Jul 27, 2008, 08:46am #22
I was passing through and noticed your posts, slow frying Kiszka can help keep it from spilitting. Packaged Kiszka has been getting nasty, I have learned to make my own, it is fairly easy. I took the recipe from a polish chef and tweaked it. It used to make 20lbs of kizka a bit of overkill, so I scaled it down to one lb.
It is a "liver kiszka" you could substitue a cup or two of beef blood for some of the water that should work fine. I also use minuet rice so it would be hudka technically, if you are handy with barley it would be easy to make it how you like it.
Anyone who would like the recipe please email me at firstname.lastname@example.org just put kiszka in the title. I will send it to you.