Kyshka (Ukrainian Buckwheat and Liver Sausage)

• 1-1/2 lb. pork
• beef heart
• 1 lb. beef liver
• 1/2 lb. cooked tripe (optional)
• 1/2 lb. coarsely ground pork shoulder
• 1 to 2 clove garlic
• 2 tsp. salt
• 1/4 tsp. cayenne pepper
• to taste
• 1/4 tsp. ground black pepper
• 1/2 lb. buckwheat groats
• 1 egg
• 2 cups boiling water
• 1 pint blood (optional)
• 1 lg. sausage casing

1. Remove veins and other ligaments from the heart and the liver.
2. Cut into cubes and grind in processor or in a meat grinder using a fine blade.
3. Blanch tripe several times in boiling water.
4. Cool and cut into small cubes.
5. In a large bowl, combine heart, liver, tripe, and pork with finely chopped garlic, salt, and peppers to taste.
6. Mix beaten egg with buckwheat, coating all grains, and cook in a heated heavy-bottomed pot, stirring, until groats separate.
7. Add water and stir well.
8. Cover, reduce heat, and cook 15 minutes or until done.
9. Cool and mix with meat mixture.
10. Add blood if desired.
11. Rinse casing and stuff, using a sausage funnel, being careful not to pack too densely or the sausage will burst when cooking.
12. Tie ends with string.
13. Chill overnight, covered loosely with cloth.
14. In a large skillet, brown sausages in several tablespoons of lard, then bake at 325 degrees F,.
15. for 30 minutes, turning once.
16. Or, poach the sausages in a little water, and then brown in lard.
17. Serve in 3 inch slices.

pork, beef heart, beef liver, pork shoulder, clove garlic, salt, cayenne pepper, ground black pepper, buckwheat groats, egg, boiling water, sausage casing

Taken from www.foodgeeks.com/recipes/17628 (may not work)