Kyshka (Ukrainian Buckwheat and Liver Sausage)


prep 2:00       total 4:00



1-1/2 lb. pork or
beef heart
1 lb. beef liver
1/2 lb. cooked tripe (optional)
1/2 lb. coarsely ground pork shoulder
1 to 2 clove garlic
2 tsp. salt
1/4 tsp. cayenne pepper or
to taste
1/4 tsp. ground black pepper
1/2 lb. buckwheat groats
1 egg
2 cups boiling water
1 pint blood (optional)
1 lg. sausage casing


Remove veins and other ligaments from the heart and the liver. Cut into cubes and grind in processor or in a meat grinder using a fine blade. Blanch tripe several times in boiling water. Cool and cut into small cubes.

In a large bowl, combine heart, liver, tripe, and pork with finely chopped garlic, salt, and peppers to taste.

Mix beaten egg with buckwheat, coating all grains, and cook in a heated heavy-bottomed pot, stirring, until groats separate. Add water and stir well. Cover, reduce heat, and cook 15 minutes or until done. Cool and mix with meat mixture. Add blood if desired.

Rinse casing and stuff, using a sausage funnel, being careful not to pack too densely or the sausage will burst when cooking. Tie ends with string.

Chill overnight, covered loosely with cloth. In a large skillet, brown sausages in several tablespoons of lard, then bake at 325 degrees F,. for 30 minutes, turning once. Or, poach the sausages in a little water, and then brown in lard.

Serve in 3 inch slices.

Author's Comments

This sausage, kyshka, is another Ukrainian favorite. Because it was made only at butchering time, it was anticipated as a treat. Now it is available from good butchers and may be made at home with a little effort.

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