What Makes Polish Food So Special?
Blog Post #3
April 19, 2015
by Dan Horn
If there is anything that you need to know about Polish food, is that it almost always contains proteins. Many appetizers, the kielbasa, for example is a type of sausage that is made with several spices and its quality is measured by how much meat is used in the preparation. The meat can be virtually any type of animal but they usually stick to pigs or cows. next comes the preparation which also has a few varieties. Kielbasa can be served cooked or cold and that is actually the common approach to the preparation of the dish. Poles usually eat this sausage with bread as a sandwich or as an on the go snack that they eat plain.
Considering Poland's hectic life so far, they have often had to make due with what little resources they had available. One such way they have done so is by utilizing all of the parts of a pig including the intestine, lung, heart, head, tongue, and blood are all packed together inside of the intestine and cooked over low heat. This famous combination adds up to what we refer to as blood sausage. Not uncommon anymore in Poland, blood sausage is enjoyed thoroughly as butchers prepare meals like this for everyone to enjoy.
"Polish Sausages, Charcuterieand the Blood Sausage." Polish Sausages, Charcuterie and the Blood Sausage. N.p., n.d. Web. 27 Apr. 2015.
My family eats a lot of protein as well, but nothing as bizarre as pig intestines. Many eastern countries are more inclined to these types of diets though, which is interesting to me because American food is nothing like that. For example, in Spain it is commonly found in markets to sell goat feet or cow tongue. Both of these things are gross to me and I would never eat them, but it is interesting how common it is in other places too.
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