Updated May 02, 2015.
Polish kiszka (KEESH-kah), also referred to as kaszanka or krupniok . is sausage created using fresh pig's bloodstream . It had been initially made to utilise the scraps -- ears, snouts, organ meats -- after slaughtering a pig and it was fleshed by helping cover their spices and some form of grain, usually barley or buckwheat groats. Today, out of the box true with Pennsylvania Nederlander scrapple . it may be created using choicer cuts of pork, when i did here.
Here's a bigger photo of kiszka . It may be eaten cold, heated whole on the grill or nonstick skillet, reduce models and fried, or taken off the casing and heated like hash.
Ingredients
- 2 pounds well-marbled pork shoulder
- 1 pork liver
- 3 cups buckwheat groats or barley
- 2 cups strained pork bloodstream combined with two tablespoons vinegar
- Pepper and salt
- 1 teaspoon marjoram
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Preparation
- Inside a large saucepan, place pork and pork liver, and canopy with water. Add 1 teaspoon salt. Provide a boil. Reduce heat and simmer until meat falls from the bones, adding more water as necessary so it's covered whatsoever occasions.
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- Have large, clean hog intestines ready. Mix hot buckwheat or barley with ground pork and pork liver. Taste and adjust seasonings. Match pork bloodstream that vinegar continues to be put into ensure that it stays from clotting. Add 1 teaspoon pepper and 1 teaspoon or even more marjoram, mixing well.
