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Blood Sausage aka "Kiszka" (as in "Who Stole the..." the famous Walt
Solek tune)
>From "Great Sausage Recipes and Meat Curing" by Rytek Kutas, kindly
shared by Doug Allison from Decatur, GA
Ingredients for 25 pounds
8 ozs salt
1 oz onion powder
1 oz coarse black pepper
0.25 oz marjoram
0.25 oz ground allspice
1 qt beef blood
1 oz Prague Powder #1
12.5 lbs pork snouts
5 lbs pork tongues
2.5 lbs pork skins
5 lbs buckwheat groats or barley (cooked weight)
All meats must be cooked for at least 2 hours then cooled. Grind all the
meats through a 3/16" grinder plate.
Place the 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 too 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
the seasonings and blood, and mix well. Stuff into beef bungs or beef
middles. Blood sausage is then cooked in 160 degrees F. water until the
internal temperature reaches 152 degrees F. Remove from cooker and
shower with cool water until the internal temperature is reduced to 110
degrees F.; place in cooler for at least 24 hours.
NOTE: Since there always seems to be some breakage in the sausage
business, you may add whatever broken sausage you have to the above
formula. This blood sausage is spiced quite heavily and will cover up
most other spices. You may add up to 4 lbs of broken sausage to a 25 lb
formula. Be sure you account for the salt already in the broken sausage.
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