Author Topic: Kashanka - Buckwheat Blood Sausage  (Read 4730 times)

Olga Drozd

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Kashanka - Buckwheat Blood Sausage
« on: March 15, 2009, 10:08:04 PM »
Kashanka - Buckwheat Sausage

3 cups whole buckwheat groats
1 1/2 cups pork meat from neck
3 quarts water
1 whole onion
salt and pepper
1 bay leaf
1 1/2 lb. fresh pork fat
2 onions, minced
4 Tbsp. fat
1 1/2 cups fresh pig's or calf's blood
4-5 sausage casings

Boil pork neck in 3 quarts water, add whole onion, salt, pepper and bay leaf.  When done remove meat and grind in grinder.  

Dry whole buckwheat in an oven 300 F. for about 1/2 an hour.  

Chop fresh pork fat and fry until golden brown, add to buckwheat.  Mix well.  Pour boiling strained stock from pork neck over the buckwheat.  Bring to a boil, then simmer 10 minutes.  Remove from range.  Cook minced onion in fat.  Add onion, ground pork meat and strained blood to the buckwheat.  Stir well.  Mixture should not be too thick.  Rinse casing in warm water, tie one end and fill loosely with buckwheat mixture.  Do not overfill.  Place in boiling water in a pan or roaster.  Put cake racks on the bottom of the pan, lay the kashanka on top of the racks, prick in several places with a needle to prevent cracking.  Boil uncovered for 1/2 hour. Remove, serve hot.  Kashanka keeps well when refrigerated.  It may be re-heated whole, or cut in slices, and then browned in hot butter.

Two more recipes for blood sausage.

Click on Link >>
« Last Edit: November 10, 2011, 12:29:15 PM by Slavko Drozd »