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simple pasta with krupnik (blood kishke)

September 8, 2012

kishke is one of my favorites. make sure to try kasha varnishka with kishke so you know the original. this recipe calls for krupnik, a kishke with beef blood, which i learned upon duckduckgoing it is more often used as a name for a spiced vanilla liquor.

this meal is impossible to mess up. the kishke may fall apart on you in the frying pan, but don’t give up. it’ll crumble in the pasta, anyhow. just throw it into the sauce!

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1 package pasta

1 pat lard/butter/coconut oil
1 onion
2 cloves roasted elephant garlic (or 4 cloves of regular-sized garlic)
half a roasted mild-hot pepper
a roasted eggplant
1 can diced tomatoes
1 splash cooking sherry
1 splash balsamic
1 splash acv
1 heavy pinch of fresh herbs (i used oregano, rosemary, and thyme in the sauce)

2 links krupnik sausage (kishke with beef blood)

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in saucepan, fry onions in fat. cook til translucent. add roasted garlic and pepper. stir fry few mins. add eggplant, vinegar, tomatoes, sherry, and herbs. salt and pepper to taste. the sauce is done when it tastes good.

in separate frying pan, cook krupnik until crunchy on the outside and creamy inside.

cook pasta in a separate pot and set aside.

add sauce and cooked sausage

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recipe by me

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