Kaszanka is a Polish blood sausage that uses buckwheat groats or barley as a filler

The following recipe courtesy Polish master butcher and sausage maker Dziadek. Polish blood sausages often employ buckwheat groats or barley as a filler material. Almost all sausage eating countries have a blood sausage based on pigs blood and nearly all blood sausage recipes contain onion and fillers such as oatmeal, barley, breadcrumbs, rice, cornmeal, buckwheat groats, semolina, flour etc. Additional information on technology of making blood sausages plus photos that describe this particular recipe can be seen at: Blood Sausages

1	meat selection	Pork jowls (may be replaced with bacon) - 0.20 kg Fat Bacon - 0.70 kg Pieces of fat - 0.20 kg Pork, Class IV (picnic) - 0.70 kg Pork meat (legs, hocks) - 0.20 kg Pork lungs (may be replaced with pork meat) - 0.40 kg Pork skins - 0.80 kg Unsalted blood- 1.40 kg Barley groats - 1 kg Meat stock (broth) - 2 kg Buckwheat groats (unprocessed) - 0.80 kg Meat stock (broth) - 1.60 kg Total weight: 10 kg This is an original recipe that employs cuts of meat which may be unavailable in metropolitan cities. Use meat substitution and you can learn more at: Meat Classification Note: amount of blood added can vary from 0.5 liter (just a hint of color) to 2.5 liter (strong, dark color).	salt	200 g	11 Tbs
			black pepper	15 g	3-1/3 Tbs
			marjoram, ground	20 g	3 Tbs
	ingredients		allspice	4 g	2 tsp
	ingredients		onions, finely chopped	300 g	2 onions
2	cooking meats	Rinse skins, lungs and all meats in cold running water. Boil all meats A. Skins at 85-95º C (185º -203º F) until soft B. If used, remove harder connective tissues from lungs. D. Poach jowls at 85º C (185º-203º F) until semi - soft. E. Spread all meats on the table to cool down.
3	cooking grouts	Bring meat stock to boil then insert buckwheat grouts or barley and cook for about 30 minutes, stirring often. Cook buckwheat groats in 1.6 liter of meat stock until semi-soft Cook barley groats in 2.0 liter of meat stock until semi - soft. Cover the pot with a lid and leave cooked groats 60 minutes.
4	grinding	Grind all meats and fats through 8 mm (3/8") plate. Grind bacon, fat and skins with 3 mm (3/16") plate. If jowls are used, they can be cut with a knife into 5 mm (1/4") cubes (no grinding necessary).
5	mixing	Spread all meats and fats on the bottom of a mixing tub. Spread hot groats evenly on top of meats without disturbing them. Pour blood on top of groats and mix together. Add salt and spices and mix all well together.
6	stuffing	Stuff warm sausage mass loosely into hog casings. Make 12" long links, form pairs.
7	cooking	Insert sausages into boiling water but poach at 80º C (176º F) for about 30 minutes to reach internal sausage temperature of 68º - 72º C (154º - 161º F).
8	cooling: Remove from water and cool down to 6º C (42º F).
9	storing: In refrigerator