidu is a Batak sausage dish made from pork intestines, served with sauce made from pork's blood and spices such as andaliman pepper. In Penang or other northern states, pig blood curd (known locally in Penang Hokkien as " too huet "; Chinese : 豬血 ; pinyin : zhū xuè ; lit. 'pig's blood')

272-528: Is a version of the blood sausage called chouriço or morcela (sometimes the Castillian Spanish version morcilla is used as well), consisting of a fresh sausage made of the blood and fat from pork and usually rice . It is a variation of the Portuguese blood sausage, and it is known for its deep dark color. In some regions, it is popular on barbecues ( Churrascos ) as a starter. In Chile ,

306-480: Is also made. In Suriname , blood sausage is known by the Dutch name bloedworst , and white pudding by the equally Dutch name vleesworst . Across Asia, various people create food from congealed animal blood. Most of these food types do not have casings and might be considered a version of sliced sausage . In Hong Kong, the dish closest to blood sausage is pig blood curd , which is only made from pig's blood and

340-522: Is believed to have been introduced to Japan from the Jurchens . In Taiwan , " pork blood cake " ( Chinese : 豬血糕 ; pinyin : zhū xuě gāo ; Zhuyin Fuhao : ㄓㄨˉ ㄒㄧㄝˇ ㄍㄠˉ ) or " rice blood cake "( Chinese : 米血糕 ; Zhuyin Fuhao : ㄇㄧˇ ㄒㄧㄝˇ ㄍㄠˉ ), made of pork blood and sticky rice , is served on a popsicle stick; this is a very popular snack at local night markets. In Bali , Urutan

374-463: Is boiled in a large pot (often with other parts of the animal not roasted and used to make soup) for 30–45 minutes, and roasted over coals till brown. Sliced, it is served with kachumbari , an onion based salad consisting of tomatoes, red onions and fresh coriander, a bit of chili and squeeze of lemon. The accompanying starch is ugali . Morcilla is served in many areas of Latin America. Morcilla

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408-499: Is called "moronga". In Honduras and Guatemala both "moronga" and "morcilla" are used. In Costa Rica , blood sausage is called morcilla or moronga ; but unlike the rest of Latin America, it does not contain rice or other cereals, it is similar to German blood sausage called Blutwurst . In Ecuador , Bolivia and Colombia the blood sausage is also called morcilla , and is usually filled with rice. In Colombia , morcilla can have rice, green peas, cilantro or culantro, and

442-528: Is different from Wikidata All set index articles Blood sausage A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used. In Europe and the Americas , typical fillers include meat, fat, suet , bread, cornmeal , onion, chestnuts , barley , oatmeal , and buckwheat . On

476-476: Is most often made with pig's or duck 's blood. Like the above dishes, this has no casing but is simply cut into rectangular pieces and cooked. In Northeast China, the "blood sausage" was a traditional food which is cooked with sheep or goat blood. In Tibet , congealed yak 's blood is a traditional food. Chinese people also used pig blood curd that was consumed by laborers in Kaifeng over 1,000 years ago in

510-407: Is not considered a sausage. The majority of Korea 's sundae (순대) can be categorised as blood sausage. The most common type of sundae is made of sweet potato noodle ( dangmyeon ), barley , and pigs blood, but some variants contain sesame leaves , green onion, fermented soy paste ( doenjang ), sweet rice, 김치 , and bean sprouts , in addition to the common ingredients. The Korean sundae

544-744: Is now popular in Mongolia . Today, Mongolian blood sausage is sometimes prepared using the khorkhog method. The kango term for blood sausage is kecchōzume ( 血腸詰め ) . After the introduction of agriculture from the Asian continent in ancient times, Japanese culture was traditionally averse to blood . As a result, blood-based foods are uncommon in Japanese cuisine. Before 1945, remote villages in Tochigi Prefecture (formerly Shimotsuke Province ) were known to produce soresore ( それゝゝ ) ,

