Camp Cooking and Game Processing Trade recipes and other tricks of the trade for cooking wild game.

kishka???????

Old 01-25-2008, 02:15 AM
  #1  
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Location: natrona heights Pennsylvania USA
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Default kishka???????

Does anyone here have a "old country " polish recipe for kishka. the recipe that uses blood and barley and all the other ingredients. i'd love to try to make it. I am a huge fan of it and the store i used to get it from shut down.
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Old 01-25-2008, 10:01 AM
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Default 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.

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Old 01-30-2008, 07:15 PM
  #3  
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Default RE: kishka???????

Kiszka (Blood Sausage)
Ingredients for 10 lbs.
5 lbs. pork snouts 6 tbsp. salt
2 lbs. pork tongues 2 tbsp. onion powder
1 lb. pork skins 2 tsp. coarse black pepper
2 lbs. buckwheat groats or barley 1 heaping tsp. marjoram
(cooked weight) 1 tbsp. allspice
1 lb. beef blood 2 level tsp. Prague Powder No.1
All meats must be cooked for at least 2 hours and then cooled. Grind all the meats through a 3/16”
grinder plate.
Place buckwheat groats or barley in a container and cover with boiling water for at least 2 hours. Be
sure you place a cover on the container to prevent to much heat from escaping. (You may cook either of
these items until the volume is doubled.) Remove and let cool.
After all the meats and groats have cooled, place in a mixer and add all seasonings, blood, and mix well.
Stuff into beef bungs or beef middles. Blood sausage is then cooked in 160ºF. water until the internal
temperature reaches 152ºF. Remove from cooker and shower with cool water until the internal temperature
is reduced to 110ºF.; place in cooler for at least 24 hours
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Old 01-30-2008, 09:02 PM
  #4  
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Default RE: kishka???????

thank you sir. Ill let you know how it turns out.
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Old 01-31-2008, 10:25 AM
  #5  
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Default RE: kishka???????

thank you sir.
No Thank You. But no need to put a label on my name. But you were deffinately brought up right by respecting your elders. Your parentsshould be proud. Good luck with your endeavors.
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