Want more deliciousness? Follow me on X @TeresasRecipes
Kiszka (Polish Blood Sausage)
Kiszka is a traditional Polish sausage that embodies the heart and soul of Polish cuisine. This delightful dish combines rich pork and beef with wholesome buckwheat or barley, offering a hearty and satisfying experience. Traditionally prepared for festive occasions, kiszka is not only a culinary treat but also a nod to the resourcefulness of Polish culinary traditions, making use of every part of the animal. Whether grilled, pan-fried, or served with tangy sauerkraut and zesty mustard, kiszka is sure to impress your family and guests alike.
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
- 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.
- Prepare the natural casings by rinsing them thoroughly and soaking them in water according to the package instructions.
- Attach a sausage stuffer to a meat grinder or use a dedicated sausage stuffer machine.
- Stuff the sausage mixture into the prepared casings, twisting the sausages into desired lengths (about 6 inches each).
- Prick any air bubbles that may have formed in the sausages using a sterilized needle to ensure even cooking.
- 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.
- Remove the sausages from the pot and allow them to cool slightly before serving.
Tips
- For added flavor, consider incorporating smoked paprika or fresh herbs like thyme or parsley into the mixture.
- Kiszka is traditionally served with mustard and sauerkraut, but feel free to pair it with your favorite sides like mashed potatoes or saucy beans.
- This sausage can be made ahead of time and frozen for later use. Just ensure to fully cook them before freezing.
Dietary Information
Servings: 8 Dish Type: Main Course Prep Time: 30 minutes Cook Time: 2 hours Calories: 450 Fat: 35g Carbs: 10g Protein: 30g Sodium: 800mg Sugar: 1g
Finding side dishes...
Selecting wines...
Reviews
Share Your Experience
Your Review
Want to share your experience with this recipe?
Sign in to Leave a ReviewCommunity Reviews
Loading community reviews...