How to Get Recipe: Czarnecki's Blood Sausage | Dying Light The Beast

Learn how to make the Blood Sausage, a dish served for the noble tongue. Here's how you do it:
Take swine offal and head meat, 2 pound each.
Rinse the meat with water and let it simmer in the pot.
Add bay leaves and allspice.
When the meat is tender, let it cool and finely chop it.
In the same broth, cook the buckwheat groats then mix the meat with the groats, add garlic and fresh blood.
Season with salt, cracked pepper, and a pinch of marjoram.
Finally, stuff it in porcine casings and bind it.
Poach the whole thing in hot water until it takes a firm shape.

Of the black pudding, or a few words on blood sausage, and even a recipe shared.

Should fate once more cast me into the harsh Tatar bondage, one solace alone would remain in my heart: the thought of black pudding, that delightful dish, which nourishes the Old Polish soul as it strengthens a soldier before battle. For there is no fare that bestows more strength upon a Pole.

I tell ye, my gracious ones, upon my return from captivity, when at the Potocki's table, I beheld the streaming black pudding, I felt greater joy than when I was bestowed the title of hetman. For 'tis a dish where the blood of foes to the homeland-or even that of swine-is entwined with groats, and its aroma so mighty that it immediately stirs memories of the thundering hooves at Kumejki within the soul.

How then doth one prepare this black pudding? Here is my method, proven both in battles and feasts;

First, I bid thee take equal parts of swine offal and head meat-two pounds each, so that there is enough for the company. Rinse the meat thoroughly in spring water, then place it in a cauldron and simmer over a gentle flame, adding bay leaves and allspice, which travel from foreign lands to nourish our stomachs and bring health.

When the meat is tender, it ought to be removed, cooled, and then finely chopped, that noble teeth may readily bite through it. In the same broth that remains from the meat, one must cook the buckwheat groats, that they may absorb the full flavor. Then mix the meat with the groats, add garlic and fresh blood. Season with salt, freshly cracked pepper, and a pinch of marjoram, which is distinguished by the scent of Polish meadows. Finally, one must stuff the porcine casings with this mixture, binding the ends with sturdy twine, and poach the whole in hot water for an appropriate time, until it acquires shape and firmness.

Thus, dear brothers, should one prepare the Old Polish black pudding, and whosoever tastes it once shall place no other delicacy above it.

God grant thee appetizing fare!

Stefan Czarniecki, of the Łodzia coat of arms.

You have to go inside the Cafe Bistro through the basement. Use your lockpick to open the door.