Kiszka!

No recipe today.  Just a couple of pretty pictures.  Breakfast is my favorite meal to cook.  I think it’s hands down the greatest way to start the day, with a great, big, homecooked meal.  The other morning I had sunny side up eggs, wheat toast and kiszka.  Kiszka is Polish blood sausage (liken to black pudding or boudin noir) made with pig’s blood and barley.  Don’t knock it til you try it.  It’s delicious.  You slit the casing (traditionally pig intestine, but more commonly synthetic casing these days), slice it up, and fry it with a bit of butter.  I like it crispy and crunchy myself!  There’s something so happy about fried eggs for me.  They just look cheerful.  Despite all this talk of pig parts.  😉

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