Entree: Poland – Podlasie – Kiszka ziemniaczana (Potato sausage made from grated potatoes, buckwheat and pork, stuffed in a natural casing)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 50 min

Additional 10 min

Total 1 hr 30 min

Ingredients

- 3 lb (1.36 kg) potatoes, peeled and coarsely grated
- 1/2 cup (85 g) buckwheat groats, rinsed
- 8 oz (225 g) smoked pork belly, diced
- 2 medium onions, chopped, about 10 oz (280 g)
- 3 cloves garlic, minced (about 9 g)
- 2 large eggs (approx. 100 g)
- 1/2 cup (60 g) potato starch
- 2 tsp (10 g) fine salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (1 g) dried marjoram
- 2 tbsp (30 ml) lard or vegetable oil
- 2–3 ft (60–90 cm) hog intestine casing, soaked and rinsed

Instructions

1. Cook the buckwheat: toast the buckwheat groats briefly in a dry pan, add 1 cup (240 ml) water, bring to a simmer, cover and cook until tender, about 10–12 minutes; drain and cool.
2. Sauté pork and aromatics: heat 1 tbsp (15 ml) lard or oil in a skillet over medium heat; add diced smoked pork belly and cook until fat renders and pieces brown, 6–8 minutes. Add chopped onion and garlic and cook until translucent and lightly caramelized, about 8 minutes; cool slightly.
3. Prepare potato mixture and starch: place grated potatoes in a large bowl and let sit 5 minutes to release liquid. Pour off the liquid into a clear container, let it stand until starch settles (about 10 minutes), then carefully discard the water and reserve the settled starch at the bottom (or mix back a few tablespoons if no settling). Squeeze the grated potatoes lightly to remove excess water.
4. Combine filling: to the grated potatoes add cooked buckwheat, rendered pork and onion mixture, eggs, potato starch, marjoram, salt, and pepper; mix thoroughly until evenly combined and the mixture holds together when pressed. Adjust seasoning.
5. Stuff casings: fit a sausage funnel to the hog casing and fill loosely with the potato mixture, leaving room to tie ends and allow expansion; tie or twist into 8–10 inch (20–25 cm) links.
6. Poach the sausages: bring a large pot of water to a gentle simmer (not a rolling boil). Add the stuffed casings and simmer gently for 40–50 minutes until cooked through. Remove and let cool slightly.
7. Finish and serve: slice the kiszka into 1-inch (2.5 cm) rounds and pan-fry in remaining 1 tbsp (15 ml) lard or oil until edges are crisp and golden, 3–4 minutes per side. Serve hot.