Kiszka - Polish Kiska

Title: KISZKA - POLISH KISKA

Categories: Cyberealm, Ethnic, Side dishes

Yield: 4 lbs kiska

3 lb Pork steak

2 lb Coarse buckwheat grits

1/2 ts Rubbed marjoram

Salt and pepper

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 --