I have a good simple recipe a Polish Chef Rob Strybel sent me
Here it is. If you don't want the bllod or liver in it make it without. It
is called "White Kiszka". In modern Poland. Kiszka is mostly called "Kasanka". Go easy on the Allspice...1/2 tsp or less is MORE than enough...I also add minced GARLIC!!!
Kahuna
Kiszka Loaf(this is the real deal!!!)
Cook 1 pork hock(not smoked a raw ham hock) in water to more than cover (containing 2 t salt, several peppercorns, allspice, 1 bay leaf, onion, carrot, parsley root, celeriac slice - like for soup) or some celery until meat comes away from bone easily. Skim off scum until no more forms. In separate pot combine 2 c buckahweat groats with 3.5 - 4 cups strained hock stock and simmer until water is absorbed. Cover and place in 325 degree oven for 30 min. If weight-watching and/or cholesterol-minded, chill stock over night in fridge and remove congealed fat from top before cooking groats. Remove meat from hock bone and chop or grind coarsely. Combine with cooked groats, add three quarters c pork blood*, 1 c drained fried pork fatback nuggets (skwarki), or salt pork if you can't get fatback,mix well, seaon to taste
with salt, pepper, marjoram and ground allspice. Place in well-greased loaf pans, even out tops and bake in 350 degree oven about 1 hr.
* Instead of blood, 1 c chicken livers, chopped and briefly simmered in a bit of butter (the insides should still be red)may be used.
PS - When casing is available, the same mixture may be used to stuff it.
Here it is. If you don't want the bllod or liver in it make it without. It
is called "White Kiszka". In modern Poland. Kiszka is mostly called "Kasanka". Go easy on the Allspice...1/2 tsp or less is MORE than enough...I also add minced GARLIC!!!
Kahuna
Kiszka Loaf(this is the real deal!!!)
Cook 1 pork hock(not smoked a raw ham hock) in water to more than cover (containing 2 t salt, several peppercorns, allspice, 1 bay leaf, onion, carrot, parsley root, celeriac slice - like for soup) or some celery until meat comes away from bone easily. Skim off scum until no more forms. In separate pot combine 2 c buckahweat groats with 3.5 - 4 cups strained hock stock and simmer until water is absorbed. Cover and place in 325 degree oven for 30 min. If weight-watching and/or cholesterol-minded, chill stock over night in fridge and remove congealed fat from top before cooking groats. Remove meat from hock bone and chop or grind coarsely. Combine with cooked groats, add three quarters c pork blood*, 1 c drained fried pork fatback nuggets (skwarki), or salt pork if you can't get fatback,mix well, seaon to taste
with salt, pepper, marjoram and ground allspice. Place in well-greased loaf pans, even out tops and bake in 350 degree oven about 1 hr.
* Instead of blood, 1 c chicken livers, chopped and briefly simmered in a bit of butter (the insides should still be red)may be used.
PS - When casing is available, the same mixture may be used to stuff it.