Not too long ago, people had to use every part of an animal when it was slaughtered. It was an economic necessity. Now it is considered a sign of respect for the animal that has given its life to feed us. Every country has some form of blood sausage. The English have Blood Pudding or Black Pudding, the French have Boudin Noir, the German have Blutwurst and the Spanish Morcilla. In the Netherlands blood sausage is called Bloedworst.
We purchase out Kiszka at a fantastic meat market on Grand Rapids' West Side called 20th Century. It was established in 1906. My Grandma use to shop in the same store that I do now.
1 ring of Kiszka
A little olive oil
Cut Kiszka ring into sections. Put a pat of butter and a little oil in a heated frying pan. The oil helps keep the butter from burning. Put down each section of Kiszka on the cut-side in the butter. Fry until crispy. Turn over to the other cut-side and fry until that side is crispy. Serve and enjoy!!!