Stir the groats into the rapidly boiling water, and add the lard and seasoning. Cook over a high heat, stirring a few times, until the mixture thickens. Remove from the range. Taste critically for seasoning and add more, if necessary. Cool slightly. Strain the blood and combine it with the buckwheat. This mixture should not be too thick. While still warm, fill the casing three-quarters full and tie the ends securely with a string. Do not overfill. Cook the sausage by one of the following methods:
For the folks who like this kind of sausage. Some meat dealers who specialize in European meat products feature this old-fashioned sausage ready-cooked. But a home-made one is far superior in quality. Cleaned and ready-to-use sausage casings as well as fresh animal blood may be obtained from any meat dealer. For a richer flavor, cook the buckwheat groats in soup stock instead of water.
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