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Hi Alanna, One of these?

Posted By: Joe Ames
Date: Saturday, August 5, 2000 at 10:42 a.m.

In Response To: Kiska (AlaskaGal (Alanna))

I found these, hope one is what you're looking for.

Joe

BLOOD SAUSAGE (KISZKA)
INGREDIENTS FOR 10 LBS.

5 Tb. salt
2 Tb. onion powder
2 tsp. coarse black pepper
1 heaping tsp. marjoram
1 Tb. allspice
2 cups beef blood
2 level tsp. Mortons Tender Quick
5 lbs. pork snouts
2 lbs. pork tongues
1 lb. pork skins
2 lbs. buckwheat groats or barley (cooked weight)

PROCESSING & GRINDING

All meats must be cooked for at least 2 hours and then cooled. Grind 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 too much heat from escaping. (You may cook either of these items until the volume is doubled.) Remove and let cool.
After the meats and groats have cooled, place in a mixer and add seasonings, blood, and mix well. Stuff into beef bungs or beef middles. Blood sausage is then cooked in 160° F water until the internal temperature reaches 152° F Remove from cooker and shower with cool water until the internal temperature is reduced to 110° 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 broken sausage

Kiszka (Blood Sausage)

Ingredients for 10 lbs.

5 lbs. pork snouts
2 lbs. pork tongues
1 lb. pork skins
2 lbs. buckwheat groats or barley (cooked weight)
6 tbsp. salt
2 tbsp. onion powder
2 tsp. coarse black pepper
1 heaping tsp. marjoram
1 tbsp. allspice
1 lb. beef blood
2 level tsp. Morton’s Tender Quick

Processing & Grinding

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 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.

KISHKE

Yield: 10 - 12 servings
A. 2-3 carrots, cut in chunks
B. 1 lg. onion, cut in chunks
C. 1 tsp. pepper
D. 1 clove garlic
E. 1 tsp. paprika
F. 1/2 tsp. ground sage.
G. 1 chicken bullion cube, broken up or 4 Tbsp. parve chicken soup powder (opt.)
H. 1 cup flour (try 3/4 c. cake meal for Pesach)
I. 1 cup matzo meal
J. 1 egg or 1/4 c. egg substitute
K. 1/4 cup oil or chicken broth

Preheat oven to 350o F.
1. Put A & B through the grinder.
2. Combine A, B, C, D, E, F, G, H & I in a bowl; mix well.
3. Add J & K; mix well.
4. Shape into long "snake".
5. Wrap in greased foil and place on baking sheet.
6. Bake 45 minutes.
*NOTE: To adapt to helzel stuffing, complete step 3, then stuff turkey neck.

Kiski / Hurka / Jeternicky

5 lbs of ground pork
1 lb pork liver ground
Put into large pot cover with water bring to boil
Add 4 chopped onions
Stir often
Add 4 cups instant rice salt & pepper to taste
Cook for 1 hour
Skim fat off
Add seasoning - for seasoning add garlic, alspice, sage & margarium, keep smelling & tasting till flavor is right
Pour into several large flat pans
Let harden in refrig. (Or can be pushed into casings like sausage.)
Cut into squares (enough for a serving for your family) freeze separately
To cook: let thaw, fry in frying pan or bake in oven (20 min).

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Messages In This Thread

Kiska
AlaskaGal (Alanna) -- Saturday, August 5, 2000 at 12:40 a.m.

Hi Alanna, One of these?
Joe Ames -- Saturday, August 5, 2000 at 10:42 a.m.

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