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. Please be advised vacuum sealed for Any protection, this product is fragile, food item that will be final sale no returns or refunds will be accepted Under, any circumstances thank you
Smoked 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 15 to 30 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