578-517: Is often eaten as an appetizer called "picada" or with the traditional dishes "Bandeja Paisa" or " Fritanga ". In Venezuela , morcilla is often served with parrilla (barbecue). Morcilla is also eaten inside a sandwich called "morcipán", especially in the Río de la Plata . Morcilla is a component of the asado criollo , a regional mixed grill or barbecue meal. In Uruguay and in Argentina ,

612-424: Is often trimmed from other parts. The meat is slightly fried, mixed with finely chopped red onions, salt and optionally fresh chili. Other additions include freshly chopped coriander (dhania or cilantro), garlic, pepper, and even beef stock. This is then mixed thoroughly with the fresh blood from the animal, and stuffed into the stomach and intestines, with the openings sewn or tied together with string. The sausage

646-516: Is served with a mix of pickled onions, cilantro and spices. It is always consumed in the form of tacos and paired with fresh habanero peppers. In Central Mexico, morcilla is known as moronga . In Antigua , rice pudding is a local delicacy and it is prepared the same way as blood sausage. In Barbados , blood sausage, also called pudding, is made with sweet potato ( batata ), pig's blood and onions, seasoned with peppers and other herbs and stuffed in pig intestines. Traditionally pig's blood

680-419: Is sold by local producers as a popular accompaniment to rolls of crusty hops bread or served as an accompaniment to trotter souse , a stew based on trotters. In the U.S. territory of Puerto Rico , it is served fried and mostly consumed during the holidays. In Panama , blood sausage is called morcilla , rellena or tubería negra , and is usually filled with rice. In El Salvador and Nicaragua , it

714-719: Is sometimes made with a filler of rice and/or onions, and seasoned with paprika and other spices. In the U.S. territory of Puerto Rico , blood sausage is known as morcilla . Puerto Rican blood sausage is made with rice, culantro , cilantro , garlic, and Cubanelle pepper. Some contain paprika and annatto . Morcilla is especially popular during Christmas. Blood sausages are very difficult to find in US supermarkets . Brussels and Sturgeon Bay , Wisconsin are both home to local grocers who produce blood sausage, due to their large Belgian American populations. Supermarkets throughout Maine also carry locally produced blood pudding due to

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748-464: Is usually served with the local street delicacy Curry Mee (curry noodles). It can also be mixed with some traditional Hokkien dishes as well. Blood sausage is known generically as longganisang dugô (lit. "blood longaniza ") in the Philippines . A notable native, precolonial blood sausage is pinuneg , made from minced pork meat and innards in a casing of pigs’ large intestine, prepared in

782-571: Is wrapped with pig's intestines. The addition of sweet potato noodle is a more modern addition to the dish. There is another Korean food called seonji which is cow blood that has been boiled in soup. It looks like the Blodpudding of Sweden . In Chinese cuisines , whole coagulated blood is fried or steamed as a snack or cooked in a hot pot . In mainland China , " blood tofu " ( Chinese : 血豆腐 ; pinyin : xuě dòufǔ ), or "red tofu " ( Chinese : 红豆腐 ; pinyin : hóng dòufǔ ),

816-853: The Cordillera Administrative Region . In Thai cuisine sai krok lueat (Thai: ไส้กรอกเลือด) is a blood sausage ( Thai : sai krok = sausage, Thai : lueat = blood), often served sliced and accompanied by a spicy dipping sauce. "Blood tofu" is simply called lueat ( Thai : เลือด , blood) in Thailand . This can be used in many Thai dishes such as in noodle soups, Thai curries , or as an addition to certain rice dishes such as Khao man kai . Moronga [REDACTED] [REDACTED] [REDACTED] [REDACTED] [REDACTED] [REDACTED] [REDACTED] [REDACTED] [REDACTED] [REDACTED] This sausage -related article

