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This looks good!
DARK KEESHKA
4 pig's feet, split 2 lbs. pig snouts
1 lb. port steak 1 onion
4 whole black peppercorns 1 tblsp.salt
3 lbs. pork liver 5 lbs. buckwheat groats
6 large onions 1 tblsp. ground allspice
2 tblsp. ground marjoram salt & pepper
1 pint fresh pig's blood
Cover pigs feet, snouts, steak and onion with hot water and cook until tender. Scald liver, save the liquid from liver and add it to the pork stock. Remove meat from bones and put through food grinder. Chop the 6 onions and put into hot stock. Wash buckwheat groats and add to stock. Cook slowly for 30 minutes. Add chopped meat and liver and remaining spices. Salt and pepper to taste. Continue to cook slowly until the grits are tender. Of mixture becomes dry, add meat stock or water. When grits are tender, remove from the fire and cool. Add blood and mix well. Stuff into casing, tie at intervals to make sausages and cook slowly in boiling water for 20 minutes. If you do not have casings, kiszka will keep well in loaf pans. Serve either hot or cold. To heat, slice and fry in butter until golden brown on both sides. Makes about 12 lbs. sausage.
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