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

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

1	meat selection	Meat from pork heads, unsalted - 2 kg Jowls, not cured - 2 kg Pork liver, unsalted - 0.5 kg Pork or veal lungs, unsalted - 1 kg Pork skins, unsalted - 0.5 kg Pork blood, unsalted - 2 kg Buckwheat groats or barley - 2 kg If any of the meats would be previously salted that fact should be considered when adding salt. Some meat cuts may be hard to come by and can be substituted, see Meat Classification	salt	230 g	13 Tbs
			black pepper	15 g	3-1/3 Tbs
			marjoram, ground	20 g	3 Tbs
	ingredients		allspice	4 g	2 tsp
			onions, finely chopped	300 g	2 onions
2	cooking meats	Rinse skins, lungs and liver in cold running water. Boil all meats (except liver which remains raw) in hot water. A. Skins at 95º C (203º F) until soft B. Lungs and heads at 80º - 85º C (176º - 185º F) until soft. C. Separate meat from heads, remove harder connective issues from lungs. D. Poach jowls at 85º C (185º F) until semi - soft. E. Spread all meats on the table to cool down.
3	cooking grouts	Bring water to boil then insert buckwheat grouts or barley and cook for about 30 minutes, stirring often. Cook buckwheat groats in 3.6 - 4 liter of water or meat stock until semi-soft Cook barley in 4 - 4.4 liter of water or meat stock until semi - soft. Leave cooked groats or barley for 30 - 60 minutes to cool down with the lid on.
4	grinding	Cut all meat from heads and 1/4 of the jowls (0.5 kg) into 1/2" (10 mm)cubes or grind through 10 mm (1/2") plate. Grind remaining 3/4 of jowls (1.5 kg) and lungs (previously cooked) through 5 mm (1/4") late. Grind cooked skins and raw liver through 3 mm (1/8") plate. Note: you may grind head meat and jowls through 5 mm (1/4") plate but cut raw liver into 1/2" (10 mm) cubes
5	mixing	Add to meats salt and spices, then mix with blood and buckwheat grouts (or barley) together.
6	stuffing	Stuff into hog casings 38 - 42 mm. Make 6 - 12" long links, tie both ends. Casing diameter can be as large as 80 mm (3") - hog stomachs, beef bungs.
7	cooking	Insert sausages into boiling water but poach at 80º - 85º C (176º - 185º F) for about 60 - 90 minutes to reach internal sausage temperature of 68º - 70º C (154º - 158º F).
8	cooling: Remove from water and cool down to 6º C (42º F).
9	storing: In refrigerator
Notes	Fresh onion can be substituted with dry onion flakes. Use 20 g of dry onion for 10 kg raw materials (meat, blood, buckwheat groats) The above recipe is the original recipe used by meat processing plants and provides valuable information on making blood sausages. Home based sausagemaker may not be able to obtain all meats mentioned in the recipe and will have to come up with some substitutes.