Stuffed derma, or kishka. My grandmother made it the old fashioned way, with lots of schmaltz (chicken fat), and chopped onions, carrots, spices, in natural casing. Today it’s mostly made in a synthetic casing (not real intestines), with spices, veggies, and matzoh meal.
Still tasty, but nothing like my bubbe… Oh, and weird to my taste, but now delis serve it with some kind of gravy!
Haggis is excellent. Black pudding showed up in my breakfast from time to time when I was in Scotland.
Cold sliced tongue is great for sandwiches.
Deli at the supermarket I used to work in back in the '70s had a blood-and-tongue sausage that was very good. They also had deep-fried chicken gizzards that I’d buy at least a couple times a month.
Mine, too!
Haven’t had scrapple in years – think I’ll look for some when I go shopping tomorrow. I’ve always associated it with the Pennsylvania Dutch.
Oh, and weird to my taste, but now delis serve it with some kind of gravy!