Curly Sue wrote:
> Who stole my knishes? (sung to the tune of "Who stole the kishka?")
> http://www.brave.com/bo/lyrics/whostole.htm
> "Someone bring it back!"
>
> I'm going to have to listen to some Polkacide to cheer myself up:
> "In heaven there is no beer, that's why we drink it here..."


I just copied this recipe from the Polkacide website:

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

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.

Good eats-
D.M.