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Blood Sausage Recipe - Polish Kiszka

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Polish Kiszka or Blood Sausage

Polish Kiszka or Blood Sausage

© 2009 Barbara Rolek licensed to About.com, Inc.
Polish kiszka (KEESH-kah), also known as kaszanka or krupniok, is sausage made with fresh pig's blood. It was originally made to use up the scraps -- ears, snouts, organ meats -- after slaughtering a pig and was fleshed out with spices and some type of grain, usually barley or buckwheat groats. Today, as is true with Pennsylvania Dutch scrapple, it can be made with choicer cuts of pork, as I have done here.

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

Ingredients:

  • 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

Preparation:

  1. 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.

  2. Remove meat from pot and reserve liquid. When meat is cool enough to handle, remove bones, veins and gristle, and grind coarsely.

  3. 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.

  4. 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.

  5. 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.
User Reviews

Reviews for this section have been closed.

 2 out of 5
, Member Holioul

I changed the recipe a lot because of what I had available, ie: kidney and heart for shoulder and liver, brown rice for barley, added spices because I didn't think marjoram would carry the day for the kidney addition. Biggest problem I had was I didn't realize that the brown rice has no binder qualities and the result was that it would not stay together. Overall, I'm very pleased with the taste of the product, but because it would not stay together I used it in cabbage rolls and hash. Next time, I,m going to try the Spanish recipe as I still have 13 cups of blood from the last pig we slaughtered.

1 out of 16 people found this helpful.

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