Kiszka - Polish Kiska

4 Lbs kiska

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Kiszka - Polish Kiska Ingredients

3 lb Pork steak	1/2 ts Rubbed marjoram
2 lb Coarse buckwheat grits	Salt and pepper

Instructions for Kiszka - Polish Kiska

Chop meat into coarse bits. Cover with water and boil until tender. Add salt, pepper and marjoram. Wash the buckwheat grits, cover with the liquid from the cooked meat, and steam in a double boiler for 1/2 hour. Combine the two mixtures. If you have sausage casings, stuff the mixture into the casings. It will keep very well in a mold in the refrigerator. Heat before serving. Source: Treasured Polish recipes for Americans Typed for you by Linda Fields, Cyberealm BBS and home of Kook-Net Watertown, NY 315-786-1120 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: BeefCuisine: Eastern European