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How To Cook Kishka Recipe?

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Kishka is a Slavic word implying intestine. The Eastern European kishka is a sausage made with pig's blood, barley or buckwheat with pig's intestines used as a casing. The ingredients used in preparing a Kishka recipe:

1 lb. ground beef, 1 lb. ground pork, 1/2 lb. liver, 6 c. water mixed with 1 1/2 c. bouillon broth
13 oz. buckwheat groats or kernels, Onion, Marjoram(1 tsp), Allspice(1 tsp), Salt(1 tsp), 1/8 tsp. pepper, 2 tbsp. cooking oil or butter, 2 eggs, beaten

In a medium spacepan, cook kernels or buckwheat groats in 7 cups of water-broth mixture over medium heat, stirring intermittently, until the buckwheat appears tender. Keep it separate. Next cook ground beef and pork in 1 cup of water until it becomes tender. Keep it aside.

Cook liver in ½ cup of water-broth until tender and chop. You may need to add additional water in the meat or buckwheat while you are cooking. Fry chopped onion in butter in a big skillet. Now add beef, pork and liver, make sure the mixture is stirred well. Add allspice, marjoram, salt, and pepper. Stir in buckwheat and beaten eggs. Mix well and press into 2 pans. Chill well before slicing. It can be served hot too.

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