• 1 teaspoon(s) marjoram
  • 2 pound(s) well-marbled pork shoulder
  • 1 pork liver
  • 3 cup(s) buckwheat groats or barley
  • 2 cup(s) strained pork blood mixed with 2 tablespoons vinegar
  • Salt and pepper
  • Yield: About 4 pounds Polish Kiszka

In a large saucepan, place pork and pork liver, and cover with water. Add 1 teaspoon salt. Bring to a boil. Reduce heat and simmer until meat falls off the bones, adding more water as necessary so it is covered at all times. Remove meat from pot and reserve liquid. When meat is cool enough to h...

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