Here's a larger photo of kiszka. It can be eaten cold, heated whole on a grill or nonstick skillet, cut into rounds and fried, or removed from the casing and heated like hash.
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours, 30 minutes
Yield: About 4 pounds Polish Kiszka
- 2 pounds well-marbled pork shoulder
- 1 pork liver
- 3 cups buckwheat groats or barley
- 2 cups strained pork blood mixed with 2 tablespoons vinegar
- Salt and pepper
- 1 teaspoon marjoram
- In a large saucepan, place pork and pork liver, and cover with water. Add 1 teaspoon salt. Bring to a boil. Reduce heat and simmer until meat falls off the bones, adding more water as necessary so it is covered at all times.
- Remove meat from pot and reserve liquid. When meat is cool enough to handle, remove bones, veins and gristle, and grind coarsely.
- Skim fat off reserved liquid and add enough water to make 7 cups. Add 1 teaspoon salt and bring to a boil. Gradually add buckwheat groats or barley, stirring constantly. Bring back to the boil and simmer until water is absorbed. Heat oven to 375 degrees. Cover buckwheat or barley and bake 30 minutes.
- Have large, clean hog intestines ready. Mix hot buckwheat or barley with ground pork and pork liver. Taste and adjust seasonings. Combine with 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.
- Stuff hog casings and tie ends with butcher's twine or wooden skewers. Place kiszka in Dutch oven or large pot with warm water. Gently bring to boil, reduce heat and simmer 40 minutes. Remove from water, and hang to let it dry before refrigerating. Can be eaten cold or heated.