Kiszka (Polish Blood Sausage)

Ingredients

Natural casings

as needed

Cinnamon

1/2 teaspoon

Allspice

1/2 teaspoon

Black pepper

1 teaspoon

Salt

1 tablespoon

Garlic

4 cloves, minced

Onion

1 large, finely chopped

Buckwheat or barley

1 cup, cooked

Beef chuck

1 pound, ground

Pork shoulder

1 pound, ground

Instructions

1. In a large mixing bowl, combine the ground pork, ground beef, cooked buckwheat or barley, chopped onion, minced garlic, salt, black pepper, allspice, and cinnamon. Mix well until all the ingredients are evenly incorporated.
2. Prepare the natural casings by rinsing them thoroughly and soaking them in water according to the package instructions.
3. Attach a sausage stuffer to a meat grinder or use a dedicated sausage stuffer machine.
4. Stuff the sausage mixture into the prepared casings, twisting the sausages into desired lengths (about 6 inches each).
5. Prick any air bubbles that may have formed in the sausages using a sterilized needle to ensure even cooking.
6. Bring a large pot of water to a boil. Add the sausages and cook for 1-2 hours, or until fully cooked and firm to the touch.
7. Remove the sausages from the pot and allow them to cool slightly before serving.