Polish · snack
Kiszka (Blood Sausage / Black Pudding)
Kiszka (Blood Sausage / Black Pudding) reads richness 7.7, umami 5.5 and salinity 4.5 on Palate's 0–10 flavor X-ray — a Polish snack, about 25 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 5.9 / 10
- Sweet & Fruity — 1.2 / 10
- Sour & Bright — 0.3 / 10
- Bitter & Earthy — 2.2 / 10
- Rich & Fat — 8.2 / 10
- Aromatic & Spice — 3.9 / 10
The measured notes (of 18)
Richness 7.7 · Umami 5.5 · Salinity 4.5 · Allium 3.4 · Herbaceous 2.1 · Warm Spice 1.9 · Heat 1.8 · Smoke 1.7 · Nutty 1.6 · Earthy 1.5 · Bitterness 1.3 · Sweetness 1.1 · Floral 1.0 · Fruity 0.6
What's in it (9)
- 1 cup pork blood
- 2 cups cooked buckwheat groats
- 6 oz pork fat, rendered
- 1 onion, finely diced and fried
- 1 tsp marjoram
- 1/4 tsp allspice
- 1 tsp salt
- 1/2 tsp black pepper
- 2 ft natural casings
Time & effort: about 25 min · effort: medium
Nutrition (per 100 g, engine-estimated): 324.4 kcal, 8.1 g protein, 16.5 g fat, 35.7 g carbs
Dietary: Contains meat — engine-derived; double-check anything allergy-critical.
How it's cooked (4 steps)
- Cook buckwheat groats until tender, then mix with warm pork blood, rendered fat, finely diced fried onion, and seasoning.
- Stuff loosely into large natural casings and tie off, leaving room for expansion.
- Poach in water at around 80°C for 30 minutes until the blood is fully set.
- Serve sliced and pan-fried in butter, or cold as a cold cut alongside pickles and rye bread.
Dishes with a similar flavor shape
- Sopa de Pedra — Portuguese
- Sea Island Red Peas and Rice — Southern · Lowcountry
- Croquetas de Jamon (Ham Croquettes) — Cuban
- Pâté de Campagne — French
- Scrapple (Pannhaas) — American · Pennsylvania Dutch
Keep reading: what richness, umami, salinity mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.