Krupniok - Polish blood sausage

"Krupniok Śląskie" have been present on tables since the beginning of ethnographic research on dishes eaten in Silesia. The oldest records come from the end of the 18th century from a village near Gliwice.

Krupniok śląskie differs from blood sausage and other similar products in the content of ingredients of animal origin, which is as much as 85% (in other products of this category this share is 75-80%).

'Krupniok' stands out from other products from the same category due to its high caloric value, distinctive taste and smell and fragile structure.

The taste and smell of krupniok is appropriate to the ingredients used, slightly salty, with clearly noticeable additives and spices (onion, salt, black pepper, imported polish marjoram, vegetable seasoning, fresh garlic and black pepper). The uniqueness of the Silesian krupnioks, apart from the raw materials used (pork skin, pork liver,beef blood) in appropriate proportions, is determined by the producers' knowledge and experience, passed down from generation to generation.

no fillers
no antibiotics
no GMO
no corn syrup ≈ 1.4 lb

pork skin, pork liver,beef blood
onion, salt, black pepper,vegetable seasoning, fresh garlic and black pepper , corn starch
imported polish marjoram

after defrosting saute carefully in a pan ( may break open) or
in a oven with sauerkraut or
steam for 10/15 min