RE: kishka???????
I've got one from the sausagemaker .
For 10lbs
1 med onion
2 tsp instacure no.1
2 tbls black peper
1 tsp marjoram
1 tsp mace
1 tsp ground cloves
5 tbls salt non iodine
4 lbs pork tongues
4 lbs pork snouts
1 lb pork skins
1 lb/pint of beef blood
Place tongues and snouts in a kettle and cook approx. 2 hrs. Let cool then grind through a 3/4" plate.
Grind pork skins through a 3/16' plate
Pork fat should be 1/4-3/4" cubes and scalded using a seice or screen.
Place all meats and ingrediants into a mixing tub and mix well.
Stuff by hand into Beef Bungs and place into 195-200 degree water(not boiling)
Cook approx. 3 1/2 hours
use a skewer to peirce to see if cooked properly.
When cooked remove and place into ice water and cool enough to be handled easily.
Refidgerate overnight 36-38 degrees before slicing.
Hope this helps to get you started. I haven't had any in about 20 years.