Kiszka Polish Kiska

Ingredients

3 lb pork steak 2 lb coarse buckwheat grits 1/2 tsp rubbed marjoram 1 salt and pepper	Advertisements

Preparation
 
Chop meat into coarse bits. Cover with water and boil
until tender. Add salt, pepper and marjoram. Wash the
buckwheat grits, cover with the liquid from the cooked
meat, and steam in a double boiler for 1/2 hour.
Combine the two mixtures. If you have sausage casings,
stuff the mixture into the casings. It will keep very
well in a mold in the refrigerator. Heat before
serving.

Source: Treasured Polish recipes for Americans Typed
for you by Linda Fields, Cyberealm BBS and home of
Kook-Net Watertown, NY 315-786-1120

 

 
Servings: 4

 

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