I was finally able to find some pig's blood at the local Korean market. Not sure why I never looked there before, but that is another story. Many people hear blood sausage and immediately get squeamish. I reality, you eat blood sausage all the time. The difference is blood is not the main ingredient. It may surprise you that blood usually is not the main ingredient in Blood Sausage. So on another thread I asked SMF members to vote on which type of Blood Sausage I would make. The winner with 46% of the vote was Kiszka, pronounced (KEYSH Kah).
Recipe: Based on 1000 grams of meats
The first thing we need to do is create a very hearty stock.
Pork Stock-Cover the bones from a couple of pork shoulders and a medium onion in water. Boil until any remaining meat falls from the bone(adding water as needed). Strain stock and reserve.
I did not add any spices to this stock as I don't want to alter the spice ratios of my sausage. This is important as you may or may not add more stock than is called for in the recipe.
At this point we have a bit of a decision to make. We can either use Pearled Barley or we can use Buckwheat (kasza).
Either works fine, but I prefer to use Barley. We begin by lightly toasting the Barley.
Before toasting
After toasting
Not my difference in color, but a lot in flavor.
Recipe: Based on 1000 grams of meats
| Ingredients | Gr/Kg |
| Pork Blood | 300 |
| Pork Shoulder 1/4" | 350 |
| Pig Liver 1/4" | 100 |
| Back Fat 3/8" | 250 |
| Pearled Barley | 250 |
| Hearty Pork Stock | 500 |
| Kosher Salt | 19 |
| Coarse Pepper | 2.25 |
| Chopped Onion | 45 |
| Chopped Mushroom | 25 |
| Allspice | 1.5 |
| Marjoram | 3 |
Pork Stock-Cover the bones from a couple of pork shoulders and a medium onion in water. Boil until any remaining meat falls from the bone(adding water as needed). Strain stock and reserve.
I did not add any spices to this stock as I don't want to alter the spice ratios of my sausage. This is important as you may or may not add more stock than is called for in the recipe.
At this point we have a bit of a decision to make. We can either use Pearled Barley or we can use Buckwheat (kasza).
Either works fine, but I prefer to use Barley. We begin by lightly toasting the Barley.
Before toasting
After toasting
Not my difference in color, but a lot in flavor.
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