Polish Blood Sausage (Kiszka) Recipe

Instructions

1. Step 1

   Gather the ingredients.

2. Step 2

   In a large ovenproof saucepan, place pork and pork liver, and cover with water. Add 1 teaspoon salt. Bring to a boil.

3. Step 3

   Reduce heat and simmer until meat falls off the bones, adding more water as necessary so it is covered at all times.

4. Step 4

   Remove meat from pot and reserve liquid.

5. Step 5

   When meat is cool enough to handle, remove bones, veins, and gristle, and grind coarsely. Set aside.

6. Step 6

   Skim fat off the reserved liquid and add enough water to make 7 cups. Add 1 teaspoon salt and bring to a boil.

7. Step 7

   Gradually add buckwheat groats or barley, stirring constantly.

8. Step 8

   Bring back to the boil and simmer until water is absorbed.

9. Step 9

   Heat oven to 375 F.

10. Step 10

    Cover buckwheat or barley and bake 30 minutes.

11. Step 11

    Have large, clean hog intestines ready for stuffing. Mix hot buckwheat or barley with reserved ground pork and pork liver. Taste and adjust seasonings.

12. Step 12

    Add pork blood, to which vinegar has been added to keep it from clotting. Add 1 teaspoon pepper and 1 teaspoon or more marjoram, mixing well.

13. Step 13

    Stuff the hog casings and tie ends with butcher's twine or wooden skewers.

14. Step 14

    Place kiszka in a Dutch oven or large pot with warm water.

15. Step 15

    Gently bring to boil, reduce heat, and simmer 40 minutes.

16. Step 16

    Remove from water, and hang to let it dry before refrigerating.

17. Step 17

    Can be eaten cold or heated.

18. Step 18

    Enjoy!