850-874: The Iberian Peninsula and in Latin America and Asia , fillers are often made with rice . Sweet variants with sugar , honey , orange peel , and spices are also regional specialties. In many languages, there is a general term such as blood sausage (American English) that is used for all sausages that are made from blood, whether or not they include non-animal material such as bread, cereal, and nuts. Sausages that include such material are often referred to with more specific terms, such as black pudding in English. Other varieties of blood sausage include boudin rouge (Creole and Cajun), rellena or moronga ( Mexico ), and sanganel ( Friuli ). Mutura

884-441: The surname Kiszka . If an internal link intending to refer to a specific person led you to this page, you may wish to change that link by adding the person's given name (s) to the link. Retrieved from " https://en.wikipedia.org/w/index.php?title=Kiszka&oldid=1194271999 " Categories : Surnames Polish-language surnames Hidden categories: Articles with short description Short description

918-467: The blood sausage is called "prieta" (a synonym of "negra", black) and tends to have a very thick skin, so is eaten cut open lengthwise. Apart from blood and a little fat, "prietas" may contain a variety of ingredients, such as chopped onion and spices, cabbage, peppers, watercress, rice, meat or even dried fruit or nuts. "Prietas" or "morcillas" are part of the Chilote tradition of " reitimiento " involving

952-412: The filling can be any fleshy part, but like any other type of sausage, prime cuts are not ordinarily used for the stuffing. Instead the tougher, leaner cuts – for example the neck – are trimmed off the bone. The casing for the stuffing is the stomach sac and larger intestines. These are flushed many times with water to clean them. The meat for the stuffing is finely chopped or minced, and the mandatory fat

986-466: The mid-twentieth century due to the decline of the boucherie (traditional communal butchering) and government health regulations prohibiting the transportation of raw blood. As a result, Cajun boudin is now usually made without blood; however, blood or "black" boudin can still be purchased. In the Yucatán Peninsula , morcilla is made exclusively from pig's blood and once deep fried it

1020-618: The rock band Greta Van Fleet Emil Kiszka (1926–2007), Polish sprinter Jan Kiszka (1552–1592), politician and magnate Janusz Kiszka (1600–1653), Polish politician and magnate Lev Kiszka (1663–1728), Metropolitan of Kiev from 1714 to 1728 Piotr Kiszka (died 1534), noble of the House of Kiszka Stanisław Kiszka (died 1510s), noble, diplomat and military commander See also [ edit ] All pages with titles containing Kiszka Kishka (disambiguation) [REDACTED] Surname list This page lists people with

1054-543: The slaughter and preparation of a pig. Prietas are easily found at supermarkets throughout the country and are available from practically any butcher. In Guyana , blood sausage is a very popular snack served at social occasions, and as "cutters" when drinking. The main ingredient is cooked rice seasoned with herbs, such as thyme and basil . The rice is mixed with cow's blood, stuffed into cow's or pig's intestine , and boiled until firm, sliced and served with Sour (a mild type of dipping sauce with hot peppers). White pudding

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1088-399: The south of China. In Tibetan cuisine , sausages or gyurma refer to blood sausages and are made with yak or sheep's blood which may or may not include either rice or roasted barley flour as filler. The sausage uses natural casing employing the use of yak or sheep's intestine. The Yasa permitted the eating of animal blood and entrails, which was previously forbidden, and blood sausage

1122-627: The state's large French Canadian population. In southeastern Michigan , Polish-style kaszanka can be found in supermarkets throughout the year and is very popular. An Italian-American version of blood sausage in the San Francisco Bay Area is called biroldo and has pine nuts , raisins , spices, and pig snouts and is made using either pig's or cow's blood. German-style blood sausage and Zungenwurst can be found in Fresno and Santa Rosa , where Russian and Armenian delis offer

1156-421: Was used to darken the mixture but Browning sauce (caramelized sugar) is sometimes used as a substitute. It is normally served with souse , which is pickled pig's feet, pig's ears and other trimmings. The cooked meat is cut into bite-sized pieces and soaked in a brine made of water, lime juice, cucumbers, hot pepper, and specially prepared seasonings. Blood sausage and souse, more commonly known as pudding and souse,

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