In the case of the song, which is the subject of the thread, the context was Polish. This recipe is from the guy who's behind TheSausageMaker.com where I buy my sausage supplies. (Polish folks from Buffalo, NY.) It's not exactly kosher.
Blood Sausage aka "Kiszka" (as in "Who Stole the Kishka?"- the famous Walt Solek tune) From Great Sausage Recipes and Meat Curing by Rytek Kutas, kindly shared by Doug Allison from Decatur, GA on alt.music.polka Ingredients for 25 pounds
Parcook cruditesOn Thu 19 Jan 2006 09:07:58a, Thus Spake Zarathustra, or was it Goomba38? One I've tried and liked... 1 large head fresh garlic 1 1/2 cups extra...
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.
