Polish Kiszka Sausage with Rye and Marjoram
A hearty and flavorful Polish sausage made with a mix of grains and marjoram, bringing the authentic taste of Eastern Europe right to your table.
Preparation
Get these tasks done before you start cooking.
Preparing the Filling
- 1
Combine ingredients
In a large mixing bowl, combine ground pork shoulder, pork liver, buckwheat, and barley.
- 2
Add aromatics and marjoram
Add chopped onion, minced garlic, and dried marjoram to the meat mixture.
- 3
Season mixture
Season with salt, pepper, allspice, and ground cloves. Stir until well mixed.
Stuffing the Casings
- 1
Fill casings
Fill casings carefully with the prepared sausage mixture using a sausage stuffer or piping bag.
Tip: ⚠ Do not overstuff the casings to prevent bursting during cooking. 💡 Chill the mixture for an hour before stuffing to make it easier to handle.
- 2
Tie ends
Ensure the filling is evenly distributed and tie off the ends securely.
- 3
Remove air pockets
Prick the casing gently with a needle to remove any air pockets.
How to Make Polish Kiszka Sausage with Rye and Marjoram
Total time: 4 h · Yields 6 servings
- 1
Simmering
Immerse the stuffed sausages in barely simmering water and cook for about 45 minutes.
- 2
Cooling
Let sausages cool completely before refrigerating.
- 3
Browning
Brown sausages in a skillet over medium heat until lightly crispy.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Leftover sausage can be stored in the refrigerator for up to 3 days.
Can I freeze the sausages before cooking?
Yes, freeze uncooked sausages in an airtight bag for up to 2 months.
What can I use instead of pork liver?
You can substitute with chicken liver or omit it if preferred.
Is there a vegetarian version?
Yes, use a combination of mushrooms and lentils to replace the meat, adjusting spices accordingly.
Can I use different grains?
Yes, you can use quinoa or rice, but traditional buckwheat and barley offer the best texture and flavor.
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