Polish Blood Sausage KISZKA ! Fully Cooked ready to eat 3lb !! US SELLER

KISZKA WITH beef BLOOD Fully cooked ,Heat and Serve How to prepare Kiszka Prepare a medium size saucepan, add a teaspoon of butter and chopped fresh onions, fry onions on a slow heat for couple minutes Peel casing off Kiszka, slice into smaller pieces and add to onions. Let Kiszka melt, move with a fork so it does not get burned. Fry on slow heat for about 10 minutes stirring delicately. Keep frying a bit longer for crispy texture. This product is fragile, food item  that will be final sale no returns or refunds will be accepted Under, any circumstances thank you Vacuum Sealed is same like canning, keeps the product fresh up to 30 days
Smoke cured meats -wurst seafood and cheeses - either by smoking, air-drying or salting - provided a handy solution which allowed people to eat the meat over a longer period of time. Before modern refrigeration, this was vital! The reduced water content of the meat and the preservation powers of the salt discouraged the growth of microbes and bacteria. So meat lasted longer, was safe to eat and as an extra bonus, it was tasty too. In order to extend the shelf life of any cooked meat or wurst ,in vacuum sealed bags can be stored for at least 10 days at room temperature Notice to Every buyer!!! By request only !!! on time of purchase we COULD ship different way, if you will not submit I will not accept any returns Thank you