Kaszanka (Polish Blood Sausage)

Ingredients

Natural casings

as needed

Allspice

1 teaspoon, ground

Marjoram

1 teaspoon, dried

Black pepper

1/2 teaspoon, freshly ground

Salt

1 teaspoon

Garlic

3 cloves, minced

Onion

1 medium, finely chopped

Pork fatback

1 cup, diced

Pork liver

1 pound

Barley

1 cup, pearl or hulled

Pork blood

2 cups, fresh

Instructions

1. In a large pot, bring water to a boil and cook the barley until tender, about 25-30 minutes. Drain and set aside.
2. In a skillet, cook the pork liver and fatback over medium heat until browned, about 5-7 minutes. Remove from heat and let cool slightly.
3. In a mixing bowl, combine the cooked barley, cooked liver and fatback, chopped onion, minced garlic, salt, black pepper, marjoram, and allspice. Mix well until fully combined.
4. Slowly add the pork blood to the mixture and stir until everything is well incorporated. The mixture should be moist but not too runny.
5. Rinse the natural casings thoroughly under cold water and soak them in water for about 30 minutes to soften.
6. Using a sausage stuffer or a piping bag, carefully fill the casings with the kaszanka mixture, ensuring there are no air pockets. Tie off the ends securely.
7. Bring a large pot of water to a gentle simmer (not boiling) and carefully add the filled kaszanka sausages. Cook for about 45 minutes, maintaining a steady simmer.
8. Once cooked, remove the kaszanka from the water and let them cool slightly before slicing. Serve warm, grilled, or sautéed until crispy on the outside.