Polish Blood Sausage (Kiszka) Recipe
A traditional Polish kiszka, or blood sausage, combines pig's blood, pork, seasonings, and barley into a savory and ubiquitous delicacy.
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Instructions
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Place pork and pork liver in a large ovenproof saucepan, cover with water, and add 1 teaspoon salt; bring to a boil, then reduce heat and simmer until the meat is tender, ensuring it remains covered.
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Remove meat from the pot, reserving the liquid. Once cooled, debone and grind the meat coarsely.
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Skim fat from the reserved liquid, add water to make 7 cups, and incorporate 1 teaspoon salt; bring this liquid to a boil.
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Gradually stir in buckwheat groats or barley, return to a boil, then simmer until all water is absorbed.
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Preheat the oven to 375 F.
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Cover the cooked grain and bake for 30 minutes.
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Prepare large, clean hog casings. Combine the hot grain with the ground pork and liver, then taste and adjust seasonings.
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Thoroughly mix in pork blood (with added vinegar to prevent clotting), 1 teaspoon pepper, and 1 teaspoon or more marjoram.
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Stuff the casings and secure the ends with twine or skewers.
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Place the stuffed kiszka in a Dutch oven with warm water.
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Bring to a gentle boil, reduce heat, and simmer for 40 minutes.
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Remove from water, then hang to dry before refrigerating. Serve cold or heated.