|Kiszka Blood Sausage and Kielbasa Ukrainska on Sauerkraut|
Compared to a French Boudin Noir or Spanish Morcilla, polish Kiszka often contains a large quantity of meat trimmings and skin. These tough cuts of meat and skin require extended cooking that would normally make blood grainy and mealy. So to start, the pork skins, pork trimmings, and beef are all cooked separately, until the meat is tender and the skin is soft and gelatinous.
While the meats are cooking, I sauteed some onions cooked in lard. I then toasted the buckwheat groats to help emphasize their nutty flavor. Once the meats were cooked, the buckwheat went into the meat's poaching liquid. Precooking the buckwheat is essential. The last thing you'd want is for the buckwheat to cook and swell inside the sausage casing, ripping and bursting apart. Now with the buckwheat gently simmering the meat gets cubed up and chilled.
Grind the (now chilled) meat and skin through a fine die, and combine with the cooked (and also cooled) buckwheat, onion, and a bit of fresh garlic, black pepper, salt and marjoram. I added three pints of blood and stirred to spread the blood through the meat/onion/buckwheat mixture. This is a pretty soupy mixture, so I really couldn't fry up a small patty to taste the seasoning. A small egg ring actually worked out pretty well to make a mini "Kiszka pancake"